Author: Food Research Lab

Organic products lower public health risks to farm employees, their families, and customers by reducing their exposure to harmful and persistent chemicals on the farm and in food, as well as the soil in which...

Certain foods include antioxidants, which may help to reduce some of the damage caused by free radicals by neutralising them. These include antioxidants, vitamins A, C, and E, as well as the minerals copper, zinc,...

Ready-to-drink beverages, or RTDs, are single-use beverages that are packaged and ready to drink immediately after purchase. RTDs are now available in more varieties than ever before, ranging from iced coffees and teas to kefir...

Clarification Unwanted particles can degrade the quality of your downstream product and clog your membrane filter, limiting its efficiency and lifespan. Clarification and prefiltration are essential processes in the process that eliminate impurities early on, improving...

Canning is a process of preserving food from deterioration by keeping it in hermetically sealed vessels subsequently sterilized with heat. Filling cans is done automatically by machines; cans are filled with solid contents and, in many...

Pasteurization is a heat-treatment method for killing harmful bacteria in foods and drinks. It was named after Louis Pasteur, a French chemist who discovered in the 1860s that heating wine and beer to around 57...

Freezing is the process of preserving food and beverages by applying and maintaining a freezing temperature (4°C to 40°C). It works because most of the water in the food tissue is converted from a liquid...