4th Palm Oil Seminar Series Miami, Florida

PALM OIL BASED FOOD AND NON- FOOD PRODUCTS TIGER TANGAVELU TECHNICAL DIRECTOR GLOBAL AGRI-TRADE CORPORATION

PALM OIL BASED FOOD AND NON- FOOD PRODUCTS TIGER TANGAVELU TECHNICAL DIRECTOR GLOBAL AGRI-TRADE CORPORATION 2 Part Presentation Palm Oil based Trans Fat Free Products Palm Oil based Oleochemicals Quality

PALM OIL BASED INGREDIENTS AS COST EFFECTIVE ALTERNATIVES FOR PARTIALLY HYDROGENATED VEGETABLE OILS

PALM OIL BASED INGREDIENTS AS COST EFFECTIVE ALTERNATIVES FOR PARTIALLY HYDROGENATED VEGETABLE OILS TIGER TANGAVELU TECHNICAL DIRECTOR GLOBAL AGRI-TRADE CORPORATION OUTLINE OF PRESENTATION ALTERNATIVES

Brent Campbell Business Development Manager AAK USA. US Oils & Fats Trade Focus on Palm POTS - Kuala Lumpur, Malaysia - October 16, 2012

Brent Campbell Business Development Manager AAK USA US Oils & Fats Trade Focus on Palm POTS - Kuala Lumpur, Malaysia - October 16, 2012 Areas of Focus US Consumption Trends Current Issues & Opportunities

SOYBEAN OIL FACTS PROCESSING SOLUTIONS

SOYBEAN OIL FACTS PROCESSING SOLUTIONS to Remove Partially Hydrogenated Oils from the Food Supply Replace Partially Hydrogenated Oils with Soy-Based Solutions Made with U.S.-Grown Soybeans The soybean

U.S.-Grown HIGH OLEIC SOYBEAN OIL

U.S.-Grown HIGH OLEIC SOYBEAN OIL 1 2 IMPROVED SOYBEAN OILS MEET MARKETPLACE DEMANDS U.S.-GROWN HIGH OLEIC SOYBEAN OIL The U.S. soybean industry is committed to making it easier for food High oleic soybean

Raw Materials p. 1 Introduction p. 1 Sources of Fats and Oils p. 1 Vegetable Oil Yields p. 2 Availability of Fats and Oils p. 3 U.S.

Raw Materials p. 1 Introduction p. 1 Sources of Fats and Oils p. 1 Vegetable Oil Yields p. 2 Availability of Fats and Oils p. 3 U.S. Utilization of Edible Fats and Oils p. 4 Characterization of Fats and

Formulating Products with Heart Healthy Sunflower Oil. Presented to British Columbia Food Technologists March 2, 2011

Formulating Products with Heart Healthy Sunflower Oil Presented to British Columbia Food Technologists March 2, 2011 NSA Based in North Dakota, the NSA is a non-profit organization consisting of farmers,

Overview of the food science behind fatty acid technology

Overview of the food science behind fatty acid technology Pamela J. White, Ph.D. Food Chemist/Scientist Food Science and Human Nutrition Dept. & Center for Crops Utilization Research Iowa State University

Mike Willson. LipoLogic Food Technology Consultancy Cary, North Carolina, USA

CHARACTERISTICS AND PRODUCTION OF VANASPATI, GHEE, BUTTER AND OTHER SOLID FATS Mike Willson LipoLogic Food Technology Consultancy Cary, North Carolina, USA CHARACTERISTICS AND PRODUCTION OF VANASPATI,

High Oleic Soybean Oil Panel. National Institute of Oilseed Products March 17, 2015

High Oleic Soybean Oil Panel National Institute of Oilseed Products March 17, 2015 John Becherer, United Soybean Board USB farmer commitment and experience Acreage expansion Security of supply John Becherer,

CHARACTERISTICS AND PRODUCTION OF VANASPATI, GHEE, BUTTER AND OTHER SOLID FATS. Mike Willson

CHARACTERISTICS AND PRODUCTION OF VANASPATI, GHEE, BUTTER AND OTHER SOLID FATS Mike Willson LipoLogic Food Technology Consultancy Cary, North Carolina, USA E-mail : mwillson@nc.rr.com CHARACTERISTICS AND

NUTRITION Nutrition Information: Fats What is fat and are all fats created equal? The terms fatty acids and fats are often used interchangeably, but a fatty acid is the basic unit/building block of a fat

Possibilities and Potentiality to increase blending ratio of Palm Olein with Soft oils in Egyptian market.

