Technology Initiatives to Improve Food
|
|
- Opal Hubbard
- 5 years ago
- Views:
Transcription
1 Outside company logo Technology Initiatives to Improve Food Nutrition Presented at Health, Wellness and Ingredient Safety Session: Partially Hydrogenated d Vegetable Oils and Trans Fats in the US Diet Perspectives on Health, Ingredient Regulation and Labeling By Willie Loh
2 Why Trans Fat? > An evolving perception of lipid nutrition Lard, tallow Tropical oils Partial hydrogenation Tropical oils, fully hydrogenated oils? > Critical functionality for bakery Structure Texture Stability cis trans saturate 2
3 Authoritative Opinions National Academy of Sciences (2002) TFA consumption should be as low as possible WHO Global Strategy on Diet, Physical Activity & Health (2003) TFA intake should not exceed 1% total energy intake PAHO/WHO Task Force on Trans Free Americas (2007) Industrial TFA should be eliminated Proposed <2% total fat in veg oil/margarine + <5% other foods UN High Level Meeting on NCDs Political Declaration (2011) Total elimination from food supply by 2020 Government and NGO reports 3 Technology Initiatives to Improve Food Nutrition. GMA Science Forum, April 5, 2012
4 Global Regulatory Landscape Mandatory labeling of the TFA content of foods Canada (2002) became the first country to regulate the labeling of TFA. In Brazil and Argentina (2003) labeling regulations were negotiated and agreed in MERCOSUR US mandatory labeling (2005) Marketing Restrictions Dietary Guidance Program Restrictions Regulating the amount of TFA in foods Denmark (2003) became the first country to limit TFA content of foods. Switzerland (2008) became the second European country to regulate TFA content, setting a maximum limit of 2g TFA per 100g of oil or fat. Some US cities and states have acted to regulate TFA. Health Canada (2009) recommended FA content be less than 5% to total fat content (under review). Argentina set a goal of 2% total fat. 4 Technology Initiatives to Improve Food Nutrition. GMA Science Forum, April 5, 2012
5 Global Perspective for Solid Fats Geography Hydro* Palm* Market Direction** North America 0 trans done, low sats to come Venezuela 0 trans, low sats Brazil 0 trans, low sats ANZAC (limited) Low sats, s, 0 trans Malaysia 0 trans, low sats China 0trans India 0 trans Western Europe 0 trans, low sats Russia Unclear * Limited to use in bakery fats. Multiple liquid oil options exist. ** Feedback from brand leaders by region. 5
6 In NA, All These Foods Products are Trans Free * > Significant reformulation to eliminate trans fat in most processed foods foodservice foods > Huge investment by food industry to ensure consumer transparency Recipe development Manufacturing Distribution Supply chain > With few exceptions, most products are Trans free* > Bakery products were the hardest to reformulate due to functional requirements > Food industry switched to palm fractions and fully hydrogenated oils to eliminate trans content * 0 Gm of Trans Per Servings 6
7 Significant Improvements in Nutritional Quality Gm Trans + Sats/Serving Pre Sats Trans Doughnuts Cookies Tortillas Microwave Popcorn Wheat Crackers (12 Gm) (10 Gm) (1.5 Gm) (12 Gm) (4.0 Gm) CV = Cargill s Clear Valley line of shortenings 7
8 Further Improvements are in the Works Gm Trans + Sats/Serving Pre ? Sats Trans Doughnuts Cookies Tortillas Microwave Popcorn Wheat Crackers (12 Gm) (10 Gm) (1.5 Gm) (12 Gm) (4.0 Gm) 8
9 Summary > Most geographies are moving, or have already moved, toward eliminating trans fat consumption in processed foods. > Reducing saturated fat is growing in priority for the food industry globally. ll > As science and consumer perception evolves, the food industry continues to invest to produce products with superior nutrition. > The latest round of reformulation followed labeling regulations in 2005 to list trans fat content. > Baked goods represent the toughest technical challenge to match structure, t texture t and shelf life functionalities of PH oils. > Fully hydrogenated oils, which contain virtually no trans fat, is a critical tool to improve the nutrition of baked products. > New technologies, today and in the future, require the use of fully hydrogenated oils to drive future nutritional improvements for baked goods. 9
10 10
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
More informationPerformance against the USLP global nutrition targets in key countries 2017
Performance against the USLP global nutrition targets in key countries Please refer to the Sustainable Living section of www.unilever.com for a full description of global progress HIGHEST NUTRITIONAL STANDARDS
More informationHigh 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,
More informationTRANSFORMATIONS 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
More informationTEXTS ADOPTED Provisional edition. European Parliament resolution of 26 October 2016 on trans fats (TFAs) (2016/2637(RSP))
European Parliament 04-09 TEXTS ADOPTED Provisional edition P8_TA-PROV(06)047 Trans fats European Parliament resolution of 6 October 06 on trans fats (TFAs) (06/637(RSP)) The European Parliament, having
More informationFocusing on edible fats and oil choices Not this kind! This Kind!
