Listeria monocytogenes (L. mono) is a gram-positive bacterium and a specific member of the Listeria family. It is capable of causing severe illness and even death. The mortality rate from L. mono in susceptible populations is one of the highest of any known food pathogen.
At City Kidz Food Science Educational Lab, there’s more to ice cream than meets the scoop. Whether it’s learning the behind-the-scenes production process, understanding food science and technology or working to put a product on national stores’ shelves, the lab provides more than just a typical classroom experience.
What needs to be considered when coloring ice cream? Color is almost always added to frozen desserts to enhance the visual appeal of the finished product.
It seems that hardly a week goes by without another food company announcing its commitment to sodium reduction, or another group proposing voluntary targets for food producers.
Horix Flow Meter filler offers accurate volumetric and sanitary filling capability ideally suited for dairy and juice products. Its design allows for no contact with the neck of a container
Sustainability has many strange bedfellows and eccentricities. Not too long ago, the buzz was all about creating a carbon footprint, and as folks pursued carbon footprinting, the question became “do I conduct it as a Scope 1, 2 or 3 assessment?”
HACCP (hazard analysis critical control point) systems have been utilized by the U.S. dairy industry since the mid-1980s, when everything was a critical control point.