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OFI Magazine Backgrounders

This new section features a selection of articles we have published in the past few years. The articles provide useful background information, particularly on feedstocks, and we will be adding to it regularly


Please choose how you would like Backgrounders to be listed.


Cocoa

Cocoa

Posted September 01, 2010 from issue dated September 2010

Increased demand for sustainably produced cocoa has led to new projects in Africa and Latin America to encourage an environmental, economic and responsible approach to production to ensure a steady, long-term supply

Download PDF: Cocoa

Coconut oil

Coconut oil

Posted January 01, 2015 from issue dated January 2015

Production of coconut oil is on the rise in the lauric oil powerhouses of Southeast Asia, as its purported health benefits have attracted global interest. OFI looks at the numerous uses of coconut and its oil and the worldwide market

Download PDF: Coconut oil

Cottonseed

Cottonseed

Posted October 31, 2013 from issue dated October/November 2013

Producing fibre, food and feed, cottonseed is a versatile crop and demand for its oil has boomed since New York banned trans fats from restaurants in 2006. OFI looks at its strengths and weaknesses in a health-conscious world

Download PDF: Cottonseed

Dairy fats

Dairy fats

Posted May 02, 2016 from issue dated May 2016

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

Download PDF: Dairy fats

Deep fat frying

Deep fat frying

Posted June 01, 2015 from issue dated June 2015

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

Download PDF: Deep fat frying

Encapsulation

Encapsulation

Posted March 01, 2013 from issue dated March 2013

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

Download PDF: Encapsulation