From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
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Fats & oils
The new findings may provide clearer guidance about the hyper-palatable food you put on your plate.
More than 300 adolescents have had their ability to pay attention analysed in relation to two polyunsaturated fatty acids in a new Barcelona-based study – and the results are interesting.
Why does dipping chopsticks in oil tell cooks the temperature of oil in a pan? A team of international researcher set out on a mission to find out.
Application note: Estimation of beta-sitosterol in milk fat (Ghee) by Agilent 8890 GC and 5977B MS
Further restrictions on UK shoppers are in place after Tesco was reported to be the third supermarket to limit sales of cooking oil.
The England and Wales Cricket Board has apologised for what it has called an “internal error” that resulted in an advertising email for HFSS snacks being sent to under 16s.
Scientists have produced oils from microalgae that could be a sustainable replacement for palm oil in food production.
With plant-based alternatives showing no sign of slowing down in terms of growth, New Food asks why one nut seems to be dominating as a key ingredient.
A new study has suggested that replacing margarine and other fats with olive oil could reduce the risk of cardiovascular disease, though other scientists say more research is needed to prove this.
Global ingredients manufacturer Cargill has committed to removing iFTAs to comply with a World Health Organization initiative to reduce the amount of iFTAs in the global food supply chain.