Clean-label bread maker Base Culture expands beyond the frozen aisle with its first line of shelf-stable products, tapping into consumer demand for preservative-free and nutrient-dense foods, CEO Johnny Heiselberg told FoodNavigator-USA.
Research from the University of Chicago has found that one of the most widely used food preservatives, nisin, has a damaging effect on the good bacteria in our gut
A recent study by Kerry reveals 98% of consumers polled are actively trying to minimise food waste by switching to brands or products that offer better shelf life.