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February news



In focus: Quality

  • Member funded research

    Producing shelf–stable cocktails

    The consumption of cocktails is on the rise, and drinks companies are keen to capitalise on the increase in demand.
  • wheat

    Blog: Safeguarding dry ingredients

    It is well known that foodborne pathogens are unlikely to grow in dry products. However, if they are present, they can survive, both in food and in food processing environments.
  • Member funded research

    Improving fibre-enriched bread

    Bakery process and ingredient development have been identified as routes to improve the quality of fibre enhanced bread, thereby impacting positively on the national diet.

View more quality focused items