Food science

Mastic’s unique flavor and health benefits have been recognized since antiquity

Black cumin oil is rich in polyunsaturated and monounsaturated fatty acids

They usually contain chemicals, colours, sweeteners and preservatives that prolong the shelf life of food

Officials from the Agriculture Ministry will conduct food inspections at restaurants, hotels, cafes and other eateries until Sept. 8 to ensure that products offered at those venues comply with health regulations.

The inspections, which started on Aug. 21, will be carried out simultaneously in all 81 provinces of the country.

How about a snack that's just as delicious but way healthier than the usual greasy potato chip when you're desperate for a quick nibble? Or a glass of milk containing a higher concentration of melatonin instead of a pill when you're tossing and turning in your bed?

Nova Gorica – Gostol Gopan, a Nova Gorica-based company that makes industrial ovens and equipment for large bakeries, has announced that it shipped the largest thermal oil baking oven they have ever built. It was sold to one of Europe’s largest bakeries from Hungary. This thermal oil baking oven made by Gostol Gopan is 3 metres wide, 17 metres long and 5.3 metres high.

Ljubljana/Brussels – Agriculture Minister Jože Podgoršek discussed Slovenia’s EU presidency priorities concerning food safety, and animals and plants with European Health Commissioner Stella Kyriakides via videoconference on Tuesday. The minister said Slovenia would devote utmost attention to the safety of consumers, and food traceability.

The blockchain technology, known until now in the financial industry, will be applied, for the first time, in the Romanian food sector, offering consumers the possibility of discovering information, straight from the farm, regarding the origin and quality of the produce they consume.

As the world looks to rebuild after COVID, we need to change our approach to the environment, particularly the chemicals and single-use plastics involved in food packaging, writes Frédérique Ries.