For those of us who work in R&D&I in food, the international reference events in the food sector, such as Alimentaria and Hostelco are very interesting. With 4.500 exhibitors from 70 countriesRead More…
Food is a trending topic. It is known that a good diet is that which nutrients and food are properly combined, which allows a good state of health. However, disorders in theRead More…
In recent years the definition of the human microbiome has been postulated as an essential tool for medicine, pharmacy, nutrition and other disciplines in order to understand the role of microorganisms presentRead More…
The term “malnutrition” refers to a state in which a deficiency, excess or imbalance of energy, proteins and other nutrients. According to the Food and Agriculture Organization of the United Nations (FAO)Read More…
Artificial soils, also called tecnosoils, technosols or technosoil are, as the name implies, artificial soils made from mixtures of different non-hazardous waste and by-products. These technosoils are usually complemented with other rawRead More…
The quality control of the products we consume daily is carried out by means of reference methods that present great limitations as to the necessity of sampling (which may or may notRead More…
There´s no doubt that cereal grain are the main source of the diet of consumers around the world. In fact, global cereal production in 2016 was 2,6 million tonnes (FAO data) andRead More…
We start the new year fulfilling the promise of writing a second part of the post “Without sugar, please” of possible alternatives to elaborate food without sucrose or “table sugar”, the mostRead More…
During these dates we usually toast at Christmas celebrations. The idea is to toast with a frothy drink, although sometimes we don´t know how to differentiate well one from the other, becauseRead More…
Bad news for those people who love sweet food. In the Guideline: sugars intake for adults and children (2015), WHO recommends a reduced intake of free sugars to below 5% of totalRead More…
