The action of trans-fatty acids may be more damaging to cells than previously thought, as a study reveals the mechanism by which cell death occurs faster, leading to atherosclerosis, heart attacks and strokes.
Scientists have developed a cheaper way to make high quality, natural emulsifiers and other valuable additives using the waste product from olive oil production.
3M Food Safety has upgraded its Hygiene Monitoring System to improve identification of cleanliness and sanitation programs for the food and beverage industry.
An ingredient billed as an alternative to synthetic phosphates for fish preservation targets anti-rancidity and promises yield increase along with antimicrobial stability in prepared fish and fish products.
Excessive intake of aspartame may inhibit the ability of enzymes in
the brain to function normally, suggests a new review that could
fan the flames of controversy over the sweetener.
