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Powerhouse Ingredients that Add Color, Flavor and Health Benefits
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

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