Researchers in the University of Arkansas-Fayetteville food science department demonstrated that dried plum mixtures can be used to substitute for phosphates in poultry processing. ...More
The California Dried Plum Board released a technical bulletin detailing how dried plum ingredients offer food manufacturers opportunities to reduce the amount of added salt in formulations without negatively impacting formula flavor objectives. ...More
Dining out is down―as is the economy―so convenient, delicious dinnertime solutions like prepared, heat-and-eat, complete entrées are in unprecedented demand, with price driving purchase decisions. ...More
As meat processors seek more effective ways to heighten food safety and eliminate pathogens, they are increasingly looking at high hydrostatic pressure (HHP) treatment to process and preserve their products. However, HHP does affect the meat’s texture according to a recent ...More
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