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13 November 2015 | By Victoria White
Mérieux NutriSciences’ 63-parameter state-of-the art method allows testers to identify if the bottled product is of extra virgin quality and, the company says, is next-to-impossible to be tricked...
28 October 2015 | By Geoff Talbot, The Fat Consultant
An emulsion is a fine dispersion of liquid droplets in another liquid continuous phase in which the droplets are immiscible or insoluble. In food terms, the two phases are generally oils and water. Food emulsions tend to take one of two forms – either oil in water (O/W), e.g. cream…
6 October 2015 | By Victoria White
The competition will fund up to £10 million in projects aimed at reducing sugar, salt and fat and increasing dietary fibre in food and drink...
5 October 2015 | By Victoria White
AAK Miyoshi JP will focus on products for the chocolate and confectionery, bakery, dairy and infant nutrition markets...
30 September 2015 | By Victoria White
CAP’s decision to carry out a public consultation responds, in part, to changes in children’s media habits and evolving advertising techniques...
25 September 2015 | By Victoria White
The acquisition reinforces AAK’s speciality oils and fats strategy and offers the company a strong foothold in India...
1 September 2015 | By Dr. Mehmood Khan, Vice Chairman and Chief Scientific Officer of Global R&D, PepsiCo
PepsiCo products are enjoyed by consumers one billion times a day in more than 200 countries and territories around the world. To satisfy the world’s appetite, we must constantly adapt, evolve and innovate. Our Global Research and Development (R&D) organisation is a catalyst for change, transforming our company and its…
27 July 2015 | By Victoria White
A diet high in soybean oil causes more obesity and diabetes than a diet high in fructose, according to scientists at the University of California, Riverside...
22 July 2015 | By Victoria White
Cargill has officially opened its newest investment in Alberta – a state-of-the-art canola (rapeseed) processing facility in Camrose...
30 June 2015 | By Dr Bogdan Dobraszczyk and John Cawkwell, Physical Sciences Group, RSSL
We discuss the microstructure and some rheological aspects of commercial mayonnaises, ranging from a traditional mayonnaise to lower fat content mayonnaises and finally a low cost supermarket own brand mayonnaise...
29 June 2015 | By Victoria White
Researchers have developed a new method using MALDI-MS that allows for the rapid authentication of edible oils and screening of gutter oils...
18 June 2015 | By Victoria White
Farmers in the Philippines have produced the world's first Rainforest Alliance certified copra - the dried coconut flesh needed to process coconut oil...
16 June 2015 | By Victoria White
Food manufacturers will have 3 years to remove partially hydrogenated oils, the primary source of trans fat in processed foods, from products sold in the US...
23 April 2015 | By Emma Woods, Technical Manager, Phoenix Speciality Oils
Ensuring consistency during the production of high quality, extra virgin cold pressed oils doesn’t begin at the pressing or filling lines – it starts years before that. The actual process of creating seed oils isn’t that complicated. Seeds get pressed, solids get removed and the remaining oil is then filtered…
5 February 2015 | By Ferrero
Ferrero Group reaches the goal of 100% certified segregated RSPO sustainable palm fruit oil and goes beyond...