Possibilities and Potentiality to increase blending ratio of Palm Olein with Soft oils in Egyptian market. Malaysian Palm Oil Trade Fair & Seminar (POTS KL 2014) Kula Lumpur By Dr. Adel Gabr Abdel-Razek

The Good Food Movement : Catalyzing A Healthy, Local Food System. By Community Health Improvement Partners

The Good Food Movement : Catalyzing A Healthy, Local Food System By Community Health Improvement Partners Levels of Processed Foods 1: Unprocessed or minimally processed foods 2: Processed culinary ingredients

FATS & OILS GLOSSARY

FATS & OILS GLOSSARY Antioxidant A substance that slows or interferes with the reaction of a fat or oil with oxygen. The addition of antioxidants to fats or foods containing them retard rancidity and increases

Trans Fatty Acids in the Canadian Food Supply

Trans Fatty Acids in the Canadian Food Supply Nimal Ratnayake, Ph.D. Bureau of Nutritional Sciences Health Canada, Ottawa Health Canada Santé Canada World Congress on Fats and Oils & 28 th ISF Congress

Outline. Frying Basics & Oil Deterioration Palm Base Frying Oil Attributes Blending & Trans Free Oils Frying Applications Summary

Outline Frying Basics & Oil Deterioration Palm Base Frying Oil Attributes Blending & Trans Free Oils Frying Applications Summary 2 3rd Int. Symp. DGF. Eur. J. Lipid Sci. echnol. 102 (2000)Deteriorated

ADVANCEMENT IN PALM-BASED SOLID FATS AND THEIR APPLICATIONS WORLDWIDE WITH SPECIFIC FOCUS FOR THE INDIAN MARKET

ADVANCEMENT IN PALM-BASED SOLID FATS AND THEIR APPLICATIONS WORLDWIDE WITH SPECIFIC FOCUS FOR THE INDIAN MARKET Dr. Nagendran Bala Sundram (nagen@mpob.gov.my) Regional Manager (South Asia) & Dr. Sivaruby

An Introduction to Production, Processing and Applications of Palm and Palm Kernel Oils

An Introduction to Production, Processing and Applications of Palm and Palm Kernel Oils Presented By Johari Minal MPOB Washington, DC johari.usa@gmail.com Sep 16, 2014 At Four Points by Sheraton Toronto

FOOD SAFETY IMPROVING FOOD PRODUCTS WITH PALM OIL GAURI IYER

FOOD SAFETY IMPROVING FOOD PRODUCTS WITH PALM OIL GAURI IYER HEAD - TECHNICAL SERVICES KAMANI OIL INDUSTRIES PVT LTD 15 th Dec 2009 Contents Food safety issues in Vegetable oil Industry Palm oil and its

Be a Food Label Detective!

Be a Food Label Detective! Elyse Kontra Kara Kelly Total Fat Type of fat is more important than total fat Limit total fat intake to 25-35% of your total calories Fat-free Caloriefree http://www.diabetes.org/food-and-fitness/food/what-can-ieat/taking-a-closer-look-at-labels.html

Food & Fun Afterschool 2 nd Edition Parent Communications. Unit 4: Fats in Foods. About Parent Engagement. Parent Engagement Activities

Food & Fun Afterschool 2 nd Edition Parent Communications Unit 4: Fats in Foods About Parent Engagement Engaging with families in after school time is associated with increased family involvement in children

Continuous Frying Improves the Longevity of Palm Olein for Processing of Extruded Product

Continuous Frying Improves the Longevity of Palm Olein for Processing of Extruded Product Azmil Haizam Ahmad Tarmizi and Karimah Ahmad Malaysian Palm Oil Board Lembaga Minyak Sawit Malaysia Presentation

SOYBEAN OIL INNOVATIONS. Superior Functionality Improved Nutrition Trans Fat Solutions

2nd Edition SOYBEAN OIL INNOVATIONS Superior Functionality Improved Nutrition Trans Fat Solutions Soybean Oil Delivers Better-for-You Products One of the world s most widely used edible oils. Almost all

Expert support to create delicious savory foods

Savor y Expert support to create delicious savory foods Manufacturing delicious savory food products is complex. Health trends are changing constantly and product value cycles are getting shorter. In this

