Trans fats are out, antioxidant-rich palm oil is in

Trans fats are out, antioxidant-rich palm oil is in

After the food industry phased out its use of partially hydrogenated oils/trans fats, why weren’t the public’s favorite frozen pizzas and donuts on the chopping block? How did so many foods survive the transition without the public noticing a change in taste or...
The science behind Canada’s “buttergate”

The science behind Canada’s “buttergate”

Scientists, scholars, dairy industry and others have responded publicly to Canada’s “buttergate”:  anecdotal comments circulating on social media that the country’s butter had become firmer than usual at room temperature.  While some armchair social media detectives...