A recent study by the Competition and Consumer Affairs Authority (CCAA) has found that locally produced food items in the market may not be displaying ...

An evaluation of domestic refrigerator temperatures has led to an update of guidance on shelf-life studies. Work by scientists at the French Agency for Food, Environmental and Occupational Health and ...

Manufacturers often add salt to processed foods in order to prolong shelf life.

Physicists from Tomsk State University and the Institute of Strength Physics and Materials Science of the Siberian Branch of the Russian Academy of Sciences have developed an innovative material for ...

Fruit ripening determines shelf life and consumer appeal, yet the molecular switches that control this process remain partially understood. This study identifies a key regulator—histone deacetylase ...