MAJOR DIFFERENCES BETWEEN COBRAM ESTATE EXTRA VIRGIN OLIVE OIL, VIRGIN OLIVE OIL AND OLIVE OIL (REFINED BLENDS)

, VIRGIN OLIVE OIL AND OLIVE OIL (REFINED BLENDS) NATURAL OLIVE OILS OBTAINED BY SOLE MECHANICAL/PHYSICAL MEANS NO ALTERATIONS IN THE OIL REFINED OLIVE OILS REFINING PROCESS LEADS TO ALTERATIONS IN NATURAL

PRODUCT PORTFOLIO 2018

COMPANY PHILOSOPHY & BUSINESS ACTIVITIES Quality Professional Products Africa Palm Products (APP) deliver efficiently produced, high quality Palm Oil s to our customers. We have a strong reputation for

Know Your Numbers Handouts

Calculating Your Body Mass Index (BMI) 1. Write down your weight in pounds (example: 190) 2. Multiply that number by 703 (190 x 703 = 133,570) 3. Multiply your height in inches by itself ( 70 x 70 = 4,900)

Fats = Lipids Organic compounds- mostly carbon Found in animals & plants Don t dissolve well in H20 Dissolve in organic solvents: ether, chloroform,

FATS Fats = Lipids Organic compounds- mostly carbon Found in animals & plants Don t dissolve well in H20 Dissolve in organic solvents: ether, chloroform, toluene, methanol Assignment Oil and Water Fats

Healthier Oils: Stability & Performance. Chakra Wijesundera CSIRO Food and Nutritional Sciences Werribee, Vic 3030

Healthier Oils: Stability & Performance Chakra Wijesundera CSIRO Food and Nutritional Sciences Werribee, Vic 3030 Presentation Outline Growing consumer demand for healthier oils What are the healthier

Foods that Increase Body Fat

Foods that Increase Body Fat To better learn what foods you should eat, it is best to learn first what you should not eat! Knowing the various food types you should not eat better prepares you to more

Assignment Lesson Plan: Healthy and Unhealthy Fats

Assignment Lesson Plan: Healthy and Unhealthy Fats Duration: 35 minutes Target Group: College students around the ages of 18 to 22 years old. Overall Goal: To increase knowledge of what healthy fats and

Expert support to create cost-effective dairy taste and texture

Milk Fat Replacers Expert support to create cost-effective dairy taste and texture With the growing trend for healthier food, more and more consumers are looking for lower trans fat options, dairy-free

Lipids. PBHL 211 Darine Hachem, MS, LD

Lipids PBHL 211 Darine Hachem, MS, LD Outline Functions of lipids in our body Types of lipids Sources of lipids Recommendation of fat intake Fat association with heart diseases Provide energy (9Kcal/g

What The Law States. 700 Furrows Road Holtsville, NY

What The Law States On December 5, 2006, the Board of Health approved an amendment to the Health Code to phase out artificial trans fat in all NYC restaurants and other food service establishments. The

TRANSFORMATIONS IN THE FOOD INDUSTRY: REDUCING TRANS FAT IN THE DIET. Robert M. Reeves, President Institute of Shortening and Edible Oils

Agricultural Outlook Forum 2005 Presented Thursday, February 24, 2005 TRANSFORMATIONS IN THE FOOD INDUSTRY: REDUCING TRANS FAT IN THE DIET Robert M. Reeves, President Institute of Shortening and Edible

Key Statements. May 13, 2005

Key Statements May 13, 2005 This roundtable was held to provide guidance to the food industry on possible replacement options for hydrogenated fats and trans fatty acids Moderator Dennis Bier, M.D. Professor

Trans-Free Products with Palm Oil Based Solutions

Trans-Free Products with Palm Oil Based Solutions A S S I S T A N T P R O F. D R. F A R I Y E M I S C I O G L U E G E U N I V E R S I T Y F O O D E N G I N E E R I N G D E P A R T M E N T K u s a d a s

The Council for Disability Awareness

The Skinny on Fat It s impossible to go to the supermarket and not see numerous claims about fat on the bags and boxes of our favorite foods. These foods appeal to us because we want to lose weight, eat

Unit 5L.4: Food. Know that humans require food as an energy source. Know that a balanced diet must contain proteins, fats,

Unit 5L.4: as an energy source Balanced diet Requirements for different lifestyles Science skills: Observing Classifying By the end of this unit you should: Know that humans require food as an energy source.

