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Can natural flavors boost your product quality and freshness?

"Clean label is no longer a trend, it's a market expectation”. According to Innova Market Insights, 60% of global consumers say that clean labels have some or even a strong influence on their purchasing decisions. So, there's an evolution towards clean labeling...
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Mastering food storage temperature

Ensuring the safest food storage temperature is crucial for maintaining the quality and safety of perishable items. Storing food at the correct temperature helps prevent the growth of bacteria, reducing the danger of foodborne illnesses. As a food manufacturer, it's essential to understand the optimal storage temperatures for different types of food, from raw meat to fresh vegetables.
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Understanding food shelf-life

Food shelf-life is a critical aspect of food production and consumption. It refers to the period during which food retains its quality, safety, and nutritional value. For food manufacturers, understanding and managing shelf-life is essential for ensuring product safety, maintaining quality, and minimizing waste.
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Heat processing in the food industry: ensuring safety and quality

Food spoilage is a significant challenge for companies in the food industry, leading to substantial waste and environmental impact. Globally, approximately one-third of all produced food is lost or wasted across the supply chain, contributing to greenhouse gas emissions and the depletion of valuable resources like water and land. For businesses, this translates to financial losses and inefficiencies in the supply chain. Effective food preservation methods, such as heat processing, are essential for mitigating these issues and ensuring that food products remain safe and high-quality throughout their shelf-life.
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How to Preserve Nutrients in Food

In today's fast-paced world, food spoilage has become a silent crisis, contributing significantly to global food waste. It is caused by several factors, including inadequate storage, exposure to air and moisture, and the development of micro-organisms. These factors can lead to the loss of essential nutrients, compromising the quality and safety of our food.
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