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... the australian food and grocery council (afgc) has applauded the decision by the federal government to oppose the food standards amendment (truth in labelling palm oil) bill 2011 ... yesterday, afgc chief executive kate carnell said the palm oil labelling bill would cost the australian food manufacturing industry a$150 million and “would not save any orang-utans” ... 3 per cent of the world’s palm oil and the majority of australian manufacturers have already committed to using palm oil certified by the roundtable on sustainable palm oil (rspo)

... the use of coriander oil in foods could prevent bacterial spoilage and food-borne illnesses, according to new research ... 6% coriander oil showed promising results in killing off or reducing the growth of bacteria strains, including escherichia coli, salmonella enterica, bacillus cereus and meticillin-resistant staphylococcus aureus (mrsa) ... “our results showed that coriander oil has an effective antimicrobial activity against all bacteria tested ... also, coriander oil exhibited bactericidal activity against almost all bacteria tested, with the exception of bacillus cereus and enterococcus faecalis,” said the researchers ... the researchers, led by dr fernanda domingues from the university of beira interior in portugal suggest that coriander oil could have important applications in the food industry ... this research encourages the design of new food additives containing coriander oil that would combat food-borne pathogens and prevent bacterial spoilage,” said domingues ... study details the research team assessed the antimicrobial action of coriander oil against gram-positive and gram-negative bacteria using flow cytometry to investigate the effects of the oil on bacterial membrane and cellular functions ... in addition to showing that coriander oil also has a powerful antibacterial effect, the study findings also provide an explanation for how it works, with the researchers reporting that the coriander oil damages the membrane surrounding bacterial cells

... ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream ... researchers from the university of guelph in canada report that so-called two-stream ice creams made from a mixture of fractionated palm kernel oil, high oleic sunflower oil and glycerol monooleate favoured the formation of “desirable ice cream” ... for ice cream, saturated fats may be substituted by unsaturated oils like high oleic sunflower oil, but this changes the structure of the ice cream, and “result in a product with less body, which is also perceived as less creamy” ... ” study details the guelph-based scientists prepared a range of ice creams with 10% fat content, using different levels of palm oil (saturated fat, ach food companies inc ... ), sunflower oil (unsaturated, nealanders international inc

... (2) palm-oil labelling inquiry in federal parliament the identification of palm oil on food labels is being considered in a federal parliamentary committee inquiry by the house of representatives ... the house economics committee has commenced its inquiry into the food standards amendment (truth in labelling – palm oil) bill 2011 that would, if passed, require makers or distributors of foods with palm oil as an ingredient, to specify the oil as ‘palm oil’

... emulsion science emulsions – a mix of two unblendable liquids like oil and water – are stabilised by the addition of emulsifiers such as protein ... emulsifiers work by stabilizing oil suspended in water, and this is achieved electrostatically

... ” “fish oil-based ingredients contain significant amounts of epa (eicosapentaenoic acid) and dha (docosahexaenoic acid) , and thus are suitable for formulating products that can carry a qualified health claim,” the report said

... pressure from anti-palm oil campaigners on australia’s distributors and retailers continues ... the campaigns concern how palm oil should be labelled as a food ingredient ... the house economics committee has commenced its inquiry into the food standards amendment (truth in labelling – palm oil) bill 2011 that would, if passed, require makers or distributors of foods with palm oil as an ingredient, to specify the oil as ‘palm oil’ ... currently, palm oil can be labelled as vegetable oil ... much palm oil production occurs in malaysia and indonesia ... green activists claim that palm oil plantations are replacing rainforests and destroying the wildlife habitat of the orang-utan ... others counter-argue that palm oil can be produced sustainably ... with the expansion of palm oil exports, greenpeace and the world wildlife foundation are also linking consumption of palm oil with global warming and to displacement of indigenous peoples ... key provisions of the legislation will require an amendment to the australia new zealand food standards code, to be written by food standards australia new zealand (fsanz), to require producers, manufacturers and distributors of food containing palm oil to list palm oil as an ingredient, regardless of the amount of palm oil involved; and for the australian consumer law to be amended so information of the palm oil content, or the use of palm oil in producing a product (not limited to food), is relevant to whether a person has engaged in misleading conduct ... joe lederman, a food law expert of the foodlegal firm says, “if manufacturers turned their back on palm oil altogether, the inclusion of more expensive oils would likely cause a backlash amongst price-sensitive consumers when the higher price of the more expensive oils translates into higher food prices

... bleaching clays are used by vegetable oil refiners, among others, to remove impurities and clarify oil ... the bleaching process involves mixing the clay adsorbent with the oil to remove unwanted colour bodies and other contaminants

... profits are up 10% at unilever the company was forced to revise its forecasts earlier in the year after cost hikes in crude oil and vegetable oil and other raw materials, with global media relations director trevor gorin observing the price increases it was forced to pass onto the consumer had been well accepted

... givaudan said that continued cost increases for key natural ingredients, including citrus and oil derivatives, reduced the profitability its flavour business, however growth in emerging markets and strong performance in beverages, dairy, sweet goods, and snacks, provided a basis for global growth