Oxygen, CO2 mix reduces spoilage
A mix of 60 per cent oxygen and 40 per cent carbon dioxide can efficiently reduce the microbial spoilage of refrigerated beef, researchers say.
Archives for July 16, 2006
Cranberry reduces pathogens in minced beef say researchers
Adding cranberry concentrate to raw minced beef significantly reduces the growth of common food-borne pathogens, according to new research.
Citric acid, glycine could cut acrylamide
Addition of citric acid and glycine could reduce the formation of acrylamide, but not affect flavour, suggests a model study from the UK.
Alcan to close UK snack packing plant
As part of a plan to cut costs, Alcan said it will close a snack food packaging plant in the UK due to declining demand.
Treatt launches '100% natural' raspberry flavour
Treatt has launched a natural new raspberry flavour that it says is wholly distilled from fresh fruit.
Weekly Comment
Sex, pills and bad information
The Internet is offering a wealth of information to more and more people, but also an avenue for irresponsible businesses to exploit consumer health concerns.