Food Safety Strategies recently was able to talk to a variety of companies in the business of HPP (high-pressure processing), on how COVID-19 has been affecting business.
FE spoke with a few experts from the A&E/C community to get a wide-angle view of some of the key issues affecting food processors and their supply chains.
Food Safety Strategies recently was able to talk to Ken Moir, VP of packaging, NiceLabel, about how the food supply chain has been functioning during the COVID-19 pandemic.
As we respond to the coronavirus disease (COVID-19) pandemic, it is vital that we communicate accurate information about our food system. I have some important information to share.
Food Safety Strategies was recently able to speak with Austin Lowder, Ph.D., food science manager at JBTAvure, about the future of HPP and its benefits for both consumers and food companies.
While thermal pasteurization can affect quality in nuts and seeds, finding the right non-thermal process can render product with no noticeable product changes
January 10, 2020
For nuts and seeds, non-thermal pasteurization is a must in preserving flavor, texture and appearance.
The Food Safety Modernization Act, (FSMA) represents the most significant overhaul of U.S. food safety regulations in over 70 years, says Purnendu Vasavada, professor emeritus, University of Wisconsin-River Falls.
Modified atmosphere bulk packaging is shaking up the long-haul transport of fresh broccoli and other vegetables traditionally shipped on ice, the packaging maker says.