Shimadzu explain how it can provide a fully automated testing solution for the determination of mineral oils in food and food packaging.
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Fats & oils
Why the sudden discourse about macadamias? Colleagues from the World Macadamia Organisation (WMO) explain why the time is ripe for consuming more of these prized fruits.
Claudia Lordao, Group Marketing Manager for Marquis Macadamias discusses emerging trends in the macadamia industry and why global demand for macadamia products is growing.
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.
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.