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14 September 2016 | By
Supplement of omega-3 and omega-6 fatty acids may improve reading skills of mainstream schoolchildren, according to a new study from Sahlgrenska Academy, at the University of Gothenburg, Sweden.
16 August 2016 | By Roy Manuell
New Zealand zoos today joined several Australian institutions in calling for increased transparency with respect to palm oil labelling on food products.
26 July 2016 | By Stephanie Anthony, Editor New Food
What does 'sustainable palm oil' entail and is producing this oil in a sustainable manner even possible? The IIASA say it is...
5 July 2016 | By Victoria White, Digital Content Producer
Purchases of taxed foods declined beyond pre-tax trends following Mexico's 2014 tax on nonessential, energy-dense foods, according to a survey-based study...
4 July 2016 | By Victoria White, Digital Content Producer
Their findings could potentially lead to genetic improvements of the species for production of olives and olive oil...
30 June 2016 | By Guillermo E. Napolitano, PhD, Expert Scientist, Nestlé Development Center
The last decade has witnessed an extraordinary surge in the development of beverage products containing healthier oils and nutritionally active lipid ingredients. There has been a significant shift from the use of relatively unhealthy, but chemically stable, fats rich in saturated and trans fatty acids (TFA), to healthy and chemically…
29 June 2016 | By Victoria White, Digital Content Producer
Phoenix Group has increased its footprint by 35% with the expansion of a third operating site to support its plans for future growth...
29 June 2016 | By Dr W. Jeffrey Hurst, (formerly) Principal Scientist, Hershey Company Technical Center
Here, Dr W. Jeffrey Hurst provides some initial perspective into a complex topic - lipid analysis...
20 June 2016 | By Victoria White, Digital Content Producer
A new study indicates that adults in most regions of the world have a low to very low status of omega-3 polyunsaturated fatty acids (PUFAs)...
20 June 2016 | By Puneet Mishra, Marie Curie Early Stage Researcher, Centre for Process Analytics and Control Technology (CPACT), University of Strathclyde / Lourdes Lleó García, Assistant Professor & Natalia Hernández-Sánchez, Assistant Professor & Margarita Ruiz-Altisent, Professor, all Universidad Politécnica de Madrid (UPM) / Teresa R. Cuadrado Domínguez, PhD student, Facultad de Agronomía y Veterinaria UASLP
Extra Virgin Olive Oil (EVOO), being an important source of antioxidants and healthy fats, is an economically important product of Mediterranean countries. Since EVOOs can only be produced during a limited period of time annually, in order to maintain its commercial availability throughout the year packaging materials such as glass,…
15 June 2016 | By Victoria White, Digital Content Producer
From 2017, DuPont's Grindsted plant will become virtually carbon dioxide neutral when the plant's large coal boiler is retrofitted to burn wood chips...
23 May 2016 | By Victoria White, Digital Content Producer
NOF are calling for a complete overhaul of dietary advice and public health messaging, saying current low-fat diet advice is based on 'flawed science'...
4 May 2016 | By Victoria White, Digital Content Producer
Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes...
3 May 2016 | By Victoria White, Digital Content Producer
Researchers at KU Leuven have shed light on how adding limonene could improve the texture in lower-fat versions of chocolate and its ability to melt...
15 April 2016 | By Victoria White, Digital Content Producer
As part of Mars' Health and Wellbeing Ambition, the company will add nutritional adding guidance on products that should only be consumed once per week...
