News & Analysis on Food & Beverage Development & Technology
Raw-fermented sausages are prone to the contamination with pathogens such as Salmonella and Listeria. Jungbunzlauer gives a new impetus to the exploration of novel ways to obtain safe raw-fermented sausages and to investigate the potentially synergistic effects of Glucono-delta-Lactone and starter cultures against Salmonella and Listeria.
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As the plant-based industry evolves, so does the challenge of replicating conventional meat. Could hydrocolloids be the answer?
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New fortification concepts with bio-based ingredients for healthier, mineral fortified children’s food and drinks, without compromising on taste, texture and stability.
There are multiple challenges for manufacturers of plant-based products.
Minerals are essential for the healthy physical and cognitive development of children.
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