Probiotics may make safer pork products, say scientists
Probiotics have shown promise in reducing incidence of salmonella in pigs, say researchers from the UK, which could lead to safer pork products.
Archives for September 4, 2007
How strong is your noodle?
A new device allows processors to measure the tensile strength and extensibility of their pasta products.
Chiller cools quicker, claims manufacturer
A new continuous chiller cools down mayonnaise, sauces and pastes faster than existing batch systems, its manufacturer claims.
News brief: Caffeine chips, Zimbabwe and Dunkin' Brands
A healthy roundup of this week's bakery and snacks news; caffeinated chips, Zimbabwe's flour problem and Dunkin' Brands' new VP.