The main advantage of milk aseptic filling is that it can be used to extend the milk shelf life with a lesser deterioration of organoleptic properties of the product compared with sterilized milk.
Analysis | 18 June 2013
Sustainability is not only about carbon footprinting. This type of initiative may be high on the public agenda at the moment but there are other opportunities for companies to evaluate and improve their products’ environmental performance.
Analysis | 17 June 2013
The majority of sodium that people consume comes from packaged foods and restaurant fare, not what they’re preparing at home.
Analysis | 16 April 2013
Global grain production is expected to reach a record high of 2.4 billion tons in 2012, an increase of 1% from 2011 levels, according to new research by the Worldwatch Institute's Nourishing the Planet project.
Analysis | 26 September 2012
Cocoa – the antioxidant-rich raw ingredient used to make chocolate – is poised to become a major force in the market for functional and healthier food products, according to consultancy New Nutrition Business.
Analysis | 06 February 2012
Companies in China are reportedly producing larger shipments, and are faster than ever before to stay competitive, according to a company founder and CEO.
Analysis | 27 October 2011
The new Act mandates that food business companies, from manufacturers to food ingredient suppliers, are now responsible for food safety, according to the EAS.
Analysis | 24 October 2011