Medical and nutritional research on fats and oils, health effects, and cooking and consumption habits.
Kerala's Food Safety Department suspends 32 licences and destroys 568 litres of oil to enforce the 25% TPC limit on used cooking oil reuse.
IOC and 4E launch the 2026 Olive Knowledge Initiative to boost consumer awareness of olive oil health benefits and support grower livelihoods.
Explore the history of Malaysia's defense against U.S. anti-palm oil campaigns and how science and policy reshaped the global oils and fats market.
Dr Komal Chauhan explores the biochemistry of palm oil, debunking nutritional myths and highlighting its thermal stability and health benefits.
Southern Cross University researchers leverage precision fermentation to halve omega-3 production costs, providing a sustainable alternative to fish oil.
Pakistan's Ministry of Planning reports quality failures in 75% of refined palm oil and 48% of vanaspati ghee samples, prompting nationwide regulatory action.
Southern Cross University researchers aim to halve Omega-3 supplement costs using precision fermentation and agricultural by-products to improve global health.
Steak 'n Shake sees double-digit sales growth after replacing seed oils with beef tallow and 100% grass-fed beef, signaling a shift in consumer fat preferences.
Comprehensive analysis of the Arab olive oil sector, covering economic losses in Lebanon, production challenges in Palestine, and the nutritional benefits of EVOO.
A new study reveals that plant-based Ahiflower oil in lipid emulsions enhances neonatal brain metabolism and reduces inflammation compared to traditional fish oil.
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