Resorcix and Gat Foods have launched a clean-label, botanical extract that is a solution for Thermophillic Acidophilic Bacteria (TAB) contamination in still, ready-to-drink, non-alcoholic beverages.

The U.S. Food and Drug Administration (FDA) recently issued a draft guidance, Action Levels for Lead in Juice; Draft Guidance for Industry, for which it is now accepting comments.

We take a close look at the safety and cold chain management of an Italian export—blood orange juice—to determine how these challenges are met.

An interview with Mabel Gil, Ph.D., a senior researcher in the Food Science and Technology Department at the Spanish National Research Council, describes the use of chlorine dioxide as a chemical disinfectant for fresh produce and its applications for the juice industry.