Food processors are facing an extraordinary dilemma as they try to address consumer demands for healthy, minimally-processed foods, while, at the same time being required to meet ever-increasing microbial safety standards. The options available to food processors wishing to employ natural food preservatives for safety applications or the prevention of food spoilage are limited. This is despite the fact that chemical preservatives have become increasingly unpopular with consumers. However UCC, Teagasc and TCD researchers have developed innovative solutions to try address these issues.
Read more