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Formulating for increased shelf life `Fresh,' organic and other consumer trends are elbowing out some traditional technologies. But there are new techniques to keep food safe and salable.   |
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R&D Applications Seminar: Processed Meats Seminars that meet the challenges of formulators of meat products. |
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How to say it organically Consumers are buying into organic foods; are food processors buying organic ingredients? |
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Organic Matter Deters Weeds Research from the USDA Agricultural Research Service suggest that organic farming practices, such as additions of compost, crop rotation, and decreased use of chemicals and tilling increases the amount and diversity of beneficial soil microorganisms. |
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A Defense of Functional Foods Defining functional foods... Functional ingredients to fight antioxidants... Lack of consumer awareness or scientific validation are biggest challenges in product development... Anti-oxidant tag teams... The right recipe for health and taste... etc. |
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Trusting your senses Because no processor can afford to be wrong when creating a new product, it pays to gather unbiased data in the form of sensory evaluation. |
Science News
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Federal Government Launches Organic Standards Though for decades some foods have carried the label "organic," consumers never could be sure exactly what the term meant. Action by the Department of Agriculture last week should clarify things. |
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Food Processing
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Better living through (food) chemistry Are you familiar with guarana, yerba mate and choline? They and other ingredients are providing quite a performance boost -- for consumers and for sales of certain foods and beverages. |
Food Processing
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MRO Q&A: What are the differences between sanitizing, disinfecting and sterilization? MRO Q&A is a Food Processing series addressing maintenance, repair and operational issues in food plants. |
