Olam food ingredients (ofi) is partnering with AI-phytonutrient pioneers Brightseed and its Forager platform to explore and identify novel bioactives in black pepper and garlic.
Eating garlic can lead to a garlic smell and the presence of garlic-derived compounds in breast milk, but transmission is more complex than previously thought, according to a new study.
By exploiting plant by-products for precursors to in-demand flavors, Natural Taste Consulting’s (NTC) has come up with natural, sustainable, and highly cost-effective options for a variety of foods – but how are they doing this?
The use of a beta-cyclodextrin to form an inclusion complex with garlic oil may boost its stability, making it easier to include in food formulations, according to research.
High intake of garlic and onions was associated with significantly
reduced risks of a wide-range of cancers, according to a large
epidemiological study from Italy.
The familiar pungency of the common food ingredient garlic used
extensively by food makers comes down to one particular compound
and its ability to activate specific protein thermoreceptors in the
mouth, say researchers.