NEWS
Science, industry, and processing technology. What you need to know.
Clean label: the new demand of the European consumer and its implications for the industry
68% of European consumers read the ingredient list before purchasing*. ‘Preservative-free’, ‘additive-free’, and ‘organic’ are no longer niches: they are…
Donor Breast Milk: UHPH Preserves What Heat Destroys
Human milk banks have faced a dilemma for decades: Holder pasteurization (62.5°C for 30 minutes) destroys a significant portion of…
Why HPP is Not the Only Answer: UHPH vs. High Isostatic Pressure
HPP (High Pressure Processing) is widely known in the food industry. But it has significant limitations: it is discontinuous, expensive…
UHPH and Sulfite-Free Wine: What Science Says
More and more consumers are looking for ‘no added sulfite’ wines. However, the industry knows that eliminating SO2 carries real…