EXPERT PANEL REVIEWS SCIENTIFIC INFORMATION ON SATURATED FATS
02/17/2010	SOURCE:	DOWNLOAD Press Release Consensus Statement
EXPERT PANEL REVIEWS SCIENTIFIC INFORMATION ON SATURATED FATS
Read more

Expert Panel Reviews Scientific Information on Saturated Fats
02/09/2010	SOURCE:
Test EG 123

Rethinking Dietary Saturated Fat
02/25/2009	SOURCE: Food Technology Magazine	DOWNLOAD Rethinking Dietary Saturated Fat
Contrary to popular opinion, the link between dietary fat and human disease is not conclusive, which could mean new opportunities for food formulators, especially in the area of low-carbohydrate products. Click on right to download full article.

Plantation leader (IOI) awarded RSPO certification
02/10/2009	SOURCE: IOI Corporation Berhad	DOWNLOAD Plantation leader (IOI) awarded RSPO certificate - Press Release IOI CORP (RSPO) Certificate
Putrajaya, 10th February 2009 – IOI Corporation Berhad (IOI) is pleased to announce that its Pamol Estates Grouping in Sabah was awarded the Roundtable on Sustainable Palm Oil (RSPO) Compliance Certification for its sustainable palm oil production in February 2009.

Better Trans-Free Baked Goods
01/09/2009	SOURCE: Food Product Design	DOWNLOAD Better Trans Free Baked Goods
Since the 2003 FDA mandate regarding labeling of trans fats, the food industry has made substantial strides in replacing partially hydrogenated oils. Still, work continues—particularly in some applications where trans fats provided easy solutions. Brian Strouts, head of research and technical services, AIB International, Manhattan, KS, believes bakers and shortening manufacturers are still learning how trans-fat-free shortenings work as replacements in different appli-cations.

The Heat is On
11/21/2008	SOURCE: Snack Food & Wholesale Bakery	DOWNLOAD The Heat is On
Baked goods producers swap hydrogenated oils with a variety of fats and oils chosen because of their functionality, price and convenience. ..."We (Loders Croklaan) have a solution for virtually everthing," says Gerald McNeill, Loders Croklaan's Director of Research and Development... Click on right to view or download full article.

A Brief Guide To Functional Shortenings
10/31/2008	SOURCE: Baking Management	DOWNLOAD A Brief Guide To Functional Shortenings
Shortenings, especially those made with partially hydrogenated oil, are receiving a bad rap in mainstream media. However, these functional fats provide an essential role in the texture and flavor of baked products. ..."the main saturated fat in palm oil is palmitic acid, which naturally crystallizes into a very small, stable form called beta prime. This small crystal 'is ideal for imparting a smooth texture to baked products and is effective in entrapping and stabilizing small air bubbles,' states Gerald McNeill, Ph.D., at Loders Croklaan..." Click on right to view or download full article.

Another Look at Saturated Fats
10/14/2008	SOURCE: Food Business News	DOWNLOAD Another Look at Saturated Fats
Proponents of stearic acid, palm oil point to cholesterol effects. Click on right to view or download full article.

Schwarzenegger Terminates Trans fat in California
07/25/2008	SOURCE: ABC News	DOWNLOAD Schwarzenegger Terminates Trans fat in California California Bars Resturant Use of Trans Fats Loders Croklaan North American Product Catalog ver 5
...While healthier restaurants are still sparse in southern L.A., healthier oils have become widespread. Companies including ...Loders Croklaan of Illinois offer up ...palm oil as healthful alternatives. “ Click on right to view full story.
Read more

California Bars Restaurant Use of Trans Fats
07/26/2008	SOURCE: New York Times	DOWNLOAD California Bars Resturant Use of Trans Fats Loders Croklaan North American Product Catalog ver 5 A Look at Palm Press Release
LOS ANGELES — California, a national trendsetter in all matters edible, became the first state to ban trans fats in restaurants when Gov. Arnold Schwarzenegger signed a bill Friday to phase out their use. Under the new law, trans fats, long linked to health problems, must be excised from restaurant products beginning in 2010, and from all retail baked goods by 2011. Packaged foods will be exempt. New York City adopted a similar ban in 2006 — it became fully effective on July 1 — and Philadelphia, Stamford, Conn., and Montgomery County, Md., have done so as well.