Focusing on edible fats and oil choices Not this kind! This Kind! Presented at: Connections 2012 By Robert Collette Institute of Shortening and Edible Oils Factors Effecting Edible Fat and Oil Use 1.Trans
More informationBridging 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
More informationKey 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
More informationFood & 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
More informationSOYBEAN 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
More informationLipids. 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
More informationEPOA. Latest Insights on Palm Oil & Health. European Industry Meeting on Palm Oil Nicolette Drieduite I EPOA Project team member I Cargill 2 June 2015
EPOA Latest Insights on Palm Oil & Health European Industry Meeting on Palm Oil Nicolette Drieduite I EPOA Project team member I Cargill 2 June 2015 Summary 1. In the nineties palm oil s success was related
More informationHealthier 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
More informationMARGARI NE IS EVERYDAY HEALTHY
MARGARI NE IS EVERYDAY HEALTHY IS A SMART CHOICE Choosing the right dietary fats, both in terms of quantity and quality, contributes to cardiovascular health. An overall balanced diet includes foods that
More informationWHO global response to salt reduction strategies
WHO global response to salt reduction strategies Dr Godfrey C Xuereb Team Leader Population-based Prevention Team SPP Unit Prevention of Noncommunicable Diseases Department The World Health Organization
More informationIMACE position on trans fatty acids Brussels, April 2015
IMACE position on trans fatty acids Brussels, April 201 Context IMACE is the European federation representing the interests of the European margarine producers. Directly and indirectly, IMACE covers about
More informationBrent 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
More informationFATS, 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.
More informationReport 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
More informationINTEGRATIVE MEDICINE BLOOD - EDTA Result Range Units
D Collected : 00-00-0000 INTEGRATIVE MEDICINE BLOOD - EDTA Result Range Units RED CELL FATTY ACID PROFILE Red Cell Fatty Acid Summary Saturated Fats, Total 36.99 19.30-39.40 Monounsaturated Fats, Total
More information5.0 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
More informationNUTRITION 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
More informationTRACKS 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
More informationMike 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,
More informationB&CMA State of the Industry
B&CMA State of the Industry The Cookie and Cookie Bar Market History Trends Projections B&CMA State of the Industry Sources: Mintel 2012 Cookie & Cookie Bar Report Food Business News Milling & Baking News
More informationImpact of trans fats on health EFSA s work related to trans Fatty acids
Setting the scene Impact of trans fats on health EFSA s work related to trans Fatty acids Prof. Ambroise Martin Member of the EFSA WG on DRVs (former chair 2006-2015) and NDA Panel 2006-2015 (former chair
More informationWHO Secretariat Dr Timothy Armstrong Coordinator, Surveillance and Population-based Prevention Department of Chronic Diseases and Health Promotion
