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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...
Middle East: ADM, Cargill to form JV in Egypt
ADM and Cargill will launch a joint venture to provide soybean meal and oil for customers in Egypt.
The joint venture would own and operate...
Europe: People need to take more vitamin E, finds study
Just 21% of the studies of the examined populations globally reach a serum α-tocopherol concentration of ≥30 µmol/L, according to a study published in...
Americas: CP Kelco opens new facility
CP Kelco has completed its new production capabilities in its Okmulgee, Oklahoma plant for manufacturing Kelcogel gellan gum.
Until now, CP Kelco’s San Diego,...
Europe: AAK releases ingredient that retards blooming in chocolate
AAK releases COBAOPure, a cocoa butter that delivers improved bloom-retarding effects in applications including milk and dark chocolate tablets, coated and filled products, and...
Europe: DSM study finds low omega-3 status in US adults
DSM Nutritional Products has co-authored a new paper comparing plasma long-chain omega-3 polyunsaturated fatty acid (LCn-3 PUFA) biomarkers in US adults, with recommended concentration...
Asia Pacific: Indian company exhibits PUFA ingredient in US show
Arjuna Natural Extracts will launch a high-concentrate, 90% omega-3 polyunsaturated fatty acid (PUFA) ingredient for dietary supplements and functional foods and beverages at SupplySide...
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: Barry Callebaut joins social enterprise cause in Singapore
The Barry Callebaut Group joins organic chocolate manufacturer and social enterprise, Wildness, and Deloitte Singapore to contribute to the communities and lead sustainability efforts...
Americas: Cargill finds three solutions to reduce saturated fats in baked goods
Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without...