New Paradigm For Saturated Fats Press Release July 15 2008
07/15/2008	SOURCE: IFT	DOWNLOAD Press Release - New Paradigm for Saturated Fats
New Orleans, LA, July 15, 2008 – Nutrition experts who participated in a panel about saturated fats at the 2008 IFT Annual Meeting and Food Expo held in New Orleans from June 28th to July 1st at the Ernest N. Morial Convention Center provided an overview on how thinking about the inclusion of saturated fat in the diet has changed over time and that more recent nutrition research has demonstrated that saturated fats may have little or no effect on the risk of heart disease and in fact are a normal and important part of the human diet.

What if Bad Fat is Actually Good for You?
06/10/2008	SOURCE: Men's Health Magazine	DOWNLOAD What if Bad Fat is Actually Good for you?
For decades, Americans have been told that saturated fat clogs arteries and causes heart disease. But there's just one problem: No one's ever proved it. Click on the the right for the full story.

Loders Croklaan North America Receives Another Superior Score from American Institute of Baking Audit
06/20/2008	SOURCE: Loders Croklaan, North America	DOWNLOAD 2008 AIB Audit Report AIB release
CHANNAHON, IL, June 20, 2008, – Loders Croklaan, a leading and innovative producer of oils and fats, announced today that the company’s North American plant has earned yet another “superior” rating from the American Institute of Baking (AIB). With a rating classification of 915, this marks Loders Croklaan’s forth year in a row with a “superior” score by the American Institute of Baking. A superior rating is the highest one can achieve.
Read more

Simply Put: Make it Healthy
05/31/2008	SOURCE: May 2008 Baking and Snack	DOWNLOAD Simply Put: Make it Healthy
...“Palm oil is cost-neutral to soybean oil over the long term,” Dr. McNeill said. “It is naturally solid, which is a key functional requirement for many grain-based foods, and it is naturally stable, resulting in a long shelf life in products. These three characteristics of palm oil have provided a solution to every application requiring trans fat elimination.”

American Palm Oil Council Announces Malaysian Wildlife Conservation Fund to Bolster Malaysia's Sustainable Practices
05/19/2008	SOURCE:	DOWNLOAD American Palm Oil Council Announces Malaysian Wildlife Conservation Fund to Bolster Malaysia's Sustainable Practices
American Palm Oil Council Announces Malaysian Wildlife Conservation Fund to Bolster Malaysia's Sustainable Practices

The next generation of fats and oils allows consumers to indulge, if only in moderation, without regretting the decision later.
02/29/2008	SOURCE: Snack Food and WholeSale Bakery	DOWNLOAD Not Guilty - The Next Generation of fats and oils...
...companies such as Channahon, Ill.-based Loders Croklaan, North America, now produce a complete line of fats and oils that are trans fat-free, along with fats used as coatings for confections and as adhesives for seasonings. “No hydrogenation is used at all,” says Gerald McNeill, vice president of research and development, noting that the hange was not a small one....

Malaysian Palm Trees Are Fine and Green, Too
02/06/2008	SOURCE: Wall Street Journal	DOWNLOAD Malaysian Palm Trees Are Fine and Green too
Malaysia's palm-oil industry often gets lumped in with problems elsewhere. But contrary to the claim of your news article ("Making the Palm Oil 'Green,'" Jan. 18) that there has been "widespread deforestation" in Malaysia in recent years, Malaysia's years-long commitment to sustainability, minimizing carbon-dioxide emissions and adopting agricultural practices that conserve the rainforests and wildlife, has been a model for other countries. In fact, the major Malaysian producers of palm oil, in cooperation with the Malaysian government, have exhibited a strong commitment to zero-burning replanting techniques, protecting species such as orangutans, and the certification of palm oil from established, licensed plantations.

The Truth About Saturated Fat
01/07/2008	SOURCE: Mercola.com and MSNBC	DOWNLOAD The Truth About Saturated Fat
The first scientific indictment of saturated fat was made in 1953. Dr. Ancel Keys published an influential paper comparing fat intake and heart disease mortality in six countries: the United States, Canada, Australia, England, Italy, and Japan. The Americans ate the most fat and had the highest death rate from heart disease; the Japanese ate the least fat and had the fewest heart disease deaths. But while data from those six countries seemed to support the diet-heart hypothesis, statistics were actually available for 22 countries. When all 22 were analyzed, the apparent link disappeared. The death rate from heart disease in Finland was 24 times that of Mexico, although fat-consumption rates in the two nations were almost the same. This fascinating MSNBC article examines in depth why saturated fat has been unfairly demonized, and the truth about fats and heart health.

