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Professor Masashi Kunitake, who led to research group, thinks the new method of testing could lead to an increase in value for some foods, and help dictate best practice when it comes to cultivation and production.
IRI analysis shows that £3 billion is at risk if Government ban on promotions of food and drink products high in sugar, salt and fat proceeds.
Despite this unmitigated success, the vast majority of countries that experience heart coronary disease due to trans fats have far failed to eliminate the ingredient.
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.
Inspired by new research, Professor Chris Elliott questions whether our lack of micronutrients should be another focal point for the National Food Strategy.
Presented by Dr Andy Grady, Market Manager for NDC Technologies, this webinar will discuss making critical measurements in the process, how imperative these measurements are, and what they can do for you and your product.
An independent lifetime evaluation of Rt-2560 GC Columns
Food scientist calls for FDA to establish reasonable standards for avocado oil as her study reveals shockingly high levels of mislabelling and adulteration.
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.