Focusing on edible fats and oil choices Not this kind! This Kind!
|
|
- Hilda McGee
- 5 years ago
- Views:
Transcription
1 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
2 Factors Effecting Edible Fat and Oil Use 1.Trans fat reduction/decrease in production and use of partially hydrogenated oils Consumer awareness of trans and saturated fat in food due to: Government policy, Educational campaigns (e.g. AHA), Advocacy (e.g. Center for Science in the Public Interest) Media, including social media 2.Rising interest in natural, organic, clean label food, and sustainable food 3.Suppliers continue to respond to reformulation demands 4.Biotechnology awareness *
3 Drivers related to trans fat reduction IOM: Trans Fat consumption be as low as possible CSPI: Filed a citizen petition to FDA requesting removal of GRAS status of PHOs Implementation of FDA mandatory labeling of trans Fat Citizen petition from University professor to ban Trans Fat in food supply California initiates 1 st State-wide trans fat ban based on NYC ban Continued focus on trans fat & PHOs Research Studies: Monitoring intakes Program goal FDA Strategic Plan FDA: trans Fat Labeling Final Rule DG 2005 Limit intake of fats and oils high in saturated or Trans fatty acids & choose products low in such fats & oils New York City bans Trans fat - (< 0.5 g trans/ serving in spreads, cooking oil, shortening) in restaurants DG 2010 Keep trans fatty acid consumption as low as possible, limiting foods that contain synthetic sources of trans fats, such as PHOs
4 Studies Show decrease in added trans fat 4.6g trans fat/day intake from food >70% decrease 1.3g trans fat/day Update Estimates of Trans Fat intake by the U.S. Populations. D. Doell, et al. FDA-OFAS IFT 2011
5 Studies show decrease in added trans-fat intake from food Blood levels of TFA are also reduced: A preliminary study by the CDC found that blood levels of trans fatty acids decreased by 58% (63% elaidic acid) in white males from 2000 to Levels of Plasma trans-fatty Acids in Non-Hispanic White Adults in the United States in 2000 and Hubert W. Vesper, el al. JAMA Feb
6 What is Ahead for trans fat reduction? CSPI: Filed a citizen petition to FDA requesting removal of GRAS status of PHOs Continued focus on trans fat & PHOs Research Studies: Monitoring intakes Program goal FDA Strategic Plan Walmart Commitment: Eliminate all remaining industrial trans fats in packaged food products Walmart sells by 2015 WHO total elimination of PHO from the food supply by FDA Action on the CSPI Petition???
7 U.S. Consumption of Soyoil for Food and For Industrial Products, Including Biodiesel 2000/ /12 and USDA FAS Forecast for 2012/13
8 Get the chemicals out of my food A recent survey of moms by the International Food Information Council showed: A great deal of uncertainty from conflicting reports of what chemicals are safe and harmful. The loose definition of natural, continues to confound consumers. Moms often feel guilty when they purchase foods that contain chemicals or ingredients labeled by activist groups or the media as dangerous, and Moms are striving to feed their children the healthiest, least processed foods. Finally, the research suggested that education about food chemicals and contaminants is vital, but must achieve a balance where education does not cause more consumer fear.
9 Get the chemicals out of my food In a recent survey of moms by the International Food Information Council (IFIC), moms listed trans fat and sodium along with arsenic, BPA and acrylamide when asked about terms chemicals and contaminants in food.
10 Rising interest in natural, organic, local, clean label food, and sustainable food Source: IFIC
11 What are consumers asking for? Food that is healthy including less sodium, sugars and trans fat, saturated fat, and total fat Food without chemical ingredients ( clean label ) Food that is more natural (is GMO natural?) Food that is more local Food that is more sustainable (is GMO sustainable?)