Fast Food. Figuring Out the Facts

Fast Food Figuring Out the Facts 1 Project Sponsors USDA project funded through the Supplemental Nutrition Assistance Program (SNAP) School District of Philadelphia Department of Nutrition Sciences, Drexel

Get off the SoFAS! Solid Fats and Added Sugars

Get off the SoFAS! Solid Fats and Added Sugars Sponsored by: USDA through the Supplemental Nutrition Assistance Program, the School District of Philadelphia and the Department of NutritionSciences, Drexel

Expert support to create cost-effective dairy taste and texture

Milk Fat Replacers Expert support to create cost-effective dairy taste and texture With the growing trend for healthier food, more and more consumers are looking for lower trans fat options, dairy-free

ALIGNING MENUS: 2010 DIETARY GUIDELINES FOR AMERICANS

ALIGNING MENUS: FOR AMERICANS Child and Adult Care Food Program Illinois State Board of Education Nutrition and Wellness Programs August 2013 ALIGNING MENUS WITH Institute of Medicine Recommendations:

Understanding Ingredients. Fats and Oils

Understanding Ingredients Fats and Oils Topics Types of Fats and Oils Structures of Fats and Oils Nutritive Value of Fats and Oils Choice and Storage of Fats and Oils Uses of Fats and Oils in Cooking /

5.0 Summary and conclusion

5.0 Summary and conclusion Trans fatty acids are the geometric isomers of fatty acids that are formed industrially by partial hydrogenation of unsaturated fatty acids from vegetable and marine oil. Trans

ENSEMBLE Non-PHO Emulsifiers

ENSEMBLE Non-PHO Emulsifiers PHOs: THE RACE TO NON IS ON. CorbionEnsemble.com The clock is ticking on PHOs, will you be ready? In the wake of the recent Food and Drug Administration (FDA) ruling to revoke

LIFESTYLE MANAGEMENT

HEART HEALTH LIFESTYLE MANAGEMENT NUTRITION FOR MEN WITH PROSTATE CANCER TURKEY & BULGUR STUFFED PEPPERS Serves 5. Ready in 60 minutes. Recipe credit: www.ellicsrkitchen.ca Nutrition Facts Serving Size

Essential Nutrients. Lesson. By Carone Fitness. There are six essential nutrients that your body needs to stay healthy.

Lesson Essential Nutrients By Carone Fitness 6 There are six essential nutrients that your body needs to stay healthy. 1. Water 2. Vitamins 3. Minerals 4. Carbohydrates 5. Protein 6. Fat 1 6 Of these six

The Savvy Sales & Marketer s Field Guide to. Fats & Oils. Solutions for Better-for-You Products! 5 th Edition

The Savvy Sales & Marketer s Field Guide to Fats & Oils Solutions for Better-for-You Products! 5 th Edition Picture a Successful Product Launch Go ahead, really picture it. Let s say you re launching a

Nutrition Tips to Manage Your Diabetes

PATIENT EDUCATION patienteducation.osumc.edu As part of your diabetes treatment plan, it is important to eat healthy, stay active and maintain a healthy body weight. This can help keep your blood sugar

Technical Data Sheet Product Code PR Primex Donut Fry Shortening

Technical Data Sheet Product Code - 106110 PR Primex Donut Fry Shortening Made with Golden Flex Technology Benefits and Applications: 0g trans-fat per tablespoon (12g) An all soybean formula shortening

Dutchess County Trans Fat Survey Report

Page 1 of 11 Dutchess County Trans Fat Survey Report August 2007 Prepared by Christine Zolnik, MPH Dutchess County Department of Health Page 2 of 11 Introduction Trans fats are manufactured by adding hydrogen

Materials: Grade 6: Healthy Eating Revised 2008 Page 1

Grade 6: Healthy Eating Lesson 4 - Healthy Eating for the Cardiovascular System: What is a Heart-Healthy Diet? Lesson 5 - Healthy Eating for the Circulatory System: Good Fats, Bad Fats Objectives: Lesson

Convenience. Convenience Vegetable Oils and Fats from Walter Rau.

