High pressure processing (HPP) is an innovative non-thermal food preservation technology that utilises pressures typically above 100 megapascals (MPa) to inactivate pathogens and spoilage ...
A study showed that different processing methods significantly affect the biochemical composition of plant-based foods. Current food classification systems do not sufficiently acknowledge the ...
BELLINGHAM, WASH. — The Non-GMO Project has published the first version of its Non-UPF Verified Standard certification, a third-party certification that defines what foods qualify as not ...
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