IMACE’s latest brochure presents the reformulation achievements of the margarine sector

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Embracing scientific evidence, innovation and public health policies, margarines and vegetable fat spreads have been accompanying consumers towards an optimal, balanced fat intake. Margarines and vegetable fat spreads’ compositions have evolved over time to become the products we know today. Nowadays, compared to prior recipes, retail margarines and vegetable fat spreads have less than 2% TFA (on fat basis), have …

Recipe of the month: carrot and courgette soup

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In winter time, we feel sometimes more stressed and tired due to the lack of light and the cold weather. The body needs more vitamins and essential fatty acids to keep going. This is why soups are the perfect winter dish! They combine the vitamins present in vegetables with a hint of liquid margarine to cover your needs in good …

FAO publishes its Experts’ Report on Fatty Acids

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The FAO (Food and Agriculture Organization of the United Nations) and WHO (World Health Organization) had convened a meeting of experts in November 2008, to review the major developments in the field of fats and fatty acids in human nutrition to update their 1994 report.The outcome of these experts’ meeting was published in a new report in February 2011. The …

A Task Force for sustainable palm oil in the Netherlands

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In November 2010, representatives from different food sectoral associations formed the Task Force for Sustainable Palm Oil with an ambitious goal in mind: “By the end of 2015 all palm oil destined to the Dutch market has to be sustainable”. You can read the manifesto of the TaskForce as well as the list of participants here.