Food Science and Technology Stuff
Favourite foods could be made healthier thanks to a new technique developed by the University of Leicester which has identified harmful bacterial molecules in certain processed foods such as burgers and ready meals.
Once again, the US fresh produce industry has been hit with a deadly Listeria monocytogenes outbreak. The latest involves fresh-cut salad items, reportedly produced at a Dole processing plant in Ohio.
Most people have no idea that a xylitol, a sugar alcohol sweetener in sugarless chewing gum and now dearly beloved by the growing population of low carb/Banting fans, could kill their precious pooches if they happen to ingest it.
Meeting the demands of an ever-changing marketplace, such as 'natural' and 'clean label', is a challenge for food processers, and often technically/financially infeasible for many plants and their personnel. But, ironically, it is technology that opens the way to meeting these current NPD heights.
In the US, a small contingent of venture-funded startups are trying to capitalise on the move away from meat. In the Netherlands, however, the pressure to go meatless, or at least less meat, is felt even more intensely. A Dutch startup called the Vegetarian Butcher is taking on the fake meat world's greatest challenge: a big, juicy steak.
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