Tag Archives: DHA

Oils and Fats News September 2009

Oils & Fats News September 24, 2009 admin Leave a comment

New Treasurer The group has a new treasurer following the resignation of Shane Lal. She is Dr. Sally Xiong, a postdoctoral research fellow at Auckland University. Sally’s research interests lie in natural products structure and biochemical efficacy in humans. Palm Oil Issues Both the Auckland Zoo and an Australian Zoo took steps in recent months to ban products with palm oil which included Cadbury’s chocolate containing vegetable fat (presumed to be palm oil). However on the 17th August 2009 it was reported that Cadbury had…

Oils and Fats News February/March 2009

Oils & Fats News February 13, 2009 admin Leave a comment

Olive oil in NZ reviewed by Consumer magazine (Synopsis of their article) You can pay top dollar for extra-virgin olive oil. But the best indicator of a good oil is freshness – the top oils in Consumer’s tasting were pressed this year. Extra-virgin olive oil is produced without heat or chemicals. The International Olive Council (IOC) says that extra-virgin oil must meet certain analytical criteria and be free of defects when the oil is tasted by a sensory panel trained to IOC standards. We were…

Oils and Fats News October 2008

Oils & Fats News October 13, 2008 admin Leave a comment

TACKLING FATTY FOODS WINS SCIENTIST A VICTORIA FELLOWSHIP Honour for Dr Amy Richards- an Invited Speaker at the Functional Foods Conference-we wish her our congratulations Dr Amy Richards is tackling one of the big challenges for the food industry – working out how to replace bad fats with good fats to develop healthier food products. And with Australia surpassing all other countries with respect to obesity levels, Dr Richards’ research into fats and oils has never been so important. The CSIRO postdoctoral fellow based at…

Oils and Fats News February/March 2008

Oils & Fats News February 14, 2008 admin Leave a comment

The inventor of the omega-3 development (Adapted from Nutraingredients newsletter) – It all started with a trip to Greenland in 1970. Three Danes, a couple of dogsleds, and several years of study later and the omega-3 phenomenon was born. Since then, awareness and understanding of marine omega-3 has sky-rocketed. Dr. Dyerberg holds a unique place in nutritional research. As a young doctor, curious about the Inuit’s high fat diet and low incidence of heart disease – and attracted by the opportunity to dog sled over…

Oils & Fats News May 2005

Oils & Fats News May 14, 2005 admin Leave a comment

{{unknown}}AGM and plans for 2005/2006 There were few changes to the committee at the AGM with David Illingworth resigning and Helen Tervit joining. Dr. Rufus Turner of Crop and Food research gave a short talk on oxidised fats in the diet and why we should all go for pristine oils in dark glass or tin. Plans are afoot for a book on lipids in Australasia so long as we can get author support. The website continues to be updated and we recently placed the proceedings…

Oils & Fats News July 2004

Oils & Fats News July 14, 2004 admin Leave a comment

Seminar in November (culinary oils) at Hort research Details are being finalized for this interesting seminar in November see details below and registration information. We believe the seminar will be of vital interest to the producers, exporters and users of these modern, boutique and culinary oils. The markets for olive, avocado, flaxseed, pumpkinseed and others is expanding as the world looks to healthier and tastier alternatives to the bulk commodity oils. Update on Omega 3 More and more literature is emerging about the health effects…

Oil & Fat News April 2004

Oils & Fats News April 15, 2004 admin Leave a comment

The South Beach Diet Fats and oils have been the villain in terms of poor dietary practice for over 30 years. Now a new look by a cardiologist, Dr Agatston, proposes a pragmatic, logical and common-sense approach to losing weight on a sensible dietary regime. The new villain on the block is dietary carbohydrate. Not just sucrose but fructose, glucose and simple starches. These compounds have a profound effect on insulin production which stimulates appetite and encourages one to consume more sugar. The book is…

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The Oils & Fats Specialist Group of the New Zealand Institute of Chemistry