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With demand for probiotic and prebiotics apparently still rising, new freeze-drying technology could provide the key to more efficient and sustainable production.
Scientists have praised UK response to E. coli outbreak, for which whole genome sequencing played an integral role. Meanwhile, the states tackles it own case of STEC.
A consumer study, commissioned by the American Frozen Food Institute (AFFI), has found that the surge in demand for frozen food is due to returning buyers as well as first-time buyers.
Frozen food manufactures are addressing some unique food safety challenges, which the American Frozen Food Safety Institute (AFFI) is actively championing through research, education and best practices. Dr Sanjay Gummalla, AFFI's Senior Vice President of Scientific Affairs, tells New Food’s Sam Mehmet more.
A European food producer, European Freeze Dry, has reported an almost 1,800 percent rise in sales of its freeze-dried vegan and plant protein range amidst changing consumer demands.
The research, from the US Department of Agriculture’s (USDA) Agricultural Research Service (ARS), showed that freeze-dried strawberry powder acted as the best berry powder ice cream stabiliser.
The research used a survey tool to analyse the environmental monitoring practices being implemented across the frozen food industry to prevent and control Listeria monocytogenes.
Cornell's research on Listeria monocytogenes (Lm) will continue throughout 2020 with the aim to provide a better understanding of Lm prevalence in frozen food facilities and related risk assessment.
With more than one billion tonnes of food wasted every year and a growing global population, devising ways to combat food waste is of the utmost important. Darcy Simonis, Food and Beverage Segment Network Leader at ABB, believes frozen foods hold the answer.
Global demand for frozen crustaceans has increased significantly in recent years and the trend is expected to continue, according to a recent report.
According to research, progress is being made in producing reduced-sugar ice cream, yoghurt and flavoured milk that are more acceptable to consumers. Here, Dr MaryAnne Drake, Professor in the Department of Food, Bioprocessing and Nutrition Sciences of the Southeast Dairy Foods Research Center at North Carolina State University, explains more.
The frozen bakery additives market is set to grow from its current market value of more than US$ 1.5 billion to over US$ 2.30 billion by 2025.