by Food Marketing Technology | May 15, 2020 | Processing
Everything must be packed – ideally in a sustainable and recyclable manner and with as little packaging material as possible to reduce waste. This topic is currently occupying the packaging industry and food manufacturers and that is going to be a dominant theme...
by Food Marketing Technology | May 15, 2020 | Processing
By Swati Solanki* Ultraviolet radiation (UV), an electromagnetic radiation with wavelengths measuring from 100 to 400 nanometers, is becoming a more popular technique in decreasing or eliminating pathogens from food and beverage products. UV light applications are...
by Food Marketing Technology | May 15, 2020 | Processing
By Chris Brown and Thomas Roden* In Denmark, 51.0 percent of men and 65.8 percent of women take one or more dietary supplements. With an increasing number of users across the European continent, it is essential that more must be done to ensure product fidelity and...
by Food Marketing Technology | May 15, 2020 | Processing
By Anurag Mishra* With more than 30,000 fatalities and 700,000+ infection globally (as of 29th March 20), Coronavirus has affected the entire world in all possible ways. All developed countries like the USA, Canada, UK and other EU countries have been affected like...
by Food Marketing Technology | May 15, 2020 | Processing
By Dr. PA. Raajeswari, S.M. Devatha* Dry storage is one of the ancient and traditional food storing techniques. Dry storage means the storage of shell stock out of water. The products stored under dry storage don’t require a climate-controlled environment. Items...
by Food Marketing Technology | May 15, 2020 | Processing
By Shikhangi Singh, Ranjna Sirohi and Dr. Anupama Singh Introduction Consumer’s demand for healthy and nutritious food has ignited food processing industries to look for alternative innovative technologies that can produce high-quality food ensuring food safety....
