Oils & Fats International Backgrounders

Although dairy contains saturated fats, recent evidence shows dairy foods may have benefits for heart health. Erica Hocking, Lydia Cooper and Anne Mullen from The Dairy Council and Dr Adam Lock, Michigan State University detail the nutrient composition of dairy and its relationship to cardiometabolic health

Fried food is popular in nearly all cultures across the world due to its quick cooking speed and the taste of the final product. Although it appears simple, deep fat frying is a complex process and many factors need to be taken into account to protect flavour and ensure health concerns are addressed as far as possible

The food industry is interested in incorporating bioactive ingredients in their products. These ingredients need to be protected from degradation and undesirable interactions with food components, and cannot usually be added directly to food without compromising food quality. Nano- and micro-encapsulation offer solutions to these problems

The essential oils market is expected to experience a major upturn due to demand from new applications. OFI examines what essential oils are and what are their most common sources

The discovery of the genetically modified ‘Triffid’ gene in flaxseed exported from Canada to the EU could have devastated the Canadian flaxseed industry. Since 2009, farmers have struggled to regain profits and reputation as organic growers. As a result of rigourous testing and inspection, the Triffid gene has been virtually eliminated. Along with increased yields, this suggests a positive outlook for the future

In a bid to secure renewable sources of energy, scientists are investigating ever stranger biofuel feedstocks. Fungus, human fat, rabbit corpses – these are just some of the ideas of recent years. OFI looks at the viability and commercialisation of these unexpected feedstocks