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.
READ THIS NEXT: Non-GMO ingredients
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.
Fruit & Vegetables
Solid ozone technology targets food waste and safety challenges
Food safety, produce waste, and shelf life extension have long been interconnected challenges for the global fresh produce industry. While antimicrobial interventions have improved over the past two decades, many solutions still...
