This webcast was sponsored by CanolaInfo.
Dramatic changes in consumer preference alongside demands from policy-makers have affected the edible oil industry. Made from crushed canola seeds and low in saturated fat, canola oil is a top choice for functionality, sustainability and heart-health. From salad dressings to prepared dishes, canola oil’s neutral flavor, high smoke point and light texture make it a great match for new product innovation and food service while providing well-demonstrated health benefits. High-oleic canola oils are among the major healthful oils replacing PHOs in both the food processing and food services industries, delivering increased oxidative stability and preferred sensory profiles for applications such as frying.
Check out the interactive discussion on how a consistent supply of canola oil can help make it a healthier and more sustainable industry.
Speakers:
David JA Jenkins, MD, PhD
Professor, Depts. of Medicine and Nutritional Sciences, University of Toronto
Staff physician, Division of Endocrinology and Metabolism
Director, Clinical Nutrition and Risk Factor Modification Center
Scientist, Li Ka Shing Knowledge Institute, St. Michael’s Hospital
Curtis Rempel, PhD, MBA
Vice President, Crop Production and Innovation
Canola Council of Canada
Roger A. Clemens, PhD CNS, FIFT, FASN, FACN, FIAFST
Professor of Pharmacology and Pharmaceutical Sciences
Assistant Professor of Regulatory and Quality Sciences
USC International Center for Regulatory Science
Taylor C. Wallace, PhD, CFS, FACN (moderator)
Length: 59 minutes
Contact Hours: 1.00
Date recorded: March 22, 2018
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
This webcast was sponsored by CanolaInfo.
Dramatic changes in consumer preference alongside demands from policy-makers have affected the edible oil industry. Made from crushed canola seeds and low in saturated fat, canola oil is a top choice for functionality, sustainability and heart-health. From salad dressings to prepared dishes, canola oil’s neutral flavor, high smoke point and light texture make it a great match for new product innovation and food service while providing well-demonstrated health benefits. High-oleic canola oils are among the major healthful oils replacing PHOs in both the food processing and food services industries, delivering increased oxidative stability and preferred sensory profiles for applications such as frying.
Check out the interactive discussion on how a consistent supply of canola oil can help make it a healthier and more sustainable industry.
Speakers:
David JA Jenkins, MD, PhD
Professor, Depts. of Medicine and Nutritional Sciences, University of Toronto
Staff physician, Division of Endocrinology and Metabolism
Director, Clinical Nutrition and Risk Factor Modification Center
Scientist, Li Ka Shing Knowledge Institute, St. Michael’s Hospital
Curtis Rempel, PhD, MBA
Vice President, Crop Production and Innovation
Canola Council of Canada
Roger A. Clemens, PhD CNS, FIFT, FASN, FACN, FIAFST
Professor of Pharmacology and Pharmaceutical Sciences
Assistant Professor of Regulatory and Quality Sciences
USC International Center for Regulatory Science
Taylor C. Wallace, PhD, CFS, FACN (moderator)
Length: 59 minutes
Contact Hours: 1.00
Date recorded: March 22, 2018
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
