Startup targets salmonella with tech

If Arjun Ganesan had been accepted to Stanford University, Connecticut would have missed out on a technology company that has grown to 23 workers so far, with ambitious plans.

The microbiological art of making a better sausage

Fermented sausages can vary in taste quality depending on whether the fermentations begin "spontaneously", or using a commercial starter culture. A team of Italian investigators found that commercial starter culture produced ...

Cheaper and more sustainable sweeteners

Polyalcohols are widely used in the food industry, especially in candy and gum because they bring the sweet without the risk of cavities.Researchers at ICIQ (Tarragona, Spain) and ETH (Zurich, Switzerland) designed a process ...

Water recovered from whey can be used for clean-in-place procedures

Water scarcity is a serious issue and a concern among the dairy industry, as declines in the availability of water could decrease food supply and increase food price. Water is necessary for many applications, including equipment ...

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