JMRConnect - Shaping Influence® PR’s Post

𝗣𝗿𝗲𝘀𝗲𝗿𝘃𝗲 𝘁𝗵𝗲 𝗘𝘀𝘀𝗲𝗻𝗰𝗲 𝗼𝗳 𝗣𝗹𝗮𝗻𝘁-𝗕𝗮𝘀𝗲𝗱 𝗙𝗼𝗼𝗱𝘀 𝘄𝗶𝘁𝗵 𝗛𝗣𝗣 High Pressure Processing (HPP) is the ideal non-thermal preservation method to maintain the delicate characteristics of plant-based favorites like: 🥑 Fruit and vegetable-based dips (guacamole, salsas, tzatziki) 🥗 Ready-to-eat salads (hummus, potato salad) 🥫 Dressings, marinades, condiments, meat analogues, and non-dairy cheese HPP ensures food safety by inactivating pathogens and slowing spoilage microorganisms, significantly extending shelf life. Discover why HPP is a cost-effective solution for plant-based food preservation. https://lnkd.in/dQsi465F #HPP #Plantbasedfood #FoodSafety

If you have heard the term "dry canning," it's most likely in the context of canning dry foods such as grains, rice, beans, or nuts for long-term storage. The other popular reference to "dry canning" involves pressure canning vegetables without added liquid. ❗Neither of these are recommended methods of home food preservation! Canning is truly a science; therefore, it is essential to follow and use tested and research-based recipes from reputable sources of information. Remember when canning, safety must come first! ➡️ https://ow.ly/l7GX50TCjkY

Today is national cheese 🧀 curds day The modern history of the cheese curd in the US starts with the advent of the dairy industry in Wisconsin around 1840. Settlers from the eastern seaboard of the United States, as well as from western Europe, recognised the dairying potential of Wisconsin’s rich soils and subsequently began to make cheeses. By the beginning of the twentieth century, on farm cheese manufacture had given way to more than 1,000 cheese making cooperatives and Wisconsin had become the premier cheese producer in the US. The predominant cheese type being produced was cheddar and somewhere along the line, someone realised that the salted curds which are a precursor to aged cheddar, were also a delicious fresh morsel in their own right. Salty, tangy and squeaky, this regional delicacy is truly unique. In Wisconsin, curds are usually served battered and deep-fried, perhaps with a dusting of herbs and spices or a dipping sauce. Reputedly, the higher green grass content in the diet of Wisconsin cows results in a yellowy, stringy curd which will go gooey in the middle when fried. By contrast, Canadian curds are produced from cows with a higher dry feed diet and a more suited to that unique Canadian delicacy – poutine – simply chips and gravy sprinkled with salty, tangy, chewy curds which don’t carry quite the same cheesy flavour as those from Wisconsin. #chemistry #culinary #cheese #dairyindustry #science #sciencecommunication #chemistry #biochemistry #foodscience #food #foodsafety #farming #foodscienceandtechnology #Wisconsin

Edlund's ARC! Slicer simplifies your fruit and veggie prep. It's ideal for slicing everything from tomatoes to cucumbers with accuracy and ease. Make the most of National Fresh Fruit and Vegetable Month by upgrading your food prep game with Edlund Company. Contact The Redstone Group for more details! #NationalFreshFruitAndVegetableMonth #Edlund #HealthyEating #KitchenEfficiency #RedstoneGroup

That’s what you could call ‘food language’, and this particular dish could be described as dialect due to a number of factors. From the insect pizza to the stinky tofu, the probability of getting the tastiest boom-boom sauce is not in question, but the chance of meeting insects in our food is ever present. This time we’re heading into the land of the strange and peculiar, where even our daily feed takes an unusual turn. https://lnkd.in/gwXD9nh3 #weirdfoodcombos #weirdfood #weirdfoodcombinations #weirdfoodbutyummy #weirdfoodbutgoodfood #weirdfoodcravings #weirdfooddreams

Federal officials are urging people not to eat recalled cucumbers, as well as salads and wraps that could contain the product, amid an investigation into an outbreak of salmonella that has sickened at least 68 people in 19 U.S. states and sent 18 to the hospital. In the New Era of Food Safety conflicts continue to exist between enforcement responsibility and facilitating the flow of imported, domestic and locally sourced goods. Although a series of safety protocols are essential in an industry that is heavily fragmented, statistics demonstrate the need for a system / process that sanitizes food products at various points of distribution from the farm to the fork. A study and testing that was performed on the SaniChill Food Sanitizing System that incorporates a Synergistic Process at the University of Georgia, Department of Food Science and Technology under the direction of Yen-Con Hung, a world-renowned scientist and expert on food safety can be viewed at: www.sanisttechnologies.com www.TrueWashPro.com #FoodSafety #SupplyChain #FoodDistrubution #FoodRecall #FDAFoodRecall

Looking to boost your T-levels the natural way? Check out our new blog post on the top 10 testosterone-boosting foods every man should know! 🍌🥜 From oysters to eggs, we've got you covered. Head over to https://lnkd.in/dbzPaq3H to read more. Let us know your favorite T-boosting foods in the comments below!

Have you seen the 'rubber fruit' trend on TikTok? 🍏🍇 Curious why fruit feels rubbery? Factors like improper storage, over-ripeness, and specific varieties can affect texture. Cold exposure and ethylene gas play a big role too! As a food safety consultant, I love diving into these quirks. Let's explore how we can keep our fruit fresh and delicious! 🍓🍊 #TikTokTrends #FoodScience #FruitFacts #FoodSafety

(Storage Temperatures for Different Types of Food ) 1- Fish: • Fresh whole fish: Store at 4°C or below for up to 7 days. • At 0°C: Can be stored for up to 11 days. • Frozen (at -18°C): Gutted fish can be stored for up to 6 months. 2- Meat: • Fresh meat: Store at 4°C or below for no more than 3 days. • Frozen (at -18°C): Can be stored for up to 9 months. 3- Poultry: • Fresh poultry: Store at 4°C or below for 3-7 days. • Frozen (at -18°C): Can be stored for up to 6 months. 4- Eggs: • Fresh eggs: Store at 4°C or below for 10-14 days. 5- Dairy Products: • Store all dairy products at 4°C or below. 6- Fruits and Vegetables: • Refrigeration (at 4°C or below): Helps maintain freshness. • Important: Sort before storage to avoid contamination from pests, mold, or damaged items. Critical Temperature Guidelines: • Refrigeration: 4°C or below • Freezing: -18°C or below • Danger Zone: 5°C to 62°C (Ideal for bacterial growth) • Frying Oil Temperature: Do not exceed 180°C • Reheating Food: 75°C within 1 hour • Cooking Food: Minimum temperature of 75°C This summary ensures proper food safety and storage. #Foodsafety #FoodScience #Foodtech #Storingtemperature

TAIHO X-RAY INSPECTION MACHINE & FOOD SAFETY GUARDIAN For Bulk Materials Suitable for blind spot detection, identification, and comprehensive and accurate removal of physical foreign objects and defective materials in stir fried peanuts, melon seeds, nuts such as pecan, walnuts, pine nuts, as well as dehydrated vegetables, dried fruits, miscellaneous grains, candies, traditional Chinese medicine slices, and other bulk materials. For Packaged Products Suitable for high densitity foreign sunstance detection and defects detection for medium and small sized packaged grains, packaged nuts, baked food, snack food, packaged dairy, frozen food within 5kgs. #foodsafety #taihosorting