Oxygen, CO2 mix reduces spoilage
A mix of 60 per cent oxygen and 40 per cent carbon dioxide can efficiently reduce the microbial spoilage of refrigerated beef, researchers say.
Archives for July 16, 2006
Cranberry reduces pathogens in minced beef say researchers
Adding cranberry concentrate to raw minced beef significantly reduces the growth of common food-borne pathogens, according to new research.
Beer industry to profit from new brewing science degree
A new brewing science degree in the UK aims to help beer firms around the world improve their businesses, from sustainable production to the perfect pint.
Treatt launches '100% natural' raspberry flavour
Treatt has launched a natural new raspberry flavour that it says is wholly distilled from fresh fruit.
Weekly Comment
Sex, pills and bad information
The Internet is offering a wealth of information to more and more people, but also an avenue for irresponsible businesses to exploit consumer health concerns.