News & Analysis on Food & Beverage Development & Technology
A new study has found the combination of natural antimicrobials with in-package pasteurization of ready-to-eat (RTE) turkey bologna is effective in reducing the L. monocytogenes pathogen and preventing outgrowth during refrigerated storage.
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Companies are starting to take another look at waste as by-products from food production pose a major problem to industry. Disposal can be costly and if a firm must pay for the whole fruit, they may as well find a way to use it all.
Neptune Technologies & Bioressources has secured a chunk of funds through a new financing agreement, which the firm says will help to double its production capacity of krill oil.
Farmers in the US are being forced to leave the organic market because it is too costly, compounding supply shortages already faced by food manufacturers, according to a new report.
The blueberry pigment cyanidin glucoside may be the best option for food scientists to colour products, according to a new study from Slovenia.
A new mobile phone service which sends out customized meal suggestions at the time of purchase could also encourage people to buy foods such as those high in fiber or Omega-3, according to industry commentators.