12 Food manufacturer needs when Manufacturer requirements: reformulating products No. 1 maintain consumer confidence Taste parity Functionality/appearance parity Minimize operational changes (processing steps, equipment, etc.) More healthy than before (sats & trans-- sodium & sugars too) More environmentally friendly than before Readily available and consistently available Pricing, less expensive than before
13 Suppliers continue to respond to reformulation demands Partially hydrogenated oil use has declined with trans fat due to reformulation efforts Easiest reformulation mostly completed canola especially high oleic and palm and palm fractions have benefited In 2005, prior to mandatory trans fat labeling edible palm use just under 1 B lb in 2012 probably reaching over 2 B lb Toughest reformulation is ahead (bakery and specialty food) need more sat fats but not too much
14 New Trait Oils Can Be Game Changers Liquid soybean oil (as is and in blends) and hydrogenated (especially fully) will continue as an important food oils High oleic soybean oil (HOSO) could help recover some lost stable oil demand and/or future growth if customer demands met Available in sufficient quantity and geographic location Compete on functionality and flavor (e.g. with HOCO) Compete on Nutritional (good source of monos, low in sats) Price (close to parity especially if other factors are same)
15 New Trait Oils Can Be Game Changers Other new trait oils are of interest Stearidonic soybean oil could relieve pressure on fish stocks as source oils for N-3 fatty acids (more of niche) High stearic acid (regarded by many as neutral saturated fat) could be important oil in bakery and other applications needing solid fats A driver that can effect the game changers Changing consumer attitudes and demands Preserving consumer perception of soybean oil as healthy Continued acceptance of hydrogenated oils on the label Allay Concerns about biotech (Cal Prop 37, other states, just label campaign, etc)
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
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 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 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 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 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 informationGRASAS SATURADAS: SUPERANDO LA BARRERA DE LOS ACEITES PARCIALMENTE HIDROGENADOS
GRASAS SATURADAS: SUPERANDO LA BARRERA DE LOS ACEITES PARCIALMENTE HIDROGENADOS 8/25/2016 Speaker Rafael Urquizas Contador Food Engineering graduated by the University of Campinas in Brazil with a specialization
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 informationHealthier Oils Support Emerging Regulations. May 16, 2011
Healthier Oils Support Emerging Regulations May 16, 2011 Today s Presenters David Dzisiak Dr. Roger Clemens Debe Nagy-Nero, MS, RD This program has been approved by the Commission on Dietetic Registration
More informationTechnology Initiatives to Improve Food
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
More informationSOYBEAN 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
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 informationTrans 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 informationSoybean Oil Facts: HIGH OLEIC and INCREASED OMEGA-3 SOYBEAN OILS
Soybean Oil Facts: HIGH OLEIC and INCREASED OMEGA-3 SOYBEAN OILS Soybean Oil Innovations HIGH OLEIC The soybean industry recognizes the need to provide healthful and functional ingredients to the food
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 information1. FAT IS. The most CONCENTRATED source of food energy. There are 9 calories in every gram of fat. EAT SPARINGLY from the Fats & Oils Food Group
Fats 1. FAT IS The most CONCENTRATED source of food energy There are 9 calories in every gram of fat EAT SPARINGLY from the Fats & Oils Food Group Fats that are LIQUID at room temperature are called OILS.
More informationSOYBEAN OIL FACTS CONVENTIONAL SOYBEAN OIL
OIL FACTS CONVENTIONAL OIL Versatile Oil Solution Soybean oil is the most widely used edible oil in the U.S. 1 It blends well with other fats and oils, making it a common ingredient in margarine and shortenings,
More informationSOYBEAN OIL IN U.S. NUTRITION: Past, Present & Future
SOYBEAN OIL IN U.S. NUTRITION: Past, Present & Future School Nutrition Association Houston, TX June 20, 2017 Frank J. Flider Objec>ves Overview of edible oils & fats usage and trends over the past century
More informationTotal Fat Cholesterol 0% Sodium 33% Total Carbohydrate 6.64% Dietary Fiber 2.6% Sugars 1.7% Protein 2.82% Vitamin A 623% Vitamin C 89.
