Canola Ink
July 30, 2010
In This Issue
CanolaInfo to Help Consumers "Face the Fats"
with AHA Sponsorship
Bunge’s Heart-Healthier Shortening
Cream of the Crop at IFT
Dow’s Trans-Free Ingredients
Boost Canola Oil Production
Canola Oil Remains Virtually Trans-Free
Post-Frying
Crabby About Unhealthy Restaurant
Dishes? Try These Crab Cakes
Canola "Pioneers" Seed
Quality Lab Expansion
Please
copy, reprint or transmit any portion of this e-newsletter. Contact Robert
Hunter at (204) 982-2126 or e-mail hunterr@canolacouncil.org
with questions or comments.
CanolaInfo to Help Consumers "Face the
Fats" with AHA Sponsorship
CanolaInfo
has teamed up with the American Heart Association (AHA) to promote healthy fats
in the diet by sponsoring the "reanimation" of AHA’s Better Fats
Sisters, "Mon" and "Poly," in a series of radio public
service announcements. A 60-second spot will air throughout the U.S. this
September prior to World Heart Day on Sept. 26 and again in February 2011
during American Heart Month. In addition, CanolaInfo and World Heart Day are
listed on AHA’s
web site and other promotional activities related to dietary fats will be
rolled out until July 2011, when the sponsorship ends.
Read Article
to the top
Bunge’s Heart-Healthier Shortening Cream of
the Crop at IFT
Bunge
North America’s PhytoBake Shortening, a canola oil-based, trans fat-free alternative
to traditional shortenings made with lard, butter or partially hydrogenated
oils, recently took home an IFT
Food Expo Innovation Award from the Institute of Food Technologists’
(IFT’s) 2010 Annual Meeting & Food Expo® in Chicago in July. Not only is
PhytoBake a heart-healthier shortening that maintains the signature texture of
baked goods, it contains phytosterols – hence, the product name – which may
help lower "bad" LDL cholesterol. IFT Innovation Awards are based on
the degree of innovation, technical advancement, benefits to food manufacturers
and consumers, and scientific merit.
Read Article
to the top
Dow’s Trans-Free Ingredients Boost
Canola Oil Production
There’s
another new trans-free
baking solution in town: Dow AgroSciences’ Omega-9 Shortening made from its Omega-9
Canola Oil. Announced at IFT’s 2010 Annual Meeting on July 19, this product
offers the same stability and mouthfeel as traditional shortenings with zero trans fat and less
saturated fat. It is one of three Omega-9 Ingredient Solutions for the
commercial food sector. To respond to the industry’s growing demand for
healthier ingredients, Dow has doubled production capacity of its high-oleic
canola oil to more than a billion pounds and plans to more than double again to
2.5 billion pounds by 2012.
Read Article
to the top
Canola Oil Remains Virtually Trans-Free
Post-Frying
A
Japanese study found that the regular process of frying food, if done using
conventional liquid instead of partially hydrogenated oils, does not increase trans fat consumption from
cooking oils. Researchers used regular canola oil to fry potato slices and
found that after 10 frying cycles, there was less than 0.1 gram trans fat per 100 grams of
chips. Consumers can have their chips and eat them, too.
Read Article
to the top
Crabby About Unhealthy Restaurant Dishes? Try
These Crab Cakes
Chef
and restaurateur David Burke, famous for high-end steakhouses in New York and
Chicago, is known for indulgent cuisine. But even he’s jumping on the
anti-obesity bandwagon, making crab cakes with canola oil instead of butter.
The new pretzel-crusted crab cake weighs in with only 6 grams of total fat and
1 gram of saturated fat.
Read Article
to the top
Canola "Pioneers" Seed Quality Lab
Expansion
Pioneer
Hi-Bred doubled the size of its seed quality lab in Raleigh, N.C., to
accommodate significant growth in its canola business. The accredited lab tests
for seed germination, purity, vigor and other attributes in corn, soybeans,
canola, wheat, sunflowers and sorghum for the North American market.
Read Article