Photohydroionization (PHI) technology is an all-natural oxidation technology that acts as an additional strategic intervention for trimmings and whole muscle and allows for the anti-microbial treatment of meat products without leaving chemical residues.
The National Restaurant Association, Washington, D.C., unveiled new research that shows a substantial number of restaurant operators are implementing sustainability best practices into their businesses.
High-pressure processing offers a wealth of benefits to the cold food industry. Here, suppliers offer insight as to how cutting-edge equipment extends shelf life, while processors outline the advantages of adopting HPP technology.
Food Sentry, LLC, a global food source monitoring company based in Albuquerque, N.M., released its latest Food Risk Rating Guide, an analysis of 3,400 food safety violations associated with products exported from 117 different countries that occurred in 2013.
DuPont Nutrition & Health, Wilmington, Del., launched its Detect + Protect solutions service, an integrated food protection program that combines the knowledge of a global team of experts in food microbiology, microbial detection and food protection with proprietary analytical processes to give food manufacturers customized solutions.
The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS), Washington, D.C., announced a critical step forward in making chicken and turkey products safer for Americans to eat.