WHO Secretariat Dr Timothy Armstrong Coordinator, Surveillance and Population-based Prevention Department of Chronic Diseases and Health Promotion Overview: Revised WHO Discussion Paper (A/NCD/INF./1)
More informationOffering Canadians healthier Products
Offering Canadians healthier Products Canada s food and beverage manufacturers play an important role in promoting the health and wellbeing of Canadians. It s a responsibility Food & Consumer Products
More informationHARDSTOCKS. A Sime Darby Plantation Company
HARDSTOCKS A Sime Darby Plantation Company Wendy and Mark want the best for their family. They want food that looks good, tastes good and does them good. Sime Darby Unimills is the leading supplier of
More informationU.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
More informationINDUSTRY PERSPECTIVE: CHALLENGES OF REDUCING SUGAR AND USING SWEETENERS DR KAVITA KARNIK, PRINCIPAL SCIENTIST (GLOBAL NUTRITION)
INDUSTRY PERSPECTIVE: CHALLENGES OF REDUCING SUGAR AND USING SWEETENERS DR KAVITA KARNIK, PRINCIPAL SCIENTIST (GLOBAL NUTRITION) AGENDA Why is calorie reduction needed? Problem and changing picture Challenges
More informationUnderstanding 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 /
More informationFOOD 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
More informationPALM OLEIN BLENDING FOR TEMPERATE MARKET L/O/G/O
PALM OLEIN BLENDING FOR TEMPERATE MARKET L/O/G/O Basic Facts on Oil Palm Originated from West Africa, palm oil is the rich source of edible oil and has become important resource of vegetable oil in the
More informationCHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!
POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value
More informationMulti-Country Opinion Research Survey TOPLINE RESULTS GLOBAL AVERAGE
Multi-Country Opinion Research Survey TOPLINE RESULTS GLOBAL AVERAGE KEY SPECIFICATIONS AUDIENCE: LEGAL AGE, GENERAL POPULATION ADULTS SAMPLE SIZE: n=31,002 GEOGRAPHY: ARGENTINA AUSTRALIA AUSTRIA BRAZIL
More informationFatty Acid Data in the USDA National Nutrient Databank: Data handling and currency issues
Fatty Acid Data in the USDA National Nutrient Databank: Data handling and currency issues Linda Lemar Nutrient Data Laboratory 32 nd National Nutrient Databank Conference Topics to be Covered Enhancements
More informationPALM 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
More informationGet 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
More informationNestlé global commitment to sodium reduction
Nestlé global commitment to sodium reduction Multilateral Consortium Meeting for Dietary Salt Reduction, PAHO, 28-29 th August 2012 Henri-Pierre Lenoble Nestlé Nestlé is committed to engage on sodium reduction
More informationSecond presentation: Ms Leanne Riley Team Leader Surveillance and Population-based Prevention Department of Chronic Diseases and Health Promotion
Second presentation: Ms Leanne Riley Team Leader Surveillance and Population-based Prevention Department of Chronic Diseases and Health Promotion World Health Organization Targets presented in the first
More informationDietary Fats Those fats derived from unprocessed food sources are generally good fats essential Omega-3 Omega-6 EFAs
Dietary Fats Fats and oils may well be the most important part of your daily diet. Over the past 20-30 years, there has been an explosion of research on the significance of fats in health and disease.
