Extending the shelf life of food products containing fruit
June 2014
How URC® ingredients are key to mitigating moisture transfer by controlling water activity in baked goods, cereals and snacks, while delivering exceptional taste.
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Fruit & Vegetables
Dried doesn’t mean safe: New framework helps food makers rank pathogen risks
A new risk-based framework aims to help food manufacturers rank microbiological hazards in dried fruits, vegetables, herbs, and spices, challenging the assumption that low-moisture ingredients are inherently safe. Published in...
Fruit & Vegetables
EFSA lowers trifluoroacetic acid safety threshold amid PFAS health concerns
The European Food Safety Authority (EFSA) has lowered the acceptable daily intake (ADI) for trifluoroacetic acid (TFA), a persistent chemical that can form from the breakdown of certain pesticides and other per- and...
Fruit & Vegetables
Relieving the squeeze: US FDA revises orange juice standard amid supply pressures
The US orange juice industry is entering a new regulatory era after the FDA finalized a long-awaited update to the federal Standard of Identity (SOI) for pasteurized orange juice.