BROCCOLI Broccoli is low-calorie, low-fat, low-sodium, high in fiber, a good source of vitamin A, extremely high in vitamin C, cholesterol-free. Amount per serving Calories :34 Calories from Fat : Total
More informationEdible Fats and Oils Regulatory Update. National Institute of Oilseed Products March 16-18, 2014 San Antonio, TX
Edible Fats and Oils Regulatory Update National Institute of Oilseed Products March 16-18, 2014 San Antonio, TX The Institute of Shortening and Edible Oils (ISEO) is a trade association representing the
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 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 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 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 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 informationHIGH OLEIC and INCREASED OMEGA-3
SOYBEAN OIL FACTS HIGH OLEIC and INCREASED OMEGA-3 SOYBEAN OILS Soybean Oil Innovations The soybean industry recognizes the need to provide healthful and functional ingredients to the food industry, and
More informationNUTRITION 2016 MEETING. Executive Study Group MARCH SCOTTSDALE. Jobs & NUTRITION PROTEIN SUPPLY DIETARY GUIDELINES SODIUM FACTS PANEL
NUTRITION Executive Study Group 2016 MEETING MARCH 16-17 SCOTTSDALE PROTEIN SUPPLY SODIUM DIETARY GUIDELINES Jobs & NUTRITION FACTS PANEL NUTRITION EXECUTIVE STUDY GROUP MEETING March 16-17, 2016 SCOTTSDALE
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 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 informationFebruary 10, Division of Dockets Management HFA-305 Food and Drug Administration 5630 Fishers Lane, Room 1061 Rockville, MD 20852
February 10, 2014 Division of Dockets Management HFA-305 Food and Drug Administration 5630 Fishers Lane, Room 1061 Rockville, MD 20852 Re: Docket No. FDA-2013-N-1317 Dear Sir or Madam: The American Heart
More informationOrsalem Kahsai: a Great leap in Food Nutrition Wednesday, 31 August :52 - Last Updated Wednesday, 31 August :56
For molecular biologist and food scientist Orsalem Kahsai, nutritious food is paramount in feeding her three children. She wanted to create low sugar, healthy spreads that were high in Omega-3 s, so the
More informationPanel on Defining Healthy and Natural
Panel on Defining Healthy and Natural Panelists: Shirley Blakely, Janet Collins, and Tony Pavel Moderator: Mary Christ-Erwin This image cannot currently be displayed. Natural What is Natural? From a food
More informationSOYBEAN OIL FACTS CONVENTIONAL SOYBEAN OIL
SOYBEAN OIL FACTS CONVENTIONAL SOYBEAN OIL Versatile Oil Solution Soybean oil is the most widely used edible oil in the U.S.1 It blends well with other fats and oils, making it a common ingredient in margarine
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 informationMAKING MENUS MORE NUTRITIOUS
MAKING MENUS MORE NUTRITIOUS Level 2; Chapter 2 9/25/2015 1 Flow of Food & Nutrition Keeping food safe throughout the flow of food helps to preserve nutrients. Purchasing high-quality products is the first
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 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 informationCONSUMER ATTITUDES ABOUT NUTRITION
SOY OBESITY HEART HEALTH GOOD FATS NUTRITION OIL TRANS FAT USAGE BALANCE CONSUMER ATTITUDES ABOUT NUTRITION Insights into Nutrition, Health and Soyfoods TOFU AWARENESS 2006 13 TH ANNUAL NATIONAL REPORT
More informationFood Label Reading and Application Sahra Pak, MS, RD
Food Label Reading and Application Sahra Pak, MS, RD Nutrition & Physical Activity Program Division of Chronic Disease & Injury Prevention Department of Public Health Objectives 1. Understand and identify
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 informationTechnical 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
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 informationMenu Labeling, Trans Fats, and Salt
09-11 STATEMENT OF POLICY Menu Labeling, Trans Fats, and Salt Policy NACCHO supports local health department (LHD) leadership in bringing about new food policies and organizational practices that improve
More information14th Biennial Sunflower Conference June Consumer Trends & Usage of Fats & Oils. Charles Aldersey
14th Biennial Sunflower Conference June 2003 Consumer Trends & Usage of Fats & Oils Charles Aldersey Contents World Usage of Fats & Oils World Consumption Trends in Fats & oils Domestic Consumer Trends
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 informationFood Labeling Enforcement and Compliance Priorities in the Current Environment
Food Labeling Enforcement and Compliance Priorities in the Current Environment Veronica Colas, Senior Associate April 12, 2018 Role of FDA Regulations and Guidance in Class Action Litigation Why Class
More informationFDA s Nutrition Innovation
FDA s Nutrition Innovation Strategy Douglas Stearn Deputy Director for Regulatory Affairs Center for Food Safety and Applied Nutrition FDLI Food Advertising Conference September 26, 2018 FDA Food Responsibilities
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 informationPossibilities 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
More informationAre you eating a balanced diet?
Are you eating a balanced diet? Do you know WHAT A BALANCED DIET IS? Eating a balanced diet means choosing a variety of foods & drinks from all the food groups Health Canada recommends 2-3 Tbsp of oil/day
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 informationDutchess 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
More informationSession Three: Fats and Sodium
Dining with Diabetes 5:1 Chapter 5 Session Three: Fats and Sodium Lesson Plans Learning Objectives Participants will recognize that Heart-Healthy eating may help lower the risk of cardiovascular disease
More informationLong John Silver s harmful and deceptive trade practices
July 2, 2013 Via FedEx Via Email to forrest.ragsdale@ljsilvers.com Mr. Forrest Ragsdale!Vice President, Chief Legal Counsel and Secretary!Long John Silver s Partners LLC! FBT LLC 400 W. Market St., 32nd
More informationMeet Par-Way Tryson. We ll Meet Your Challenges.
