A New Paradigm of Saturated Fats
07/01/2008	SOURCE: 2008 IFT Annual Meeting and Food Expo	DOWNLOAD Gary Taubes Profile Eric Westman Profile David Klurfeld Profile
A this years IFT Annual Meeting and Food Expo in New Orleans, an important panel discussion entitled A New Paradigm of Saturated Fats was held. This all important subject and its implications on nutrition included widely respected key influencers: • Gary Taubes, Author of Good Calories, Bad Calories • Dr. Eric Westman - Duke University • David M Klurfeld - USDA The panelists reviewed and discussed recent and earlier dietary fat research and concluded that our current thinking on saturated fats needs to be modified. In the coming weeks, their presentations will be available on croklaan.com.

Recent Developments in Saturated Fat Nutrition
04/07/2008	SOURCE: Dr. Gerald McNeill	DOWNLOAD Press Release - New Paradigm for Saturated Fats SUMMARY - Recent Developments in Saturated Fat Nutrition Recent Developments in Saturated Fat Nutrition
Foods that are higher in fat but maintain a low content of refined sugar are now a healthy option. But before 2006, such a recommendation would have had serious unintended consequences. Processed foods contained high levels of trans fat, a synthetic substance with many negative effects on human health. The use of partially hydrogenated vegetable oils was promoted as a healthy alternative to saturated fats, long condemned as “artery clogging” and one of the worst food components you could eat. The last 15 years of nutrition research has revealed that saturated fats actually have little or no effect on risk of heart disease, and are a normal part of the human diet.
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Loders Croklaan Articles and Lectures Booklet
10/26/2007	SOURCE: Various Venues	DOWNLOAD Loders Croklaan Articles and Lectures Booklet
At Loders Croklaan, we continuously strive to be at the forefront of technical developments and innovations in the field of oils and fats. This involves developing innovative products, improving processes, researching new areas, deepening knowledge and increasing expertise – all in order to create added value for our customers.

In Search of the Holy Grail - The perfect Oil - Perfect Health
09/14/2007	SOURCE: 5th Annual Global Oils and Fats Business Forum	DOWNLOAD In search of the Holy Grail - The perfect Oil - Perfect Health
Dr. William Archer, Managing Director for Burson-Marsteller presents the complexity surround fatty acids and health. How do we manage our health? What is the media to do with all the information? Dr Archer presents these issues in a clear and concise manner.

Palm Oil - A Versatile Ingredient Solution to Challenging Bakery Applications
09/13/2007	SOURCE: 5th Annual Global Oils and Fats Business Forum	DOWNLOAD Palm Oil - A Versatile Ingredient Solution to Challenging Bakery Applications
Palm oil has a rich and versatile usage in bakery applications. Harold Kazier, Technology and Technical Support Manager of Loders Croklaan, North America provides his many years of experience with baked goods using palm oil as an ingredient in challenging bakery applications.

Healthier alternatives to trans in bakery products
01/18/2007	SOURCE: ‘Baking for a Healthier Diet: Developing Products for Optimal Nutrition’ Conference	DOWNLOAD Healthier alternatives to trans in bakery products - CCFRA lecture
As bakers are increasingly looking for trans-free alternatives to hydrogenated vegetable oils in shortenings, the SansTrans™ range of products from Loders Croklaan is providing the solution. This lecture looks at the science behind such a choice.

Fraction and use of CBE Component Fats
11/15/2005	SOURCE: Society of Chemical Industry ‘Fractionation’ Conference -Ghent, Belgium	DOWNLOAD Fractionation and Use of CBE component fats
The 2003 EU chocolate regulations permit the use of only six basic oils in cocoa butter equivalents. Fractionation, however, can be used to expand these six oils into a wide range of different components. This article explains how.

Moisture Permeability of Wax-containing Films
09/15/2005	SOURCE: ISF - Prague	DOWNLOAD Moisture Permeability of Wax-containing Films
In today’s multi-textural, multi-component food products, moisture migration is an ever-present problem. Lipid-based barriers based on triglycerides are commonly used to reduce the problem. Including a wax component can sometimes give even better results.

Reduction and Replacement of Fats
03/15/2005	SOURCE: Society Of Food Hygiene Technology Conference on Nutrition advice - London, UK	DOWNLOAD Reduction and Replacement of Fats
As obesity levels increase in the Western world we need to look at the quantity and type of fat we consume and develop products that are both ‘healthy’ and ‘good-to-eat’.

Changes in Viscosity during Tempering of Milk Chocolate and Supercoatings
02/25/2005	SOURCE: Intradfood 2005 - Valencia, Spain	DOWNLOAD Changes in Viscosity during Tempering of Milk Chocolate
Viscosity of chocolate at temper is important in terms of getting good coverage of moulded and enrobed products. As supercoatings (coatings rich in CBEs) become more widely used as alternatives to hydrogenated coatings this aspect is of importance in these products also.

The Effects of the Chocolate Fat Phase on Tempering
03/29/2004	SOURCE: Total Packaging & Processing Exhibition - Birmingham, UK	DOWNLOAD The Effects of the Chocolate Fat Phase on Tempering
Tempering is arguably the most important step in obtaining good quality chocolate. The fat phase has an enormous influence on ease, conditions and quality of temper. The effects that changes to the fat phase can have are discussed in this lecture.