In support of the WHO’s goal of eliminating industrially produced trans-fatty acids (iTFA) from the global food supply by 2023, members of the International F

The World Health Organization (WHO) has established the second edition of the global benchmarks for sodium levels in 70 food subcategories as part of WHO’s ef

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oil

Food systems around the world face a triple challenge: providing food security and nutrition for a growing global population; supporting livelihoods for those w

The significance of industrial processing for the nature of food and the state of human health - and in particular the techniques and ingredients developed by m