NZ Herald: Kiwi companies are developing and using cutting-edge technologies to ensure their food products are trusted within a discerning Chinese market where millennials are extensively researching brands before making purchases.
Read the full article at the NZ Herald website
Foodmagazine: Naruto All Natural Technologies says it has developed a natural processing technology which stops browning of freshly cut avocado and prolongs shelf life. The Australian invention not only stops the browning of cut (or pulped) avocado fruit for a minimum of 10 days when refrigerated (even after packaging is opened) [...]
Farm and Dairy: A team of researchers at Wayne State University have been exploring natural, safe and alternative antimicrobials to reduce bacterial contamination. Plant essential oils such as those from thyme, oregano and clove are known to have a strong antimicrobial effect, but currently their use in food protection is limited due to their low solubility in water.
Wayne State University: Nearly half of foodborne illnesses in the U.S. from 1998 through 2008 have been attributed to contaminated fresh produce. Prevention and control of bacterial contamination on fresh produce is critical to ensure food safety. The current strategy remains industrial washing of the product in water containing chlorine. However, due to sanitizer ineffectiveness there is an urgent need to identify alternative antimicrobials, particularly those of natural origin, for the produce industry.
Food Safety News writes: The day may not be too far off when consumers and food manufacturers will be able to detect the presence of E. coli, Listeria or Salmonella by visual changes in a polymer-based “smart label” now being developed by engineering professors at the University of Alberta.
Read the full article at Food Safety News