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.
Moderated by Chief Science and Technology Officer Dr. Brendan Niemira, the four-part series will discuss the science behind emerging food technologies and innovations, from sustainable packaging to plant-based proteins and nonthermal processing.
Although UV-C was effective against Salmonella, E. coli, and Listeria monocytogenes under most conditions, pathogen regrowth during refrigerated storage was significant. The findings suggest UV-C may be a useful post-harvest intervention when used in combination with other measures.
Precision fermentation has the potential to improve food security, promote sustainable food production, and support the food sector as an important driver of economic growth. The biotechnology behind precision fermentation is likely to become progressively visible, and its role in food manufacturing will become increasingly important.
Radio Frequency Company’s Macrowave Radio Frequency (RF) pasteurization systems have been fully validated for the treatment of rice flour utilized in infant formula, achieving a greater than 5-log reduction of important pathogens.
Incorporating a novel “bio-fumigation” method based on a natural compound produced by mustard plants, the micro-malting machine effectively addresses mycotoxins while preserving quality. USDA is working with industry to scale the prototype for widespread adoption.
The pulsed light disinfection system is engineered for food processing and packaging environments, with a range of applications from direct irradiation of foodstuffs to package disinfection.
KROHNE markets its Coriolis flowmeters as applicable to the food industry and especially useful in mass-based operations, recipe formulation, blending applications, and scenarios where ownership changes are transacted.
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