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Lactic acid bacteria can extend the shelf life of foods

13 May 2021

Researchers at the National Food Institute have come up with a solution that can help combat both food loss and food waste: They have generated a natural lactic acid bacterium, which secretes the antimicrobial peptide nisin, when grown on dairy waste.

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Two compounds can make chocolate smell musty and moldy

11 May 2021

Chocolate is a beloved treat, but sometimes the cocoa beans that go into bars and other sweets have unpleasant flavors or scents, making the final products taste bad. Surprisingly, only a few compounds associated with these stinky odors are known. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have identified the two compounds that cause musty, moldy scents in cocoa — work that can help chocolatiers ensure the quality of their products.

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289000
Europe food companies
14
percent household expenditure on food
4240000
employees in Europe's food sector

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