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The ambiguity of sustainable seafood

Norwegian companies who sell seafood to Europe have to deal with many different ecolabels and requirements.

Eradicating the spores

Spore-forming bacteria are one of the greatest microbial challenges to food safety in ready meals, and a single heat treatment at 70–80° C can in fact stimulate the growth of certain bacteria. But could a double heat treatment of ready meals increase the safety?
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