Balanced Fats - Formulating with healthier oils
11/30/2007	SOURCE: New Products Magazine	DOWNLOAD Balanced fats - Formulating with healthier oils
Ten years of new research is revealing that saturated fat may not be ‘artery clogging’ after all, and that it neither increases nor decreases risk of heart disease.
Read more

On the Other Hand Palm Oil Could Be OK
09/09/2007	SOURCE: Seattle Times	DOWNLOAD On the Other Hand Palm Oil Could Be OK
"...Some people also argue that saturated fats are the safest for cooking because they don't oxidize, or get damaged, as easily with heating. They raise the concern that when people eat high amounts of oxidized fats, these fats can get incorporated into the cholesterol floating around in our blood vessels. Although it is still being studied, oxidized fats may be even more irritating to blood-vessel walls than nonoxidized fat, and promote more plaque buildup. If oxidation is an issue, though, then unrefined palm oil may end up being a good choice for cooking because the natural antioxidants, including the carotenoids and vitamin E compounds, protect the oil from being damaged. Keep in mind though that refining the palm oil will remove that benefit. You can spot unrefined palm oil by its red color..."

HECO to buy only eco-friendly biodiesel
08/22/2007	SOURCE: Great Lakes Regional Pollution Prevention Roundtable and Honolulu Advertiser	DOWNLOAD HECO to buy only eco-friend biodiesel
Hawaiian Electric Co. will buy biodiesel only from farmed palm oil plantations that haven't been cut out of native forest, and which don't displace native peoples. The company announced yesterday that it has committed, as local environmental groups demanded, to fully meet the requirements of the most prominent international standard on the subject, that of the Roundtable on Sustainable Palm Oil (RSPO). Hawaiian Electric has also applied for membership at the Roundtable.

The Way To Eat
08/01/2007	SOURCE: Oprah Magazine	DOWNLOAD The Way to Eat
When possible, food makers are using unsaturated oils, such as corn, soybean and safflower -- and that's a good thing. But unsaturated fat is liquid at room temperature and spoils sooner than trans fat or saturated fat, so it has limited commercial use. Saturated tropical oils like palm offer the same qualities as trans fat, but palm contains heart-healthy monounsaturated fat. Experts can't say whether the oils are actually good for you, but they are confident that they're better than trans fat. What's more, tropical oils appear to be a better choice than a scientific creation that's replacing trans fat: interesterified fat. A recent study suggest it drives down good cholesterol and raises blood sugar more than trans fat. It's not yet in wide use, but check the ingredients for the fat or its alias, fully hydrogenated oil.
Read more

Loders Croklaan Introduces SanTrans™ Roll-Rite - Trans Free Lamination Shortenings
07/29/2007	SOURCE: Press Release	DOWNLOAD SansTrans Lamination Fat release Roll-Rite Lamination Fats Brochure
CHANNAHON, IL, July 29, 2007 – Loders Croklaan, proudly announces a new line of SansTrans™ Roll-Rite, trans-free, lamination shortenings that delivers great taste, texture and superior process-ability. The new product line offers several lamination versions for various baking usages for items including, puff pastries, pies, croissants and danishes.
Read more

Certified Sustainable Palm Oil Available By Yr-End
06/26/2007	SOURCE: Dowjones Newswires
KUALA LUMPUR (Dow Jones)--A heated war of words over the environment between the palm oil industry and conservationists may simmer down by the end of the year when a sustainability certification system for the edible oil, produced mainly in Indonesia and Malaysia, will be ready.
Read more

Chicagoland Based Fats and Oils Company Brings Unique Trans-Fat Free Baking and Frying Solutions to Metro New York
04/01/2007	SOURCE: Total Food Service	DOWNLOAD Chicagoland Based Fats and Oils Company Brings Unique Trans-Fat Solutions
For the vast majority of consumers, the palm tree is looked at as a resource for coconut based products. Much to the surprise of many Metro New York foodservice operators seeking solutions to the newly passed trans-fat free legislation, another kind of palm tree may very well hold the answer.

Palm Oil Solutions
03/03/2007	SOURCE: Food Product Design	DOWNLOAD A Look at Palm
It’s used in everything from cookies and cakes to pizza crust and margarine. No other oil has been found to give donuts their unique textural and flavor attributes. It is even incorporated into chewing gum. Palm oil has had a long history of usage in frying and baking all over the world. Yet despite its universal application, palm oil has probably had a more checkered past than any other tropical oil and probably more than any oil in general. For example, during the 1980s, as public awareness of the harmful effects of saturated fats grew, U.S. consumer resistance coalesced around a single group of edible oils, the tropical oils.
Read more

State lawmakers pursue trans fat ban
03/08/2007	SOURCE: Associated Press
SACRAMENTO - California would join the health crusade against artery-clogging trans fats under legislation approved Tuesday by a state Assembly committee. By a 9-4 vote, the Health Committee reported out a bill that would phase out the use of oils, margarine and shortening containing trans fats to prepare foods in restaurants, bakeries, delicatessens and other businesses classified as "food facilities" starting in 2009.
Read more

