News
Dow introduces WELLENCE FR
13 May 2016Dow Food Solutions says it is helping to meet growing market demand by introducing a new product line called WELLENCE Fat Reduction (FR) from a new, state-of–the-art production line.
Dow Food Solutions says it is helping to meet growing market demand by introducing a new product line called WELLENCE Fat Reduction (FR) from a new, state-of–the-art production line. The growth is driven, the company says, by the U.S. Food and Drug Administration’s anticipated expansion of required calorie labelling for restaurants and retail food establishments, coupled with a general increase in health consciousness among consumers, driving an even greater need for manufacturers to reduce fat claims on their products.
The Midland-based site allows for greater production capacity of the now commercially-available WELLENCE FR, a patented technology to decrease the amount of fat and oil uptake in fried foods. With the food industry looking to meet the demands of more health-conscious consumers, the plant-based functional food ingredient facilitates fat reduction without a corresponding loss in the food’s sensory profile, according to Dow.“Investing in this enhanced production facility underscores our long-term commitment in bringing innovations like WELLENCE to the food market,” said Marc Van Gerwen, business director for Dow Pharma & Food Solutions. “Consumers are looking for healthier food options and we can help our customers meet this demand with a tailored option that’s easy to implement. The new technology can be incorporated into production and yield great results from bench top - to pilot plant - to full scale production runs.”When added to a batter or coating system, WELLENCE FR is said to be able to decrease fat (and associated calories) by 35 percent or more through reducing the oil uptake during frying. The process is claimed to have minimal impact on the sensory profile of foods so that the full-fat flavour and crisp texture are maintained.“WELLENCE FR can help food manufacturers position their products as more health- conscious and still give the consumer the flavour and texture that they associate with their favourite fried foods,” said Chris Spontelli, Marketing Manager for Dow Food Solutions.Related news
Tesco launches laser-etched avocados to reduce plastic packaging
3 Jul 2024
UK supermarket chain Tesco is trialing a new laser-etched avocado range as part of its measures to cut down on plastic packaging and enhance its environmental profile.
Read moreRethinking funding for food technology
28 Jun 2024
The landscape of foodtech investment is evolving. With the need for long-term investment perspectives, what are the most effective strategies driving the next wave in foodtech innovation?
Read moreConsumers dislike faba beans’ sensory profile
3 Jun 2024
Consumers display low acceptance of faba beans, with sensory properties such as bitterness a core concern, a study suggests. However, for product varieties such as cocoa-free chocolate, this attribute could prove to be a benefit.
Read moreCS3D approval raises hopes of better tackling child labour in the cocoa industry
31 May 2024
The EU has given the green light to the Corporate Sustainability Due Diligence Directive (CS3D), impacting the entire value chain, including the cocoa and chocolate industry.
Read moreEU proposes stricter limits for chemicals used in packaging
30 May 2024
Food and drink businesses may be required to lower their use of hazardous chemicals used in packaging, under proposed changes to the EU legislation on food contact materials.
Read moreLatest EIT Food Trust Report finds declining trust in the European food system
24 May 2024
European food innovation organisation EIT Food's latest consumer trust findings call for better consumer engagement to improve trust and access to information, processes, and decision-making.
Read moreHealth and environmental food trends boost umami presence
9 May 2024
Plant-based products, lower salt formulations, and snacking options resonate with manufacturers looking to enhance umami flavour profiles in their offerings.
Read moreThe rise of plant-based - and plastic-free - chewing gum
7 May 2024
Conventional chewing gum is typically made from a gum base that can contain plastic, paraffin, and synthetic resin. Enter the challenger brands making plant-based gum from chicle, the chewy sap of the Sapodilla tree. ‘Chew plants, not plastic,’ they sa...
Read moreShifting global consumer sentiment drives non-plastic packaging innovation
24 Apr 2024
Consumer attitudes towards packaging are rapidly changing around the world, causing brands to respond with increasing claims of ‘eco-friendly packaging’.
Read moreBalenti adds the benefits of baobab to functional nut butters
19 Apr 2024
French startup Balenti uses sustainably sourced, wild-harvested baobab fruit to make its healthy nut butters with functional benefits.
Read more