The facility supports product development, equipment testing, technical training, and process optimization for manufacturers producing coated food products. Customers can conduct production trials using complete processing lines configured to match their manufacturing requirements.
The Sennoselect Flagship Brewery Program is intended to support the development of fermentation intelligence technology. Participating craft breweries will receive early access to new technologies.
Modern investments in applied food safety research infrastructure are essential to bridge the gap between scientific discovery and real-world implementation.
This episode of Food Safety Five covers a novel detection method for Clostridium botulinum and a potential new processing approach to mitigate contamination, as well as growing discussion around how C. botulinum should be handled in infant formula manufacturing, spurred by recent botulism outbreaks.
Moringa oleifera seed extract could potentially serve as a sustainable alternative to conventional alum coagulants for microplastic removal in drinking water treatments, while also allowing for process simplification and cost savings.
In carrot puree, a low-acid matrix, heat plus pressure achieved significant spore reductions, while cationic antimicrobials enhanced sporicidal effects and prevented regrowth. The hurdle approach offers a potential alternative to conventional thermal processing at severe temperatures, which can degrade food quality.
This episode of Food Safety Five discusses new research on the use of cold plasma technologies for biofilm inactivation and reducing allergenic risk, deriving more accurate “sell by” dates based on microbial changes on meat, and ultra-processed food nutrition and purchasing realities.
The line combines PPM’s frying, seasoning, and product handling systems with Key’s optical sorting technology into a unified processing solution, from slicing through packaging.
According to Austra Juice, the process lowers sugar and calories by at least 30 percent while maintaining the juice’s flavor profile, allowing beverage companies to label resulting products as “reduced-sugar fruit juice from concentrate.”
Acrylerase, developed by Kerry Group, is an amidase food enzyme that hydrolyzes acrylamide, and is the first commercially available food enzyme designed to directly decompose the process contaminant after it has formed.
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