Convenience Convenience Vegetable Oils and Fats from Walter Rau. Convenience Food Delicatessen, salads, spreads More and more consumers want the preparation of their food to be quick and easy. Besides,

Technical Appendix to Working Paper 10-WP 518. Accounting for Product Substitution in the Analysis of Food Taxes Targeting Obesity

Technical Appendix to Working Paper 10-WP 518 Accounting for Product Substitution in the Analysis of Food Taxes Targeting Obesity Zhen Miao, John C. Beghin, and Helen H. Jensen This Technical Appendix

The Weekly Purification Warrior Journey Week 3. BY Dr. Kimberly Besuden

The Weekly Purification Warrior Journey Week 3 BY Dr. Kimberly Besuden Disclaimer Standard Process is sponsoring this webinar to provide health care information to health care professionals and consumers

Advantages of Palm Oil and its fractions in Food

Advantages of Palm Oil and its fractions in Food Mr H. Slager Application Fellow at IOI Loders Croklaan Europe Malaysia-Romania Palm Oil Trade Fair/Seminar Bucharest 2012 Observations: - Food industry

FATS, OILS, & CHOLESTEROL

FATS, OILS, & CHOLESTEROL Percent of calories needed daily from each energy producing nutrient Protein 10% Carbohydrates Calculate the number of fat calories you need based on your daily calorie needs.

Nutrition for the heart. Geoffrey Axiak Nutritionist

Nutrition for the heart Geoffrey Axiak Nutritionist The Food Pyramid Dairy 2-3 servings Vegetables 3-5 servings Breads/Grains 6-11 servings Fats & Oils Use Sparingly Proteins 2-3 servings Fruits 2-4 servings

Introduction to fats IGD 2017 UPDATED NOV

Introduction to fats IGD 2017 UPDATED NOV 2017 1 What is fat? Fats are an important part of our diet, they provide: Energy (9 kcal/g higher in kcal than other macronutrients) Important vitamins (for example,

HEALTHY EATING to reduce your risk of heart disease

HEALTHY EATING to reduce your risk of heart disease Choose these more often: Fruits, vegetables and whole grains Enjoy a variety of fruit and vegetables every day and whole grains more often.* Small portions

TRACKS Extension Lesson

Energy Balance Hidden Fat Grades 9-12 TRACKS Extension Lesson I. Nutrition Education Objectives: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating and physical activity

than 7%) can help protect your heart, kidneys, blood vessels, feet and eyes from the damage high blood glucose levels. October November 2014

October November 2014 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Diabetes - the Medical Perspective Be Heart Smart: Know Your ABCs of Diabetes There is a strong

How Texture and Preference are Affected by Replacing Regular Margarine with Smart Balance in Oatmeal Cookies

Courtney Cleveland F&N 453 11/21/05 How Texture and Preference are Affected by Replacing Regular Margarine with Smart Balance in Oatmeal Cookies Abstract There is now a lot of concern with consuming foods

Beverage Guidelines: 1 up to 3 Years

Beverage Guidelines: nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free milks with medical permission). nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free

10/3/2016. SUPERSIZE YOUR KNOWLEDGE OF the CARDIAC DIET. What is a cardiac diet. If it tastes good, spit it out!!

SUPERSIZE YOUR KNOWLEDGE OF the CARDIAC DIET What is a cardiac diet If it tastes good, spit it out!! 2 1 Heart healthy diet includes: Limiting saturated fat Including unsaturated fats Including omega 3

Learning Objectives. Understand the different types and uses of fats and oils in food preparation - functions.

FATS AND OILS Learning Objectives Understand the different types and uses of fats and oils in food preparation - functions. Name some of the different fats and oils. Explain how fats shorten pastry. Think

ABLE TO READ THE LABEL?

ARE ABLE TO READ THE LABEL? A Consumer s Guide to Navigating Food Labels Food and Drug Safety Program Consumer and Environmental Health Services Phone: 609-826-4935 Fax: 609-826-4990 http://nj.gov/health/eoh/foodweb/

Coach on Call. Please give me a call if you have more questions about this or other topics.

