Sarah Engstrom worked as Principal Scientist in Food Protection & Preservation with Kerry, where she works to develop and apply clean-label technologies for improving shelf-life and safety of foods. She holds M.S. and Ph.D. degrees in Food Science from the University of Wisconsin. Prior to her time at Kerry, Sarah worked as a research microbiologist for the Food Research Institute and a corporate microbiologist for Oscar Mayer and Land O’Lakes.
This is a very interesting article that was first posted in June 2025, and due to its popularity the KHNI would like to draw your attention to this informative read. Over the past decade, the global prevalence of obesity has escalated to alarming levels, prompting significant public health concerns. In 2022, approximately 1 in 8… Read more »
Plant-based meat alternatives have different nutrient profiles, go through different processing conditions, and contain different ingredients than meat. As a result, they have different challenges when it comes to food safety and shelf life.
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