Vacuum Packing is a technique of storing and preserving food. The food is stored in an air-tight pack or bottle to put off the growth of microorganisms. The vacuum environment provides the safe atmosphere without oxygen, protecting the food from spoiling by limiting the growth of fungi or aerobic bacteria.
Cheese is produced throughout the world; it is an ancient food ingredient with origins that predate recorded history. It is a dairy product made from pressed milk curds and produced in a variety of shapes, textures and flavours. Since ages, cheese has been an important part of the human diet, both as a dietary staple and gourmet food.
Jill Frank, Food Champion and Certified Food Scientist at UL (Underwriters Laboratories), talks about the challenges and opportunities involved in launching successful products in difficult, saturated markets – and how one particular ingredients database can help to accelerate product development cycles. Not many industries are as innovation driven as the