Fats & Oils

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Trends in fats and oils.

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Consumers closely monitor fat content in packaged food, Cargill study finds

More than 60 percent of U.S. consumers avoid saturated fat, trans fat.

June 3, 2020

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Cargill's FATitudes study revealed consumers closely read labels of packaged foods, with fat and oil type as a strong purchase consideration factor.

Exclusive data: Confectioners plan to increase spending on healthy ingredients

New research reveals that 60 percent of respondents plant to increase spending on healthy/nutritional ingredients.

Crystal Lindell

May 6, 2020

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Two-thirds of respondents expect an increase in healthy, better-for-you and/or functional ingredient operations in the next 12 months, by a 28 percent increase on average.

Emulsifiers help with shelf stability, clean label efforts

Latest innovations support incorporation of natural colors, flavors.

December 6, 2019

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Emulsifiers, which combine the fat and water elements of confectionery, offer a wide range of potential benefits.

We know a treat can be a snack, but can a snack be a treat? Of course it can.

How emulsifiers help with fat reduction

An in-depth look at how emulsifiers hold the confectionery world together.

Crystal Lindell

December 6, 2019

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Much of the confectionery industry is held together by emulsifiers — literally. They are the magic that combines water and fat ingredients with each other.

Global market for food emulsifiers to surpass $4B in 2026

Market to grow by 6.4 percent over the next six years.

December 2, 2019

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The global food market for emulsifiers is set to hit $4.48 billion by 2026, according to research by Stratistics MRC.

Report: Demand for synthetic emulsifiers expected to decrease

Global Market Insights reports also says the result will be an increased demand for natural emulsifiers.

Crystal Lindell

November 21, 2019

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The overall food emulsifier market from bakery and confectionery application is expected to observe significant gains of 5.5 percent by 2025.

Corbion offers non-PHO emulsifier solutions

Ensemble is re-engineered collection of Corbion's most popular PHO containing emulsifiers.

Crystal Lindell

November 20, 2019

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While the new regulations may be good for consumers’ health, it means that manufacturers have had to change their recipes.

Fat replacement

New fat replacement Epogee avoids messy side effects

The product, made with plant-source oils, originally designed to replace cocoa butter in chocolate.

Crystal Lindell

November 20, 2019

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Epogee is a new fat replacement that can lower the fat in food without causing the side effects commonly caused by products like Olestra, such as gastrointestinal issues.

AAK launches chocolate bloom-delaying COBAO Pure cocoa butter

CABAO Pure can extend chocolate shelf life, preserve sensory experience.

June 13, 2019

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AAK has launched COBAO Pure, a new cocoa butter with improved bloom-retarding effects.

Nestlé verifies three-quarters of its supply chain as deforestation-free

Company’s palm oil, pulp and paper supply chains monitored with satellite imagery, other tools.

April 30, 2019

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More than three-quarters (77 percent) of Nestlé’s agricultural commodities are verified as deforestation-free, the company announced Tuesday.

Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Candy Industry Magazine

June 2019

The June 2019 issue features an interview with a natural candy color specialist, a look at how chocolate bar makers can stand out from the crowd, our global state of the candy industry, and more.

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