Microwaving and grilling are the best approaches to preserve mushrooms’ nutritional profile, a study reveals, trumping methods like boiling and deep-frying.
Vegetables that are deep-fried in extra virgin olive oil contain more healthy phenols and antioxidants than raw or boiled vegetables - important properties that reduce the risk of cancer and type 2 diabetes, Spanish researches have found.
Vitiva is aiming at a new market for its rosemary-derived anti-oxidants, after test have shown positive results for the reduction of acrylamide in fried foods.
Chefs have long had a role to play in the food industry's
development of new products, but ingredients companies are placing
greater emphasis on how their sensory skills can be used to prepare
foods that are more appealing to...
A new technology that can double the soy content of baked goods and
snacks without reducing their consistency is being brought to
market by healthcare firm BTG.