date:Jun 12, 2015
he mean quality of the products you hope to use, says Del Grande.
A concurrent challenge to formulating foods for batch production using fresh produce is food safety.
Fresh produce in a refrigerated product will need a kill step or anti- microbioligical additive to stave off food-borne pathogens, says Girard. If the product is assembled with fresh produce and designed to sit in a refrigerator case after production, steps need to be taken to make that finished product safe. Often, fresh and fro