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Since 1998, when the National Sanitation Foundation (NSF) assumed administration of the H1 registration program from the U.S. Department of Agriculture (USDA), concerns about food safety have only increased.

Fermented milk can be endured by individuals having a reduced ability for lactose digestion due to its smaller lactose content. Lactobacilli, lactic acid bacteria and streptococci are the dominant bacteria in fermented milk that effectively suppress the pathogenic and spoilage micro-organisms. The authors, Muhammad Saeed, Iqra Yasmin and Wahab Ali Khan, are from the National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.

It’s no secret—or coincidence—tea’s popularity continues to grow as quickly as its list of attributed health benefits.

The ability to conduct elemental analyses of materials at the production line is improving product quality and consistency while maximizing throughput.

Air Operated Double Diaphragm (AODD) pumps have been part of the industrial pumping scene for more than 50 years.

The authors, from the National Institute of Food Science & Technology, University of Agriculture Faisalabad, Pakistan, propose adding lycopene to yogurt. Lycopene is an essential nutrient as it is not synthesized internally, and must therefore be provided from food source which contain lycopene.

As camel milk has gained popularity globally, India is now warming up to the idea of camel milk production and consumption. Read this research paper to learn more.