Ready to eat (RTE) meat products have short shelf lives unless special precautions are taken to maintain and extend their shelf life. They are subject to spoilage by various bacteria that cause organoleptic and eating quality changes that make them unacceptable to consumers. They are also subject to some pathogenic bacteria that can cause food… Read more »
Enzymes are used in food processing as a natural way to improve nutrition and texture. Learn about their importance in plant-based foods, infant formula, and more.
Trends in the food and beverage industry are moving more and more toward the idea of ‘natural’, including eating less processed food. This can leave many of us wondering ‘what is the role of processed food for my nutrition?’ A scientific statement in the American Journal of Clinical Nutrition titled Processed foods: contributions to nutrition… Read more »
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