In a recent study published in the journal LWT, scientists discuss the potential advantages of using duck fats in the food industry. The current review included 56 research papers and 17 review papers ...

The seed oil versus animal fat debate has gone from a niche topic among wellness influencers on social media to an entire movement. Perhaps you've already heard of the "Hateful Eight" — not the movie, ...

Duck fat has a rich history in French cuisine as the key ingredient in savoury cassoulets and confits, but now industrious farmers are turning the grease into biodiesel and biogas. A farm co-operative ...

For decades, animal fats were a staple in kitchens worldwide, revered for their versatility and flavor. However, beginning in the 1950s, their popularity plummeted as studies linked saturated fats to ...

Though it might be the height of dieting season, funky fats, it seems, are becoming the "in" thing on restaurant menus. Animal fats like beef tallow and lard, long banished from menus as cholesterol- ...