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Obesity is an independent and modifiable risk factor for more severe illness and death from COVID-19, say researchers from Queen Mary University of London.
The scientists demonstrated the use of Raman spectroscopy to quickly scan the levels of oleic acid in peanuts and to determine how resistant plants are to nematode pests.
The ingredient innovation company and its collaborators aim to close major gaps in taste, texture and appearance that are said to be critical to the creation of future plant-based foods.
The findings are from Cargill's FATitudes, an annual study constructed to learn more about consumers’ awareness, perceptions and behaviours around fats and oils found in packaged foods, and to help inform the future of food innovation.
The challenges of measuring heavy metals in cannabis and cannabis-infused products.
Dr Paul Baker from Bangor University, Wales, outlines the work he and the research team have been undertaking to develop protein extraction techniques using agricultural crop waste.
A new animal study has suggested that switching to a ketogenic diet – a high-fat, adequate-protein, low-carbohydrate diet – may help alleviate symptoms of asthma.
The researchers wanted to learn whether eating a small amount of coconut oil could improve metabolism, despite consumption of a Western-style diet in which 49 percent of daily calories come from fat.
As consumer priorities shift to a focus on health, the environment and diet, Innova Market Insights has suggested that the ice cream market is responding by focusing on delivering pleasurable products without guilt.
The Food Safety Authority of Ireland report found that some cereals and yoghurts contained extremely high levels of sugar, fat and saturated fat.
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
Colin Sankey of Madhava Ltd looks at the exploitation of the olive oil and honey industries and suggests how regulation could be improved to ensure high quality and purity.
When it comes to testing edible oils, most will rely on chromatography or wet chemical methods. Looking to improve productivity and reduce cost, Lesieur adopted a different approach; New Food’s Editor, Bethan Grylls finds out more.
Used for fast food frying, added to packaged foods, and fed to livestock, soybean oil is the most widely produced and consumed edible oil in the US, according to the US Department of Agriculture (USDA).
CAGE, a salt in its liquid state, has been found to reduce the absorption of fats from food with no discernible side effects in rats.