More information4th Palm Oil Seminar Series Miami, Florida
PRESENTED BY 4th Palm Oil Seminar Series Miami, Florida November 14, 2014 SEMINAR PROGRAM 8:30 am 9:30 am Registration & Networking Breakfast 9:30 am Official Start of Miami Palm Oil Seminar Series Session
More information3 rd Professional Symposium, Brno 13 November 2013 Renatte Georgescu
3 rd Professional Symposium, Brno 13 November 2013 Renatte Georgescu Choices in 90 seconds: http://www.youtube.com/watch?v=hkrldxnxp8w&feature=player_embedded 2 The History of Mankind? 3 WHO Global Strategy
More informationRegional NCD Strategy,
Pan American Health Organization Regional NCD Strategy, 2013-2020 C James Hospedales, Senior Advisor & Coordinator, NCD Prevention & Control PAHO/WHO Pan American Forum for Action on NCD May 9, 2012, Brasilia
More informationReplacement Of Partially Hydrogenated Soybean Oil By Palm Oil In Margarine Without Unfavorable Effects On Serum Lipoproteins
Replacement Of Partially Hydrogenated Soybean Oil By Palm Oil In Margarine Without Unfavorable Effects On Serum Lipoproteins Muller H, Jordal O, et al. (998) Replacement of partially hydrogenated soybean
More informationConsultation Strategy. Impact Assessment on an initiative to limit industrial trans fats intakes in the EU
Consultation Strategy Impact Assessment on an initiative to limit industrial trans fats intakes in the EU 1. Context and background Trans fatty acids (also called "trans fats" and abbreviated as TFAs)
More informationWhole Grains: Dietary Recommendations, Intake Patterns, and Promotion
Just Ask for Whole Grains Conference Kansas City, Missouri November 5, 2007 Whole Grains: Dietary Recommendations, Intake Patterns, and Promotion Dr. Robert C. Post, Deputy Director Center for Nutrition
More informationTechnical 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
More informationNutrition & Health at PepsiCo
Nutrition & Health at PepsiCo BCCC Conference April 2011 Sue Gatenby PhD Nutrition Director PepsiCo Europe Agenda Introduction to PepsiCo Performance with Purpose The need to change The promise of PepsiCo
More informationThe 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
More informationIntroduction 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,
More informationFats & Fatty Acids. Answer part 2: 810 Cal 9 Cal/g = 90 g of fat (see above: each gram of fat provies 9 Cal)
Fats & Fatty Acids Function of Fats Store energy (typically stored in the form of triglyceride fat molecules, shown on next page) Burn for energy (energy content is 9 Cal/g) Fatty acids are components
More informationReading Nutrition Labels
Patient Education Reading Nutrition Labels The Nutrition Facts label on packaged foods gives information about the nutritional content of the food. This information, and the list of ingredients also shown
More informationHealth Canada Update. Supplemented Foods and the Healthy Eating Initiatives
Health Canada Update Supplemented Foods and the Healthy Eating Initiatives William Yan, Ph.D. Bureau of Nutritional Sciences, Food Directorate, Health Canada CHFA East September 15, 2017 Outline Update
More informationThe most concentrated source of food energy. There are 9 calories in every gram of fat
Fat Is The most concentrated source of food energy There are 9 calories in every gram of fat Fats that are liquid at room temperature are called oils. (Examples: vegetable oil, canola oil, olive oil, etc.)
