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From: Food Quality & Safety Magazine, 6.24.2014

News

New Advances in Edible Coatings for Bread and Meat Products

Films may preserve food longer than with commercial additives

Up until recently, the $100 million-plus edible film and coating industry has mainly focused on antimicrobial coatings that can keep fruits and vegetables fresh longer—but researchers are starting to branch out into other food products, and testing different vehicles than the traditional proteins, polysaccharides, fats, and waxes.

Aging Cheese on Wooden Boards: No Change in FDA Regulations

Clearing up recent confusion behind wood shelving in artisanal cheesemaking

The U.S. FDA welcomes an “open dialogue” with the artisanal cheesemaking community and state officials to discuss the safety of aging certain types of cheeses on wooden shelving. In a constituent update on June 11, the FDA said that recent reports that the agency is taking steps to end the practice of using wooden boards to age cheese “are not accurate.”

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