American Frozen Food Institute and North Carolina State University release study results
August 25, 2020
From April to August 2020, the American Frozen Food Institute (AFFI), in partnership with North Carolina State University (NC State) researchers, conducted a scientific literature review to understand the nature of survival and persistence of SARS-CoV-2, the virus that causes COVID-19, in foods and on food contact surfaces and food packaging materials, and the potential for foodborne transmission.
Kemin offers food safety solution for ready-to-eat meat and poultry products
August 25, 2020
Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80% of the world with its products and services, recently highlighted BactoCEASE®, a food safety ingredient for protein applications. This liquid-based antimicrobial is designed to protect ready-to-eat meat and poultry products from Listeria monocytogenes.
The foodservice industry is expected to decline by up to 30% from 2019-2020, following nationwide dine-in restrictions, restaurant closures, job losses, and lowered consumer confidence
August 5, 2020
Mintel predicts total market sales to rebound to pre-pandemic levels by 2023, with limited-service restaurants (LSRs) including fast food and fast casual restaurants, bouncing back more quickly and representing a notably larger share of the market.
The U.S. Hemp Authority (USHA) aims to ease consumers’ concerns and promote consistency, quality and safety by offering hemp growers, manufacturers and brands the opportunity to achieve U.S. Hemp Authority Certification.
The patented traits apply to two of the company's GoodWheat wheat varieties: extended shelf life and reduced gluten
May 7, 2020
Arcadia Biosciences, Inc., a leader in science-based approaches to enhancing the quality and nutritional value of crops and food ingredients, announced the US Patent and Trademark Office has awarded the company two patents for extending the shelf life of whole wheat by minimizing hydrolytic and oxidative rancidity.
As the COVID-19 crisis continues to unfold around the world, food and beverage manufacturers have maintained sound economic footing due to acute consumer demand for a broad range of food and beverage products.