Coach on Call It was great to talk with you. Thank you for your interest in learning about the fats you eat. I hope you find this tip sheet helpful. Please give me a call if you have more questions about

TASTE THE DIFFERENCE

At SensoryEffects Ingredient Solutions, we collaborate alongside you in developing solutions to find new ways for you to enhance the sensory effects of your products. Our Flavor Systems product line includes

September 10, Mr. Jim Hyatt, CEO Cajun Operating Company 980 Hammond Drive Suite 1100 Atlanta, GA Church s harmful chicken products

September 10, 2013 Mr. Jim Hyatt, CEO Cajun Operating Company 980 Hammond Drive Suite 1100 Atlanta, GA 30328 Re: Church s harmful chicken products Dear Mr. Hyatt: Long after responsible restaurant companies,

Part I: Summary of New Regulations on Nutrition for Group Child Care Services

NEW YORK CITY DEPARTMENT OF HEALTH AND MENTAL HYGIENE Part I: Summary of New Regulations on Nutrition for Group Child Care Services Effective Date: January 1, 2007 Effective January 1, 2007, Article 47

Steps to a Healthier You - My Pyramid. Physical Activity

Steps to a Healthier You - My Pyramid Physical Activity - e physically active for at least 30 minutes most days of the week - Children and teenagers should be physically active for 60 minutes everyday

Supermarket Spree. Jump Start Consulting, LLC DBA Reconnect with Food at Inner Door Center,

Welcome Wellness Warriors! Supermarket Spree Savvy Shopping Suggestions! Brought to you in partnership with Jump Start Consulting, LLC DBA Reconnect with Food at Inner Door Center, 1996-2010 Introduction

Just enough of the right sort

Fats and the heart Just enough of the right sort We all need some fat in our diets, just enough of the right sort to keep our bodies and hearts healthy. In fact, a fat free diet isn t recommended because

Dr K D Yadav Sr VP Tech AAK KAMANI PVT LTD. Bakery & Confectionery Applications of Fats & Shortenings

Dr K D Yadav Sr VP Tech AAK KAMANI PVT LTD Bakery & Confectionery Applications of Fats & Shortenings Application of oils & fats Oils and fats are an essential ingredient to the process of food preparation

Vanilla flavoring made by yeast*

Vanilla flavoring made by yeast* Ice cream and many other sweet treats taste like vanilla. Pure vanilla extract comes from the beans of orchid plants, which are scarce and costly. Artificial (or imitation)

-SQA-SCOTTISH QUALIFICATIONS AUTHORITY. Hanover House 24 Douglas Street GLASGOW G2 7NG NATIONAL CERTIFICATE MODULE DESCRIPTOR

-SQA-SCOTTISH QUALIFICATIONS AUTHORITY Hanover House 24 Douglas Street GLASGOW G2 7NG NATIONAL CERTIFICATE MODULE DESCRIPTOR -Module Number- 0097425 -Session-1989-90 -Superclass- WM -Title- FATS AND OILS

Front of Package Labels: Product Reformulation Considerations

Front of Package Labels: Product Reformulation Considerations Christine Johnson, MBA Director of Nutrition Policy Cardiovascular Disease Prevention and Control Program NYC Department of Health and Mental

Report on Quick Service Restaurants plans and progress towards reducing Trans Fatty Acids in the New Zealand food supply

Report on Quick Service Restaurants plans and progress towards reducing Trans Fatty Acids in the New Zealand food supply Purpose To provide a New Zealand position to Food Standards Australia New Zealand

Breeding Soybeans with a Robust Trait Pipeline. Rick Leitz February 22, 2010 Monsanto Company

Breeding Soybeans with a Robust Trait Pipeline Rick Leitz February 22, 2010 Monsanto Company 2009 Growing Season Review The central US experienced one of the coolest and wettest summers on record White

New Foods with New Names. Robert M. Reeves Public Affairs Director, QUALISOY

New Foods with New Names Robert M. Reeves Public Affairs Director, QUALISOY GMA Science Forum May 19, 2011 Food Names Statement of Identity featured on principal display panel of label (21CFR101.3) Shall

ENSEMBLE Non-PHO Emulsifiers

ENSEMBLE Non-PHO Emulsifiers MAKE THE SWITCH FROM PHOS WITHOUT MISSING A BEAT CorbionEnsemble.com In the wake of the recent Food and Drug Administration (FDA) ruling to revoke the generally recognized

Fats in Baking Development of Q-Bake training material Q-bake Trainer Nick Valet R&D Chipita S.A.

Development of Q-Bake training material Q-bake Trainer Nick Valet R&D Chipita S.A. Why improving the level of understanding of fats in bakery will help the processor? Because high level baking demands

Health Canada s Proposed Serving Size Guidance

Health Canada s Proposed Serving Size Guidance Standardizing serving sizes to facilitate consumer understanding and use of the Nutrition Facts table (NFt) July 14, 2014 Bureau of Nutritional Sciences,

AMAIZINGLY GOOD FOR YOU SUNTAVA PURPLE CORN. DISCOVER NATURE S HEALTHIEST, HIGHEST ANTIOXIDANT CORN.

