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Americas: Cargill releases canola oil with lowest saturated fat

Cargill has introduced the lowest saturated fat, high oleic canola oil available to commercial food customers worldwide. The oil is made from a canola...

Americas: Researchers find walnuts activate the brain

Packed with nutrients linked to better health, walnuts are also thought to discourage overeating by promoting feelings of fullness. In a new brain imaging...

Asia Pacific: Fonterra to build two cheese plants

Fonterra announces plans for two new cream cheese plants at its Darfield site in Canterbury, New Zealand. With cream cheese undergoing a steady surge in...

Americas: Younger US consumers want clean label fats, report

Millennials and Generation Z consumers in the US are the most inclined to view any type of fat not only as permissible, but as...

Americas: High intake of saturated fats increases risk of heart disease

Consuming high amounts of four major saturated fatty acids—found in red meat, dairy fat, butter, lard, and palm oil—may increase risk of coronary heart...

Americas: Major saturated fatty acids may increase risk of heart disease

Consuming high amounts of four major saturated fatty acids — found in red meat, dairy fat, butter, lard, and palm oil— may increase risk...

Asia Pacific: Cargill’s facility RSPO-certified

Cargill’s new palm kernel crushing plant at its PT. Hindoli oil palm plantation in South Sumatra, Indonesia, has been certified by the Roundtable of...

Americas: Study finds link between fatty acid and longevity

The fatty acid linoleic acid (Omega 6) in subcutaneous adipose tissue was linked to lower mortality among older men followed over a 15-year period,...

Americas: Healthy fats lower blood sugar levels, finds study

Eating more unsaturated fats, especially polyunsaturated fats, instead of dietary carbohydrate or saturated fats lowers blood sugar levels and improves insulin resistance and secretion,...

Americas: Cargill finds three solutions to reduce saturated fats in baked...

Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without...