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.
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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 guide sets out the risks, compliance requirements and best practice measures throughout a cold store business, including the cold store itself, refrigerated equipment, battery charging areas and docking areas.
The FDA is advising consumers to not eat yellowfin tuna steaks from Kroger retail stores because they may cause scombroid poisoning.
In 2019 Elea brought their PEF Pilot system into Devex to trial Pulsed Electric Field assisted freeze-drying on strawberries.
A new study from the Ohio State University has found that Americans discard of a lot more food than they realise, due to aspects such as ambiguous date labels on packages.
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.
A new study suggests that Chinese cabbage has its own independent mechanism for flowering.
Due to advancements in the retail space and rising disposable income levels, sales in the Latin America frozen bakery market will be strong.
Food is being traded in huge amounts every day, with imports, exports and internal sales forming a complex and dynamic movement. When it comes to food safety every single item must be tracked and risk-managed along its journey from farm to fork.
According to a new report, the freeze dried fruit and vegetables market is set to grow due to the increasing popularity of packaged food.
Global demand for frozen crustaceans has increased significantly in recent years and the trend is expected to continue, according to a recent report.
The global frozen pizza market was valued US$12.20 billion in 2017 and is expected to reach US$20.80 billion by 2026.
Modern technologies are needed to become more energy effi cient in order to reduce their environmental footprint and lower energy costs. A food engineering lab at Cornell University has developed an energy efficient, novel machine for flash freezing liquid foods that promotes fresh and clean-label food products, especially ice cream.…