More informationFood Directorate Update: Supplemented Foods and Nutrition Labelling
Food Directorate Update: Supplemented Foods and Nutrition Labelling Dr. William Yan Bureau of Nutritional Sciences, Food Directorate, Health Canada Canadian Health Food Association Expo West Regulatory
More informationDiabetes and Heart Disease
Diabetes and Heart Disease People with diabetes are at a higher risk for developing heart attacks and stroke than people who do not have diabetes. Adults with diabetes are 2 to 4 times more likely to have
More informationF.A.Q. 700 Furrows Road Holtsville, NY
F.A.Q. What are trans fats? Trans fats are unsaturated fats that occur naturally in meats and dairy products and contain trans fatty acids. They are also formed when vegetable oils are processed into a
More information10/3/2016. 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
More informationNutritional 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
More informationBe 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
More informationDiabetes Life Lines. High Blood Pressure and Diabetes Go Hand In Hand
Diabetes Life Lines A newsletter from your county Extension office Vol. 16! No. 2! Spring 2002 High Blood Pressure and Diabetes Go Hand In Hand You already know the importance of keeping your blood glucose
More informationLipid & Fat: Overview
Lipid & Fat: Overview What is a lipid? Triglycerides, Phospholipids and Sterols Triglycerides = Fat Saturated & unsaturated Essential fatty acids ü Omega 3 & Omega 6 Trans fat Why do you need fat? How
More informationJavier Gines & Anne-Marie Svinth. Welcome to AAK
Javier Gines & Anne-Marie Svinth Welcome to AAK Who are you? Current position Customer Innovation Trainee Dairy in Karlshamn Sweden Educational background M.Sc. In Dairy Science and Technology 2017, KU
More informationOverview 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
More informationThe Future of the Oils and Fats Market in Indonesia to 2018
1. The Future of the Oils and Fats Market in Indonesia to 2018 Reference Code: FD1360MR Report Price: US$ 875 (Single Copy) www.canadean-winesandspirits.com Summary The Future of the Oils & Fats Market
More informationKnow 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)
More informationNew 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
More informationWhat 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
More informationPALM 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
More informationHealth & Nutrition Driving Grains Innovation Australian Grains Industry Conference 29 July 2014
Health & Nutrition Driving Grains Innovation 2014 Australian Grains Industry Conference 29 July 2014 GLNC Overview GLNC Overview Independent authority on the nutrition and health benefits of grains and
More informationEat Healthy. Learn How to Read Food Labels
Chapter 6 Learn How to Read Food Labels You Will Learn About: The different types of nutrition information on a food label 1. Ingredient List 2. Nutrition Facts Panel 3. Nutrient Claims Diabetes, Exercise
More informationEstimation of nutritive value in Yeast Leaven products
Science Research Reporter 2(2):170-174, April 2012 Estimation of nutritive value in Yeast Leaven products M Moinuddin and Khan Darakshan Irfana Research scholar, NIMS University Jaipur, Rajasthan India
More informationJohn Foss Managing Director
John Foss Managing Director john@thechiaco.com.au 042888194 What is Chia Chia is a high value crop due to nutritional benefits and functional applications What is Chia? Chia (Salvia Hispanica) is an oil
More informationFormulating 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,
More informationWhole Grain and High Fiber - Global Market Outlook ( )
Published on Market Research Reports Inc. (https://www.marketresearchreports.com) Home > Whole Grain and High Fiber - Global Market Outlook (2015-2022) Whole Grain and High Fiber - Global Market Outlook
More informationWhat s Shaking With Sodium?
What s Shaking With Sodium? Meet the Speaker Panel Featured Speaker Moderator Featured Speaker Amy Loew, MS, RD, LD Senior Nutrition Scientist Global Science & Regulatory Affairs General Mills, Inc. Melissa
More informationASIA-PACIFIC HEART HEALTH CHARTER
ASIA-PACIFIC HEART HEALTH CHARTER The Asia-Pacific Heart Health Charter has been developed by the Asia-Pacific Heart Network in collaboration with Asia Pacific Society of Cardiology to help stem the growing
More informationExpert 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
More informationNudging Nutrition Into Action Unravelling Food Labelling Potential
Nudging Nutrition Into Action Unravelling Food Labelling Potential Alfred Aziz, PhD, Bureau of Nutritional Sciences, Food Directorate, Health Canada Food For Health Workshop May 25, 2017 Montreal Objectives
More informationCalifornia Almonds: Creating Demand and Value
California Almonds: Creating Demand and Value Julie G. Adams NUCIS ITALIA Conference at Marca 2011 19 January 2011 1 Case Study in 15 minutes! About the Almond Board About the Almond Industry Global Strategy:
More informationSteps 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
More informationExpert 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
More informationBACKGROUND INFORMATION FOR TRAINERS
BACKGROUND INFORMATION FOR TRAINERS Slide 1 Nutrition for Young Children Fats and Oils Group You are viewing a presentation on the nutrition needs for young children. This presentation will provide the
More information21/22 May Salt Reduction: The Nestlé Experience
SAAFoST workshop: 21/22 May 2012 Salt Reduction: The Nestlé Experience Minister of Health 2011 - Earlier this year, the Minister announced in Parliament that he would very, very soon be introducing this
More informationThe WorkCare Group, Inc. Content used with permission. StayWell is a registered trademark of The StayWell Company. All rights reserved.
