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Orange whey is not considered commercially viable so cheddar makers often waste it. The new method could bring a welcome chunk of revenue back into the producer's pocket.
Researchers have called for microbial safety standards for the currently unregulated mould spores to prevent food spoilage.
A new test, developed by Cornell University, allows accurate, rapid testing for Salmonella bacteria, one of the leading causes of food-borne illness across all regions of the world.
Research concludes that far from an exercise in apathy, behind the human willingness to eat meat lies an involved belief system linked to hierarchical structures.
FoodKeeper has had an update and now the American consumer can keep abreast with the latest food-safety developments on the go.
10 June 2016 | By Victoria White, Digital Content Producer
Researchers have found that exposure to LED sources, like those found in many grocery stores, degrades the quality of milk more so than microbial content...
27 January 2016 | By Victoria White
A study has found consumers are more supportive of GM labelling decisions when they believe the company considered the public's input in the process...
13 November 2015 | By Victoria White
Their work could encourage the beverage industry, packaged dressings, cream sauces, powdered soups and dairy products to use more stevia...
