David Spector’s Post

Portuguese “Bag In Box” wines Ideal for those who consume wine daily, the bag in box is cost-effective and durable. Growing in the market is a matter of time. The storage of wines in pouches and cartons, known as bag in box, may not be new. Its popularity and respect among experts, on the other hand, are more recent. In fact, the technique was created in the 1950s, for the storage of liquids, but soon came into use by wine producers, as it extended the durability of the products, even after they were opened. Over time, this type of packaging has become an alternative that is not only more sustainable, but also more practical and intelligent. Consumers realized this and so did the market. Today, important producers, even the most traditional ones, already sell their wines also in a bag in box version. Little by little, wine lovers, even the most demanding, are beginning to get rid of their prejudices. For those who consume slowly, this type of packaging only has advantages! What is a bag-in-box package? The translation says it all. A bag in box is a package formed by a bag, inside a box for transportation. It also has a spout, which can be a simple lid, a connector or a tap, depending on the product to be transported. In the case of wines, a tap is used in conjunction with the vacuum system. The liquid comes out (and the bag goes “slimming”), without allowing air to enter the bag and oxidize the product, altering its properties and flavor. Thus, the durability of an opened wine that is stored in this format is much longer than in the traditional glass bottle. this durability can also be variable, from 4 weeks to 2 months, depending on the quality of the packaging. Its capacity usually ranges from 3 to 10 liters. There are also boxes with two or more bags and taps: a stimulus to variety. The origin of the bag-in-box Interestingly, the packaging was created for the transportation of automotive battery fluids. It was soon incorporated by the food industry and had its technology improved, as well as its design. Currently it is used to store different liquids, water, juices, olive oil, ready drinks, among others. Portuguese wines in bag-in-box The interest of the foreign market for wines stored in bag in box made important producers and prestigious winemakers reevaluate the alternative. More and more the format is occupying the shelves of Portuguese supermarkets. Many other name producers already market part (foreign market) of their production in these formats. If you’re ready to ‘bag’ all of these extraordinary benefits for your brand with sustainable ‘Bag in a box’ packaging solutions that guarantee maximum product protection and a superior customer experience, then speak to our friendly team today! Find out more about our Bag-in-Box range here. Official website: www.zeadn.com Our website on Alibaba : https://lnkd.in/gYX5WxER...

Hybrid vs. Bioengineered Grapes Hybrid grapes are created by crossbreeding two or more grape species. The goal is to combine desirable traits from different species, such as disease resistance, cold hardiness, and unique flavor profiles. Genetically modified grapes are those that have had their DNA altered using genetic engineering techniques. This can involve the insertion of genes from other organisms to impart specific traits, such as pest resistance or improved nutrient profiles. The University of Minnesota is recognized as one of the top hybrid crop research programs in the country, with the goal of developing high-quality, cold-hardy, and disease-resistant wine grape cultivars. https://mnhardy.umn.edu/

As humans visit space more frequently, understanding microgravity's effect on food-creation processes is becoming increasingly important. Our scientists have started studying its effect on beer yeast fermentation 🔗 go.ufl.edu/space-beer. #SpaceExploration #FoodScience

As an appetizer of things to come in the world of sustainable food production, here is an interesting article from The Cell Base announcing the world's first cultivated Black Sea Bass from the Atlantic Fish Co. What goes into cultured fish protein? Well, you're going to need to ask a friend who has degrees in cell biology, molecular biology, biophysics, bioengineering, and chemical engineering to find out.

If you're looking for an absolutely fascinating interview with one of geniuses in molecular farming, check out The Cell Base interview with Raya Liberman-Aloni, co-founder and CTO of PoLoPo. She discusses many interesting topics, including how their SuperAA platform can eventually be used to replicate additional animal products such as dairy. Thank you Phoebe Fraser! What motivated the establishment of PoLoPo, and what led the company to focus on molecular farming? "Molecular farming is emerging as a major pillar of food technology. It is a sky-is-the-limit field with the ability to radically rewrite how humanity is nourished and how our planet’s finite resources are used. This has been a long-time passion for our co-founder and CEO, Maya Sapir-Mir, and me. We both worked in plant science and genetics for more than a decade after our PhD studies and post-doctoral work at the agricultural R&D institute, The Volcani Center, in Israel." Maya Sapir-Mir Ido Eliashar Ⓥ Kezia Jauron Evolotus PR https://lnkd.in/gTYcGBHT

🔬 Have you ever thought about the possibility of using horse milk to make ice cream? 🍦 A recent article on Phys.org has shone light on the research being conducted to explore the viability of this unique idea. The potential benefits and challenges are being examined, promising an interesting journey of discovery in the world of food science. 🐎 What are your thoughts on this intriguing concept? Share your views in the comments below! #HorseMilk #IceCream #FoodScience https://ift.tt/v5lJZGm

Really interesting studies for the Seafood Sector! 

Analyzing Regional Aroma Characteristics of Wines with GC-MS - Chromatography Online: The precise definition of single-cell boundaries is particularly important in proteomics to reduce sample heterogeneity and enhance data quality.

FSM24 Session 12: CONNECTIVITY OF MICROBIOMES IN THE FOOD SYSTEM Chiara Traina "Microbial communities of Taggiasca fermented olives and olive tree: preliminary study combining culture-dependent and independent approaches." University of Turin 🎤 #FSM24 #MicrobiomeSupport #foodsystemmicrobiomes

Must clarification is an indispensable step in grape processing, as well as being fundamental to the onset of proper alcoholic fermentation. Enartis https://lnkd.in/gx8BbdSB