Know Your Cholesterol Numbers Checklist for Lowering Your Cholesterol Cholesterol Questions to Ask Your Doctor Misconceptions about Cholesterol LDL and HDL Lowering Your Cholesterol CHECKLIST Cut down
More informationAddressing the top health trend sodium reduction
Wellness Foods Europe Sodium reduction Addressing the top health trend sodium reduction Jungbunzlauer launches new offerings for salt substitution, sodium free leavening and replacement of sodium containing
More informationHealthy Food and. Nutrition Labelling What s happening
Healthy Food and 1 Nutrition Labelling What s happening Dairy Farmers of Canada Conference Ottawa, February 5, 2015 Mary R. L Abbé, PhD Earle W. McHenry Professor and Chair, Department of Nutritional Sciences
More informationREP L A C E REVIEW PROMOTE LEGISLATE ASSESS CREATE ENFORCE
AN ACTION PACKAGE TO ELIMINATE INDUSTRIALLY-PRODUCED TRANS-FATTY ACIDS EXECUTIVE SUMMARY Elimination of industrially-produced trans-fatty acids (TFA) from the food supply is one of the priority targets
More informationThe 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
More informationEvaluation on the wholesomeness of popcorn Report
Evaluation on the wholesomeness of popcorn Report was evaluated according to the following factors: Fat and fat composition Fibers Nutrition The project was done in the following way: The processing line
More informationHeart Healthy Nutrition. Mary Cassio, RD Cardiac Rehabilitation Program
Heart Healthy Nutrition Mary Cassio, RD Cardiac Rehabilitation Program Today s Topics Healthy Eating Guidelines Eating Well with Canada s Food Guide Balanced Eating Heart Healthy Nutrition Increased blood
More informationHEALTH TRANS OMEGA-3 OILS BALANCE GOOD FAT PROTEIN OBESITY USAGE HABITS
HEALTH TRANS OMEGA-3 OILS BALANCE GOOD FAT PROTEIN OBESITY USAGE HABITS think 15TH ANNUAL consumer attitudes about nutrition Insights into Nutrition, Health & Soyfoods eat Consumer Attitudes about Nutrition
More informationCreating Shared Value and meeting our commitments
Creating Shared Value and meeting our commitments Swiss Sustainability Leaders SRI Conference Zug, Janet Voûte Vice President, Global Head of Public Affairs Nestlé Nestlé at a glance Started in 1866 as
More informationHealth and. Consumers
www.openprogram.eu EU action on obesity Obesity Prevention through European Network Closing event Amsterdam 25 November 2016 Attila Balogh Health determinants and inequalities European Commission Directorate-General
More informationGT-FORT. Clean Label Conference March 28-29, 2017
GT-FORT Clean Label Conference March 28-29, 2017 Consumer Purchasing Trends 1. Clean Label Non-Synthetic, Organic, Free From 2. Transparency Responsible, Raw Material Sourcing 3. Price & Convenience Total
More informationAIAN Ancestors Traditional Healthy Eating Behaviors
Supported by: National Center for Minority Health and Health Disparities Native Navigators and the Cancer Continuum (NNACC) [NCMHD R24MD002811] OBJECTIVES By the end of this segment, the learner will be
More informationClosing some gaps in EU food safety laws: trans fats, acrylamide and nanomaterials. Camille Perrin Senior Food Policy Officer
Closing some gaps in EU food safety laws: trans fats, acrylamide and nanomaterials Camille Perrin Senior Food Policy Officer SAFE Annual Conference 21 st March 2017 Overview 1. Introduction to BEUC and
More information