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"More than calories, consumers focus on salt and sugar." That's according to Mintel's report "Reducing salt & sugar: Perils and potential." According to statistics, reduced / low / no sugar … [Read More...]
The food industry knows silicon dioxide (EU) (SiO2) as a stable, tasteless, anti-caking white powder. In fact, it is a ‘dry’ topic – pun intended. However, silicon dioxide can be a great tool for … [Read More...]
In a recent article, I covered alpha linoleic acid, the omega-3 fatty acid found in plant sources. Here, I'll focus on two other omega-3 fatty acids, docosahexaenoic acid (DHA) and eicosapentaenoic … [Read More...]
This week, the New York Daily News reported a possible proposal by the European Union to outlaw the use of some European cheese names, like Parmesan, in the United States. The idea is causing an … [Read More...]