Meet Par-Way Tryson. We ll Meet Your Challenges. Spray Releases and Pan Oils for the Food Processing Industry Innovation, Service and Exceptional Quality to solve your industrial needs. Spray releases
More informationSFC # Individual Food Specification. Net Weight of Individual Packaged Unit: 4 oz g. Raw Piece Weight Prepared Piece Weight
SFC #3406261 FINISHED FOOD SPECIFICATION SHEET Effective 2017-04-14 Program: 21.0 Specification Program Market: USA Item Name: Finished Foods: Naturally Flavored Banana Muffin(s) Made With Whole Grain
More informationRestaurant Kids Meals
Restaurant Kids Meals Southern Obesity Summit October 23, 2018 Hillary Caron, Senior Policy Associate Center for Science in the Public Interest Center for Science in the Public Interest Since 1971, CSPI
More informationLabel Friendly Texturizers & Emulsifiers
Label Friendly Texturizers & Emulsifiers www.cargill.com Consumer Demand & Market Dynamics 2 Label Friendly Texturizers & Emulsifiers What is Clean Label? 3 Is there a Definition? 4 Label Friendly Texturizers
More informationfiber files fiber & protein: a dynamic duo FIBER FOLLOWS FUNCTION Protein increasingly tops Americans list of must-have nutrients.
fiber files FALL 07 2014 FIBER FOLLOWS FUNCTION VOLUME fiber & protein: a dynamic duo It looks like 2014 is shaping up to be protein s big year. That was certainly the takeaway from the recent IFT Annual
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 informationInternational Food Information Council Foundation
International Food Information Council Foundation A New Nutrition Conversation with Consumers about Fats in Food Continuing Professional Education Self-Study Module CPE QUESTIONS with ANSWERS 1. Since
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 informationIdeas to consider when designing your own rules:
Ideas to consider when designing your own rules: Things to consider when creating rules about what you will eat: 1. What are you going to or willing to eat? 1. Ingredients in the foods what ingredients
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 information4. Which of the following is not likely to contain cholesterol? (a) eggs (b) vegetable shortening (c) fish (d) veal
Sample Test Questions Chapter 6: Nutrition Multiple Choice 1. The calorie is a measure of (a) the fat content of foods. (b) the starch content of foods. (c) the energy value of foods. (d) the ratio of
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 informationRaw 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
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 informationMaterials Photo copied food labels and worksheet available Understanding Food Labels & Claims (take home handout)
Reading Food Labels Grade Level: Grades 4-8 Objectives: Student will learn the key components of the food label Students will identify which nutrient values should be low and which values should be high
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 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 informationSTRATAS FOODS REVIEW: PIE SHORTENING OPTIONS FOR NON PHO, LOWER SATURATED FATS, NON GMO, AND ORGANIC
STRATAS FOODS REVIEW: PIE SHORTENING OPTIONS FOR NON PHO, LOWER SATURATED FATS, NON GMO, AND ORGANIC APRIL 2018 1 Agenda Stratas Foods Overview Pie Dough options in a cleaner label world Non PHO struggles
More informationHeart Health and Fats
ww Heart Health and Fats By Marie Spano, M.S., R.D., C.S.C.S., Contributing Editor Dietary-fat recommendations for heart health are more specific now then ever, breaking down different types of polyunsaturated
More informationProcessing and Industrial Uses of Castor beans and Oil
Processing and Industrial Uses of Castor beans and Oil Prepared for the Castor Workshop Guelph, March 19, 2011 by Levente L. Diosady Professor of Food Engineering University of Toronto Department of Chemical
More informationMobile FTIR Analyzers from Agilent. Expedite Food QA/QC Improve Food Production, Safety and Quality
Mobile FTIR Analyzers from Agilent Expedite Food QA/QC Improve Food Production, Safety and Quality Introduction Fully portable FTIR analyzers are now available for food industry applications. Get lab quality
More informationThe Food Guide Pyramid
The Food Guide Pyramid In this lesson, you will Learn About n What influences a person s food choices. n How to use the Food Guide Pyramid to make healthful food choices. The Foods You Choose The foods
More informationFlat jpg&TYPE=MKTHIGRES
1 of 2 9/2/2016 11:46 AM Dot #: 452675 Mfr #: 732-0580 GTIN: 00041449102382 Supplier: Description: Images and Attachments CONTINENTAL MILLS INC. MIX, CAKE ASSORTED COMPLETE ADD WATER Other Attachments
