Increasing concerns of the overuse of antibiotics and the negative consumer perception of chemical preservatives in the food industry have spurred an interest for more "natural" antimicrobial compounds. Bacteriophage, also known as phage (/fãj/) fit into this growing category.
"This is a big moving target," says Matthew Wise of the CDC. "It's tough to do the right thing when the right thing is sort of moving around — when you’re finding out new information on Wednesday that you didn’t know on Tuesday."
Prepared Foods' R&D Seminar presenters take on the challenges and solutions to successfully formulating foods that meet consumers' desires for lower sugar—and optimal taste
August 28, 2018
The presentation dove deep into the ways consumers are attempting to avoid sugar in their diets. Efforts include drinking water instead of caloric beverages; eliminating certain foods and drinks from their diet; removing table sugar from food and drinks; utilizing nutrition fact labels to find products with less sugar; and using low-calorie sweeteners to substitute sugar.
Apparently, organic, non-GMO, hormone-free, free-range, grass-fed and antibiotic-free meat is no longer good enough. Cultured meat, also referred to as "clean meat" or lab-grown meat, is increasingly garnering more attention.
During the recent romaine lettuce E. coli outbreak, the CDC web-site page for E. Coli got 2 million page views. The month before that, it had gotten just 125,000.