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Lorraine Crowley and Ronan Gormley of University College, Dublin, Ireland, report the outcomes of tests on the omega-3 polyunsaturated fatty acid (PUFA) content of raw farmed salmon samples purchased in retail outlets over a six-month period, with emphasis on eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids.
This issue includes notes on everything from moisture in bakery to audit compliance through good cleaning-tool selection, pesticide residue on cannabis and spinach and heavy metal contamination in hot sauce and chilli powder.
Mineral oil (MO) residues in food raised public concern due to some elevated concentrations up to several thousand milligrams per kilogram food...
25 May 2018 | By Agilent Technologies
Refining raw food oil is essential to ensure safety and palatability. Unfortunately, it can be the origin of MCPD and glycidyl fatty esters, which can have harmful carcinogenic and mutagenic effects. The European Food Safety Authority (EFSA) indicates a risk associated with free 3-MCPD and Glycidol being available in the…
Iceland has said that its pledge will reduce the demand for palm oil by more than 500 tonnes per year.
Changes in the biology of the brain can lead to depressive, anxious and compulsive behaviours in those whose diets are rich in saturated fat and sugar.
After a knife edge vote, a push to have phosphates in kebab meats banned has failed.
The scourge of sewage workers the world over, a fatbergs are caused by, among other factors, fats, oils and greases poured down drains.
The Food and Agriculture Organisation (FOA) of the United Nations has released its figures for September's world food prices today.
The world's biggest plant oil industry has become infamous for devastating habitats. Now a charity has created a logo to help consumers cut ties with the palm oil market.
Learn why food manufacturers are switching from direct Steam Injection to Steam Infusion...
The coconut is in the midst of a renaissance with research showing millennials have developed a firm fancy for the fruit.
Consumers are becoming more health conscious when it comes to oils and fats, perhaps due to increased awareness from conferences, research and media outlets focusing on the impact of fats and oils. The result is that the edible oil industry, specifically refineries, is having to join the discussion and even…
In this in-depth focus: Improving edible oils; Adapting to customer demand for safe, natural food colouring; What you need to know about MOSH and MOAH.
In this issue: The impact of Brexit on the UK food and beverage industry, emerging organisms and when to start testing, lifelong food nutrition, UK country profile and much more...
