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Consumers may discard the stems of mushrooms when they prepare salads, or use them in cooking, but startup Chinova Bioworks has found a way to make use of the fibrous stems of white button mushrooms.
Like it or not, today’s consumers want safe foods without complicated, unrecognizable chemicals and preservatives to ward off bacteria, mold and spoilage.
Consumers want clean labels with preservatives and antimicrobials that they can recognize and understand: like vinegar, ascorbic acid, rosemary or chemicals derived from organic or natural substances.
NanoPack aims to develop state-of-the-art antimicrobial packaging solutions for perishable foods based on natural nanomaterials that will prevent food-borne illness outbreaks and reduce food waste.
The European Union (EU) has awarded the international NanoPack consortium €7.7 million to develop a solution for extending food shelf life by using novel antimicrobial surfaces.
A graduate student at Hebrew University of Jerusalem has discovered a way of attacking bacteria on food packaging, by disrupting bacterial biofilms that adhere to produce.