Las Vegas – The American Frozen Food Institute (AFFI) today announced the launch of “How to Validate a Blancher,” a unique tool designed exclusively for the frozen food industry, during the 2018 AFFI Frozen Food Convention
Thermal inactivation of Listeria monocytogenes and Salmonella was evaluated on peas, spinach, broccoli, potatoes, and carrots that were treated with hot water and steam. Results suggest that hot water and steam blanching practices commonly used by the frozen vegetable industry will achieve the desired 5-log lethality of L. monocytogenes and Salmonella and will enhance microbiological safety prior to freezing.
As Americans strive to eat healthier and add more fruits and vegetables to their diets, a study from the University of Georgia (UGA) has a simple message for consumers: think frozen. In partnership with the Frozen Food
Two independent studies, commissioned by the British Frozen Food Federation, show that frozen fruits and vegetables may have higher levels of antioxidants and phytochemicals than their fresh counterparts. Researchers evaluated the nutrient content of commonly
Eating more fruits and vegetables matters when it comes to maintaining a healthy weight and potentially reducing the risk of certain diseases. Fruits and vegetables of all kinds supply valuable nutrients such as fiber and
New controlled application of chlorine dioxide in gas form is being studied as a means of reducing bacteria on fresh fruits and vegetables. The first research project to be funded by a Foundation grant, titled
The Frozen Food Foundation is elevating frozen’s role in reducing food waste through an original research project. 40 percent of all food produced in America is thrown away. The average American family throws out an
For all media inquiries, please contact:
Mary Emma Young
Vice President of Communications
meyoung@affi.com
443-904-3937
