Blog: A different slant on trans fats
Catherine Sleep | 25 October 2004
Some interesting input from a food expert regarding industry moves to reduce trans fats, which I wrote about in last week’s newsletter. Thought you might find it interesting:
This trans fat thing is shaping up to be an unfortunate tradeoff. Newly formulated "trans fat-free" oils (oils never had trans fat, but that's another gripe) are much lower in the beneficial omega-3 fatty acid, linolenic acid, something we already get too little of (compared with the over-abundant omega-6, linoleic acid). If this is how products are to become "healthier" (because these re-engineered oils don't require hydrogenation to provide the desired texture and shelf-stability properties in baked goods), then I think some disclosure is in order on the part of industry (or at least the food media).
Nutrition Director, Palate Works
To follow on from our earlier notice and after some hard work from our technical team, just-food is back live after today's power outage....
Much of the UK has felt the impact of Storm Doris today - and just-food's head office has been no exception....
A year after union officials alleged Fyffes abused workers on plantations in Central America - and called on the produce giant to be kicked out of the Ethical Trading Initiative forum - the company is...
Much of the chatter about where 3G Capital could look next has centred on packaged food - but might the private-equity fund be about to extend its foodservice empire?...
- US food next wave on display at Winter Fancy Food
- How General Mills plans to grow - CAGNY
- Comment: Meal kits in US - don't believe the hype
- Does Kraft Heinz want to swallow Unilever whole?
- Wessanen eyes growth in "resurgent" organic market
- Unilever launches operational review
- Kerry operating earnings strengthen on slow sales
- Glanbia focuses on nutrition with Irish dairy spin
- Kerry's Scanlon to replace McCarthy as CEO
- Mondelez launches savoury snacks brand Vea