AMAIZINGLY GOOD FOR YOU SUNTAVA PURPLE CORN. DISCOVER NATURE S HEALTHIEST, HIGHEST ANTIOXIDANT CORN. WHY WE RE THE GOLD STANDARD FOR PURPLE CORN NATURAL, HEALTHFUL, SUSTAINABLE WE VE UNLOCKED THE POWER

SWEOAT products for different uses and markets. Oats for the food industry. SWEOAT Brans for food

SWEOAT products for different uses and markets Swedish Oat Fiber has for years been a trusted supplier to different kinds of industries locally in Sweden and globally at every continent. Our products are

The purpose of this report is to provide feedback to relevant Councils to help inform decision making on key issues.

Store Nutrition Report Final Store Turnover Food and Nutrition Results Nganampa Health Council March 2013 Amanda Lee and Jamie Sheard Summary This report provides food and nutrition information about the

Bridging the Good Fats Gap

Bridging the Good Fats Gap Today s Presenters Shaunda Durance-Tod, MS, RD Karen Buch, RD David Dzisiak Objectives 1. Identify gaps in consumer knowledge of fats and opportunities for education 2. Position

Dietitians of Canada Recommendations for School Food and Nutrition for Ontario Ministry of Education

Dietitians of Canada Recommendations for School Food and Nutrition for Ontario Ministry of Education Role of Schools in Promoting Healthy Eating Schools are uniquely positioned to provide knowledge on

Do You Know Your Cholesterol Levels? Healthy Hearts, Healthy Homes

Do You Know Your Cholesterol Levels? Healthy Hearts, Healthy Homes Read other booklets in the Healthy Hearts, Healthy Homes series: Are You at Risk for Heart Disease? Do You Need To Lose Weight? Keep the

FINISHED GOODS SPECIFICATION SHEET

Item Name: Finished Food: Brand/Customer: Document: FINISHED GOODS SPECIFICATION SHEET NATURALLY AND ARTIFICIALLY FLAVORED WILD BLUEBERRY MUFFIN MADE WITH WHOLE GRAIN NATURALLY AND ARTIFICIALLY FLAVORED

2013 Technology Snapshot Presentation

Sophisticated Solutions for Simplified Labels October 29-30, 2013 Hyatt Lodge, Oak Brook, Illinois, USA 2013 Technology Snapshot Presentation Clean Label & Acacia Gum By: Nexira Clean Label & Acacia Gum

Data Sheet Version: 1.0 Valid from (production date):

Previous Nr 00105140011081 Product Description Starch-based greasing product for perfect release of all confectionery goods. Usage Information Usage rate / recipe By brush, spray-gun. Shake the product

NUTRITIONAL FACTS PREFORMED REESE S PEANUT BUTTER BLAST COOKIE DOUGH DAVID S COOKIES

PREFORMED REESE S PEANUT BUTTER BLAST COOKIE DOUGH riboflavin, folic acid), margarine (vegetable oil blend [palm fruit, soybean and olive oils], water, salt, non-fat dry milk, soy lecithin, monoglycerides,

Nutrition Facts Serving Size (92g) Servings Per Bar 1

2:1 Almond Caramel Crunch Serving Size (92g) Calories 360 Calories from Fat 130 Total Fat 14g 25 % Saturated Fat 9g 45% Cholesterol 5mg 2 % Sodium 140mg 6% Total Carbohydrate 30g 10% Dietary Fiber 8g 31%

Also Inside: August 2011 Vol. 100 No. 8. Bryce Ruiz, president and CEO; Fred Ruiz, co-founder and chairman emeritus; and Kim Ruiz Beck, chairman.

August 2011 Vol. 100 No. 8 Bryce Ruiz, president and CEO; Fred Ruiz, co-founder and chairman emeritus; and Kim Ruiz Beck, chairman. Also Inside: Pack Expo Pre-Show Coverage Hot Products Guide Fats & Oils

Nutritional Guidelines for Roux-en-Y and Duodenal Switch Gastric Restrictive Procedures. Phase III Regular Consistency

Nutritional Guidelines for Roux-en-Y and Duodenal Switch Gastric Restrictive Procedures Phase III Regular Consistency The University of Chicago Hospitals Center for the Surgical Treatment of Obesity (March