Sustainable Shelf-Life Extension

Chilled food safety will be improved after new research on Clostridium botulinum

New data reveals botulism food risk

By Rick Pendrous

Predictions about the risk of food poisoning from products contaminated with the spore-forming bacterium Clostridium botulinum (C.botulinum) will be more accurate, following research from the Norwich-based Institute of Food Research (IFR).

Shelf-life is a hot topic for the food supply chain as it looks to reduce costs

WRAP shapes new shelf-life future

By Michelle Knott

The Waste & Resources Action Programme (WRAP) is canvassing the food industry about the most promising ways to extend shelf-life, with the results of the consultation set to shape the waste reduction watchdog's future research.

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