Research recently completed by The Procter & Gamble Company (P&G) says that many foods, including roasted asparagus, banana chips, toasted English muffins, taco shells and pretzels, may have measurable levels of acrylamide.
A Cornell University scientists report that the heat processing used to manufacture sweet corn significantly increases both the total antioxidant activity and the level of phenolics, a naturally occurring type of phytochemical found in many fruits and vegetables.
Despite the uncertainty over whether PCs or PCLs get the job done more efficiently, there’s no doubt that food manufacturers need automation to improve productivity, reduce costs, and increase flexibility.
The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service has launched a new notification system that will provide electronic status reports on testing samples taken from meat, poultry and egg product establishments.
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