Considerable hand wringing about the complexities of the supply chain and challenges in designing products for fickle consumers usually accompanies explanations of the high failure rate for new foods.
Heat degrades food nutrition and flavor, and size reduction can impart tremendous heat. Cryogenic fine grinding is being tested to deliver superior foods and new packaging materials.
Recycled paperboard, glass containers and other options to petroleum-based and throwaway materials have been part of organic foods’ packaging pallet for years. Now the options are increasing, and organic suppliers are interested.
Corporate environmentalism has a squishy, public relations feel. When sustainable practices shaped a Gatorade plant, there was actual meat on the bones.
Foodborne pathogens and other bacteria are devoured from within by viruses known as bacteriophages. This fall, food manufacturers will begin testing this food-safety weapon.