Olive Oil

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Olive-sourced hydroxytyrosol effective in biscuits: Study

By Lynda Searby

Olive oil phenol hydroxytyrosol has been shown to be highly bioavailable and to lower oxidised LDL (low density lipoprotein) levels when incorporated into biscuits, suggesting functional food applications could be on the horizon for this EFSA-backed polyphenol. 

Image: © iStockPhoto / Lecic

Weight management metabolite ingredient to debut backed by NDI filing

By Hank Schultz

Startup company NutriForward is bringing to market a new weight management supplement based on a novel ingredient. But in a sector widely known for putting the cart before the horse, this ingredient is different in that it has already completed a successful...

More than a myth: The science behind the Mediterranean diet

More than a myth: The science behind the Mediterranean diet

By Niamh Michail

The benefits of the Mediterranean diet have been firmly established – we all know that we should eatmore fresh fruit and vegetables, use olive oil, eat whole grains, nuts and pulses, a few dairy products and a little meat – but why do we know it?FoodNavigator...

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