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As of February 15, 2024, a total of 87 people infected with the outbreak strain of Salmonella have been reported from 30 states – Arizona 2, California 1, Colorado 1, Connecticut 1, Florida 2, Idaho 2, Illinois 1, Iowa 2, Kentucky 1, Louisiana 1, Maryland 4, Massachusetts 1, Michigan 1, Minnesota 2, Missouri 2, Nebraska 3, New Jersey 5, New York 9, North Dakota 1, Ohio 13, Oklahoma 1, Oregon 1, Pennsylvania 6, Tennessee 1, Texas 8, Utah 1, Vermont 1, Virginia 5, Washington 6 and Wisconsin 2.
The number of food recalls rose slightly in Germany last year with more than 100 because of microbial contamination. Federal states and the Federal Office of Consumer Protection and Food Safety (BVL) published 267 food recalls in 2023. This is similar to the 258 recalls in 2022 but up from 236 in 2021. On more than 100 occasions, microbiological contamination was the reason for the warning, when including all 308 product recalls.
By Muskan* Introduction Embark on a journey into the enchanting realm of fermented beverages, where age-old traditions and modern wellness converge to create a symphony of flavors and health benefits. Fermentation, a process as ancient as time itself, transforms ordinary ingredients into extraordinary elixirs, offering a myriad of tastes and textures that captivate the palate.
In conversation with Keith Chambers, Vice President, Operations Management Software at AVEVA, he delves into AVEVA’s role in shaping the digital transformation of the F&B manufacturing sector, highlighting their solutions, impact on sustainability, and integration of AI for operational efficiency and future growth plans in the Connected Industrial Question – What are the current trends in the F&B manufacturing sector and how do these shape AVEVA’s product roadmap?
Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
Food Marketing & Technology Magazine conducted its inaugural webinar titled “Understanding the Preferences of Indian Ice Cream Consumers” on January 24th, 2024, in collaboration with Stonefield Flavours, serving as the Knowledge Partner. As a long-time storytelling platform in the F&B industry for over 10+ years, the magazine continues to cultivate newer avenues of platforms that educate people on the intricacies of the industry.
By Pavithra. G 1 and Dr. R. Dakshayani 2 Introduction India boasts the world’s most extensive livestock population. Annually, India contributes approximately 5.3 million metric tons of meat and 75 billion eggs. As the leading producer of buffalo meat and the second-largest producer of goat meat, India holds significant positions in the meat industry.
By Christian Philippsen* Demand for dairy alternative products has been on the rise in Asia Pacific as consumers have become increasingly health and environmentally conscious, coupled with the rise in disposable income in urban areas. By 2028, the region is projected to experience the fastest rate of growth in the dairy alternatives market. 1 Among dairy alternative products, plant-based milk is a progressively popular substitute for traditional cow’s milk.
By Christian Philippsen* Demand for dairy alternative products has been on the rise in Asia Pacific as consumers have become increasingly health and environmentally conscious, coupled with the rise in disposable income in urban areas. By 2028, the region is projected to experience the fastest rate of growth in the dairy alternatives market. 1 Among dairy alternative products, plant-based milk is a progressively popular substitute for traditional cow’s milk.
By Kelapure N.N and Chavan V.R. Introduction Recent research has shown that Milk proteins are the primary source of bioactive peptides, which can be encrypted within the amino acid sequence of dairy proteins. These peptides are inactive within the sequence of the parent protein molecule and can be liberated by (1) gastrointestinal digestion of milk, (2) fermentation of milk with proteolytic starter cultures or (3) hydrolysis by proteolytic enzymes.
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