Better Process Control School
Date
04 Oct 2005 - 07 Oct 2005
Location
Organizer
University of Nebraska Food Processing Center
Functional Ingredients
Natural preservation: How the shift from shelf life to freshness unlocks value in F&B
The conversation around natural preservation is shifting — from simply extending shelf life to actively protecting freshness. It’s a distinction with significant commercial implications in a global food system where...
Functional Ingredients
January in review: Infant formula crisis, cultivated meat collapse, EU trade deals
In January 2026, a major recall of infant formula products unfolded across multiple countries due to contamination. The crisis, initially involving Nestlé, spread to other major companies like Lactalis and Danone,...
Functional Ingredients
EIT Food and Puratos: How transparency and taste bridges healthy indulgence gap
New research from Europe’s food innovation community, EIT Food, in collaboration with ingredients supplier Puratos, reveals that consumers no longer want to choose between health and pleasure — they seek indulgent...
