Identifying the geographical origin of palm oil is now quicker and more accurate thanks to a method developed by Spanish researchers, who claim it could help fight palm oil fraudulently labelled as certified sustainable.
The concept of flavour pairing matches up weird and wonderful combinations – pork liver and jasmine for instance – and there are ways for the food industry to cash in on this niche trend too.
Researchers from the Spanish Council for Scientific Research (CSIC) have proposed a new procedure for the detection of illegal colour additives in green olives.
The significance of lighting on shelf-life in photo-sensitive
drinks and food products should not be underestimated by processors
when considering how to store their products, says a new study.