Palm Oil - The functional Favorite
03/07/2007	SOURCE: Food Processing.com	DOWNLOAD Transcending Trans Fats - Palm Oil the Functional Favorite
They need to set up quick when they come out of the fryer, and traditional non-PHO liquid frying oils leave them oily and soggy. Besides the disappointing texture and taste, this excess oil would also bleed into the packaging, making a mess of the cardboard used by most doughnut makers. On the other hand, if the doughnut sets up too quickly then the sugar coating won’t stick to it.
Read more

A Look at Palm Oil
03/05/2007	SOURCE: Food Product Design	DOWNLOAD A Look at Palm
Palm oil is used in everything from cookies and cakes to pizza crust and margarine. It excels at giving donuts their unique textural and flavor attributes. It is even incorporated into chewing gum. Palm oil has a long history of use in frying and baking all over the world. Yet, despite its universal application, palm oil has had a checkered past. Click on right for full story.

Everything old is new again...Palm oil as a trans fat alternative
03/01/2007	SOURCE: Restaurant News	DOWNLOAD Everything old is new again...palm oil as a trans fat alternative
Restauranteurs should go back to using palm oil, a naturally stable cooking oil that provides a great alternative to trans fat laden, partially hydrogenated oils. The price is reasonable , and it's as widely available as soy bean oil. It is heavy-duty frying oil that can be reused for a long time because it resists oxidation. Please cick on right for the full story.

Trans Fat Drives Nutrition Dialogue
03/01/2007	SOURCE: Oils and Fats International Magazine	DOWNLOAD Synovate No Trans Consumer Research Study Loders Croklaan North American Product Catalog ver IV
With 2007 just kicking off, trans fats has become a key driver of the nutrition dialogue in both the food manufacturing and restaurant industries. Consumers have engaged in the debate as well, as the bold move by New York City has thrust them into the spotlight as they weigh in with their patronage in this highly-competitive dining mecca. The result has been an unexpectedly fast ramp-up of the debate, with national scrutiny.
Read more

IOI and Loders Croklaan Part of the new RSPO Executive Board
12/15/2006	SOURCE: RSPO	DOWNLOAD IOI and Loders Croklaan part of the new RSPO Executive Board
At the 4th Roundtable for Sustainable Palm Oil a new executive board of 16 members was elected. IOI/Loders Croklaan submitted itself as a candidate for this important leadership group and was very successful. Don Grubba will serve in this role in his position as Global Sustainability Director for the coming two year term. The timing of this appointment is significant as the RSPO will be determining the auditing/verification program for sustainable palm as well as a credible and practical supply chain mechanism to bring the oil to market. These important decisions will be taken during the coming months.

New York City Board Adopts Trans Fat, Calorie Resolutions
12/05/2006	SOURCE: BakingBusiness.com	DOWNLOAD New York City Board adopts trans fat, calorie resolutions SansTrans Fry HD 50 Brochure SansTrans Donut Fy P Brochure
NEW YORK — The New York City Board of Health at a Dec. 5 meeting adopted an amended resolution to restrict the service of products containing artificial trans fat at all food service establishments. Another resolution adopted by the board requires some food service establishments to list calorie information on menu boards and menus.
Read more

How To Keep Your Snacks Healthy
12/01/2006	SOURCE: Media Release	DOWNLOAD How to Keep Your Snacks Healthy
Health experts are warning about the dangers of trans fat, a deadly hidden fat found in many of our favorite foods. Unlike other fats, trans fat also known as partially hydrogenated oils, has no nutritional benefit. Worse, it causes problems. Along with clogging arteries, trans fats raises bad cholesterol (LDL) and increases the risk of heart disease. Trans fats also lower the percentage of good cholesterol found in the body (HDL). The deadly fats are found in most processed foods including candy bars, fried foods, crackers, snack foods and commercial baked goods such as cookies, pies, cakes and breads
Read more

Loders Croklaan Introduces Reduced Saturate, No Trans Shortening
11/03/2006	SOURCE: Press Release	DOWNLOAD Press Release
CHANNAHON, IL, October 26, 2006 – Loders Croklaan, a leading and innovative producer of oils and fats, launches SansTrans™ RS39 T20, a reduced saturate, trans-free, nonhydrogenated all purpose shortening. SansTrans offers the same functionality as traditional bakery shortenings but with 30 percent less saturated fat than typical trans-free alternatives.