Food supplements of plant origin are consolidated and have diversified. In this article we explain what they are, how they work and why they are useful at certain ages.
The Spanish brand specializing in bakery for celiacs turn to the fiber of the olive seed to obtain elasticity without having to use synthetic gums solventing the biggest problem of gluten-free doughs.
Regular labels, ecological labels, clean labels… each one has a different treatment and it depends on the type of ingredient. In this article, we point to the exact term to quote plant extracts.
Its properties make this oil necessary in the kitchen and a natural cosmetic to take into account. In this article we explain its benefits and applications for food and cosmetics.
A few months ago Nutexa Ingredients obtained the highest international certificate in food safety. In this article we explain why it is convenient to adjust the company to this standard.
Functional food, fortified, supplemented … What is the difference? And is it just a question of marketing or do they really produce health benefits? This article clarify doubts.