Tag: Studio
Dioxins in food: where are they found?
It is important to know, take care of and regulate everything we eat, why it is composed and its benefits or drawbacks, such as dioxins in food
Information on allergens in restaurants, is it true?
Information on allergens must be present on the menu of all restaurants. We reveal if this is respected or not with a study
Ultra-processed foods: poison for your muscles?
Ultra-processed foods represent the majority of the offer in supermarkets. Discover the newly discovered risk they carry.
What is the smell of cheese: new discovery!
A recent investigation has given an answer to what is the smell of cheese, a mystery to know its important role in this food.
Contagions in the hospitality industry do not exist
This is how 73% of Spaniards consider it in a Makro study that has addressed the issue of contagion in the hospitality industry. We tell you more details.
Domestication of the vine: what you did not know
Below we review the latest genetic discoveries on the domestication of the vine. Montenegro is key to understanding the evolutionary chain.
Is ginger and turmeric the same?
We will next analyze ginger to see how it is similar to turmeric. Both are superfoods with numerous healing properties.
Spanish greenhouses: seal of quality
Spanish greenhouses are at the forefront in terms of quality and sustainability. Find out why they are fundamental to our food sovereignty.
Green roof in vineyards: antiplagas
Do you know the benefits of vegetation cover in vineyards? This creates a symbiotic relationship between the vineyard and local insects. The wine revolution.
Ultra-processed shortens life! Eye
A recent study concludes that consuming too many ultra-processed foods leads to increased ageing. Here we analyze this.
