Fat in foods has a direct impact on taste perception by activating certain regions of the brain that control taste, aroma, and "reward," say researchers.
Olive pomace, the olive oil byproduct, has recently been used to synthesize powerful antioxidant molecules with a potential application in the treatment of Parkinson’s disease.
Hemp Oil Canada Inc. (HOCI) claims to be the first hemp food processing facility in the world to achieve Food Safety System Certification 22000 accreditation for its food safety and quality program.
A study by the Lipid Unit of the Barcelona Hospital Clinic suggests that high consumption of olive oil, along with other foods rich in antioxidant polyphenols, may improve cognitive function and prevent neurodegenerative diseases.
Lycored Ltd.’s unique tomato lycopene formulation is tailored specifically for use as natural colorant in surimi applications, enabling food manufacturers to use a natural, vegetarian colorant. Surimi is a highly popular food product in Asia and the U.S. and is available in many shapes, forms and textures—which are often identical to the meat of lobster, crab or other shellfish.