An evaluation of domestic refrigerator temperatures has led to an update of guidance on shelf-life studies. Work by scientists at the French Agency for Food, Environmental and Occupational Health and ...

BELOIT, WIS. — Consumer interest in reducing food waste and prioritizing overall planetary health continue to rise. A study by Kerry found that one-third of all food produced globally goes to waste, ...

The application of modulated UV-C light to guavas—emitted in pulses or cycles rather than continuously—combated anthracnose. This fungal disease is caused by microorganisms belonging to the ...

First Strike Rations (FSRs), designed by the U.S. Army for highly mobile and high-intensity combat situations, have a two-year shelf life at 80 degrees Fahrenheit. It is critical to quantify a ...

While traditional amylase-based enzymes have helped bakery snacks improve shelf-life and freshness, its efficacy is limited if the dough contains high amounts of sugar. Kerry’s anti-staling enzyme, ...