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Consumers often stigmatise lipids as unhealthy, but one should not forget that some lipid consumption is essential to sustain a healthy life.

Your mother was right: It’s important to chew your food thoroughly before swallowing it.  Chewing is the first ...

Marrying the increased appeal of clean label with the continued desire for visually attractive products, three experts discuss the rise of natural colouring foods. It is often said that we eat with our eyes, making colour one of the most important factors for judging the quality of a food product. Colouring food dates back centuries; a technique used by our ancestors to make morsels more appealing and enhance its perceived quality. For example, the characteristic yellow hue of rice was obtained by adding saffron. By the end of the 19th century, in the USA and Europe, the use of colour add...