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Dry fermented salami can be spoiled by inappropriate or extended storage, resulting in oxidation of the lipids and proteins. To retard oxidation, these products are generally stored at reduced temperatures. The challenger is seeking industrially viable ways to increase the shelf life of salami when...

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The environmental impact of the production of meat or the creation of healthier foods are some of the challenges of the food industry. For some companies, the solution is the development of protein-rich foods from plants, a very little explored route, considering that only the...

[caption id="attachment_1620" align="alignright" width="350"] Photo by: Natural Machines[/caption] In continuation from a previous post about 3D food printing, there is a Spanish start-up which is a great example of the progresses made in the field.  Natural Machines has developed Foodini, a 3D food printer that allows to envision a future for...