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
Innova, Tate & Lyle and Prosur to tackle health-driven reformulation at Fi Asia 2026
Protein may dominate the agenda at Fi Asia Indonesia 2026 (Sep 16–18), but the conversation in Jakarta will extend beyond adding more of the nutrient. Ingredient suppliers expect manufacturers to seek products that combine...
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...
