Sucrose Fermentation Products: Nature's Elegant Solution for Food Preservation

Imagine trying to keep your favorite snacks fresh while making sure they still taste amazing—that's the tricky balancing act of food preservation.

Nattokinase: The Natural Guardian of Blood Vessels

Natto originated in China during the Qin and Han dynasties, and was introduced to Japan during the Tang Dynasty where it evolved into its modern form.

Substitutes of Dehydroacetic Acid as A Food Preservative

When the use of dehydroacetic acid is restricted, there are several alternative products available.

Locking freshness by coating

Food preservation technology has been constantly developing over the years. Among the new technology, edible coatings have attracted much attention due to their environmental friendliness and effectiveness. Recently, a study by Chinese scholars has verified the great potential of new edible coatings in the preservation of blueberries. This study has not only brought new ideas to the food industry but also provided inspiration for the preservation of a wider range of fruits and vegetables.

A Highly Effective Natural Food Preservative Derived from Plants Discovered

The scientists of Nanyang Technological University, Singapore (NTU Singapore) have discovered a plant-based food preservative which is more effective than artificial preservatives.

Sonorensin: A bacteriocin with huge potential to be a bio-preservative

Sonorensin, which is predicted to belong to the heterocycloanthracin subfamily of bacteriocins, was found to effectively kill both active and non-multiplying cells of Gram-positive and Gram-negative bacteria.

Abp013 to Combat Gram-negative Bacteria

The improper and extensive use of antibiotics over the past few decades has led to the emergence of antibiotic drug resistance. This phenomenon is particularly alarming in Gram-negative bacteria, including multi-drug-resistant Acinetobacter baumannii, Klebsiella pneumoniae, and Pseudomonas aeruginosa. Antibiotics are essential for the treatment of bacterial infections, but their effectiveness against these multi-drug-resistant bacteria has been reduced. The decline in antibiotic efficacy and the lack of new antibiotics bring us closer to the post-antibiotic era, therefore there is an urgent need to search and develop new alternative antibacterial methods to counter the serious threat posed by multi-drug-resistant bacterial infections.

How Safe Are Food Preservatives?

The number of additives in packaged foods is on the rise, and concerns about the safety of some have made headlines. Here’s what to know.

Better Juice Technology Reduces Sugar Loads in Berry Fruit Juices

FoodTech start-up Better Juice, Ltd. announces its highly successful completion of a series of pilot trials for reducing simple sugars in natural berry and other fruit juices. In partnership with GEA Group, one of the largest suppliers for food processing technology, Better Juice hosted several prominent berry fruit juice manufacturers from the Europe, USA, Australia, and Brazil to give their personal brands a sugar-reduction makeover using their groundbreaking sugar-reduction technology.

Phytolon, Ginkgo Bioworks reach milestone with natural colors

The biotech companies developed a range of yellow to purple hues using yeast fermentation, with the intent of bringing the products to market soon.