Purac sees the positive opinion of the EFSA panel as an important step forward in European Commission efforts to combat various food-borne pathogens. ...More
The rise in popularity of deli foods is challenging product designers to formulate convenience foods that maintain safety and quality throughout product shelf life, yet still live up to consumer perception. ...More
Proper handling and effective cooking by the consumer inactivates pathogens; however, manufacturers must do their part to best eliminate their presence or prevent their growth with technologies that ensure quality throughout shelf life, and those that keep a food safe to ...More
Purac has developed a wide range of natural preservation products to help manufacturers achieve clean labels. The company’s PuraQ® Verdad line of cultured ferments offer significant shelf-life extension and fully inhibit pathogens. ...More
Long-distance distribution networks and convenience-craving consumers have meat processors exploring methods to extend the shelf life of all types of proteins—from marinated, raw, prepackaged chicken breasts to fully cooked slabs of ribs to simple ground beef. ...More
The American Egg Board reminds manufacturers that eggs naturally help foam, leaven, bind, thicken, coat, color, emulsify, control crystallization and add moisture to food formulas, helping keep ingredient statements short and clean.Visit aeb.org The American Palm Oil ...More
Manufacturers need natural replacements for the synthetic antioxidants and antimicrobials that are falling out of favor with consumers. Many natural ingredients act as natural preservatives, but do they provide the same shelf life and safety as synthetics? ...More
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