Advising Baby
Boomer Patients?
Boomer Patients?
THE SOY CONNECTION
FOR THE FOOD INDUSTRY
Finding Healthy Solutions to Trans FatsFinding Healthy Solutions to Trans Fats
While the food industry races to find alternatives to the partially hydrogenated oils (PHO) that contribute trans fats, consumers and legislators demand products with no trans fat now. To answer this demand quickly, some companies substitute PHO for oils with high levels of saturated fat, particularly in the baking and confectionary industries where oils with a saturated fat content of about 50 percent can replace PHO. Read more
While the food industry races to find alternatives to the partially hydrogenated oils (PHO) that contribute trans fats, consumers and legislators demand products with no trans fat now. To answer this demand quickly, some companies substitute PHO for oils with high levels of saturated fat, particularly in the baking and confectionary industries where oils with a saturated fat content of about 50 percent can replace PHO. Read more
The Industry Talks Back
This May, oilseed chemists, processors, and other food scientists gathered in Québec City, Canada, for the 98th American Oilseed Chemists’ Society (AOCS) Annual Meeting and Expo, a joint world congress with the Japan Oilseed Chemists’ Society. Read more
This May, oilseed chemists, processors, and other food scientists gathered in Québec City, Canada, for the 98th American Oilseed Chemists’ Society (AOCS) Annual Meeting and Expo, a joint world congress with the Japan Oilseed Chemists’ Society. Read more
QUALISOY Introduces Increased Oleic Cookie at SNAXPO 2007
New enhanced soybean oils emerging from the research pipeline allow for product development with zero grams trans fat. QUALISOYTM, a U.S. soybean industry collaborative effort to research and develop enhanced-trait soybean oils, is testing their use in frying and baking applications. Read more
New enhanced soybean oils emerging from the research pipeline allow for product development with zero grams trans fat. QUALISOYTM, a U.S. soybean industry collaborative effort to research and develop enhanced-trait soybean oils, is testing their use in frying and baking applications. Read more
USB Happenings at IFT
Attending IFT? There's more than one way to connect with experts on soy-based trans fat solutions in Chicago this July, and some ways even involve a free glass of cold beer. Read more
Attending IFT? There's more than one way to connect with experts on soy-based trans fat solutions in Chicago this July, and some ways even involve a free glass of cold beer. Read more
• Health Solutions
• Conference Highlights
• Oleic Cookie Debut
• Resource Library
• IFT Happenings
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