More informationAddressing Gaps in Market Level Databases
Addressing Gaps in Market Level Databases Shu Wen Ng University of North Carolina at Chapel Hill March 2012 UNC Food Research Program Team Barry Popkin, PhD Shu Wen Ng, PhD Meghan Slining, PhD David Guilkey,
More informationFat in Food Supplements: Friend or foe? Sted, 18. februar 2010
Fat in Food Supplements: Friend or foe? Sted, 18. februar 2010 Axellus background June 2005 Merger between Collett Pharma and Peter Möller as (Orkla) result: MöllerCollett as September 2006 Merger between
More informationADVANCEMENT 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
More informationAn Evidence-Based Overview of PHOs and Coronary Heart Disease Risk. P. Courtney Gaine, PhD, RD 05 May 2014
An Evidence-Based Overview of PHOs and Coronary Heart Disease Risk P. Courtney Gaine, PhD, RD 05 May 2014 International Life Sciences Institute Founded in 1978 Worldwide nonprofit foundation Working to
More informationHIGH OLEIC LOW LINOLENIC WINTER OILSEED RAPE OIL
HIGH OLEIC LOW LINOLENIC WINTER OILSEED RAPE OIL Rich in Oleic Acid Source of Alpha Linolenic Acid HOLL IN 4 POINTS PRODUCERS & SUPPLIERS CONSUMERS AGRONOMIC TECHNOLOGIC NUTRITIONAL ORGANOLEPTIC Resistance
More informationFOOD LABELS.! Taking a closer look at the label! List of Ingredients! Serving Size! % Daily values! Recommended Amounts
FOOD LABELS! Taking a closer look at the label! List of Ingredients! Serving Size! % Daily values! Recommended Amounts ! Calories! Total Fat Label Contents! Saturated Fat! Cholesterol! Sodium! Total Carbohydrate!
More informationTrans-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
More informationThe Australian Sunflower
The Australian Sunflower Industry Or Does Australia need Sunflower? Yes, Bloody Oath We Do! Australian Sunflower Production (x1000) 400 350 300 Area (ha) Tonnes 250 200 150 100 50 65/66 70/71 72/73 74/75
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 informationWorks great in the formulation. Looks great on the label.
A family of all-natural dough conditioners, processing aids, anti-caking agents, flavor carriers, flow aids, hydration aids, and binders of oil and water. Works great in the formulation. Looks great on
More informationACTION: Notification; declaratory order; extension of compliance date.
This document is scheduled to be published in the Federal Register on 05/21/2018 and available online at https://federalregister.gov/d/2018-10714, and on FDsys.gov DEPARTMENT OF HEALTH AND HUMAN SERVICES
More informationJuly 13, Dear Ms. Davis:
July 13, 2010 Carole Davis Co-Executive Secretary and Designated Federal Officer of the Dietary Guidelines Advisory Committee Center for Nutrition Policy and Promotion U.S. Department of Agriculture 3101
More informationSodium Reduction: Legal & Policy Options for State & Local Authorities
Sodium Reduction: Legal & Policy Options for State & Local Authorities Shari A. Dawkins, JD, MPH Public Health Law Center August 21, 2013 Visiting Attorney Fellow Overview Sodium Consumption as a public
More informationReflections on the 2010 Dietary Guidelines. Minnesota School Nutrition Association August 3, 2011
Reflections on the 2010 Dietary Guidelines Minnesota School Nutrition Association August 3, 2011 Karen Wilder, RD, MPH, LD Director, Scientific & Regulatory Affairs The Schwan Food Company Today s Agenda
More informationFooDS Food Demand Survey Issue 9: January 17, 2014
FooDS Food Demand Survey Issue 9: January 17, 2014 About the Survey FooDS tracks consumer preferences and sentiments on the safety, quality, and price of food at home and away from home with particular
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 informationFood and Nutrition Labeling Regulatory Trends. at the 84 Annual NIOP Convention Indian Wells, CA
Food and Nutrition Labeling Regulatory Trends at the 84 Annual NIOP Convention Indian Wells, CA ROBERT COLLETTE, INSTITUTE FOR SHORTENING & EDIBLE OILS J. G. Boswell Company Outline of Labeling Topics
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 informationCHARACTERISTICS 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
More informationThe UK journey to CSPO
The UK journey to CSPO Looking back 2008 first plantation certified The first 1000 tonnes arrived in the UK In the same week Slow progress 2009/2010 Businesses were talking CSPO supply building GreenPalm
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 informationMAJOR 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
More information