Consumption of black garlic may improve endothelial function and lipid profile in subjects with high cholesterol resulting in lower cardiovascular risks, according to a recent study.
Two Italian entrepreneurial farmers have launched KissinGarlic a mildly flavoured garlic that is easily digested and doesn't cause bad breath. But by cultivating a plant variety that was on the cusp of being lost, they're also on a mission to...
By exploiting plant by-products for precursors to in-demand flavors, Natural Taste Consulting’s (NTC) has come up with natural, sustainable, and highly cost-effective options for a variety of foods – but how are they doing this?
Kalsec has refined its methods for detecting adulteration of essential oils in preparation for a coming rise in cases, particularly in the area of garlic- and onion derived oils.
The use of a beta-cyclodextrin to form an inclusion complex with garlic oil may boost its stability, making it easier to include in food formulations, according to research.
The UK-based global supplier of poultry, red meat and food ingredients, Rectory Foods has launched a new range of premium frozen and dehydrated garlic together with what it describes as an “innovative,” sterilised pouch pack garlic product.
High intake of garlic and onions was associated with significantly
reduced risks of a wide-range of cancers, according to a large
epidemiological study from Italy.
The familiar pungency of the common food ingredient garlic used
extensively by food makers comes down to one particular compound
and its ability to activate specific protein thermoreceptors in the
mouth, say researchers.
Scientists are one step closer to understanding the health benefits
of onions with a new study in Australia revealing the lipid
modulating and immunostimulatory properties of the raw brown
version.
