Food preservation

• Meeting consumer demand, Ferry-Morse has increased its online offering of USDA-certified Organic vegetable, fruit, and herb seeds so gardeners of all levels can enjoy homegrown produce while reaping the benefits of organic food.
• View the full release here: https://www.businesswire.com/news/home/20240222153747/en/
  Ferry-Morse has increased its online offering of USDA-certified Organic vegetable, fruit, and herb seeds so gardeners of all levels can enjoy homegrown produce while reaping the benefits of organic food.
• (Photo: Business Wire)
  Like all Ferry-Morse seeds, the Organic Collection seeds are Non-GMO and Non-Neonic, which means they are free of neonicotinoid chemicals, which are harmful to pollinators.
• Plantlings will be available through June or while supplies last, and all orders will be shipped two-day to ensure quality.

• LAS VEGAS, Feb. 27, 2024 /PRNewswire/ -- The luxury kitchen in The New American Home® (TNAH) supports the ultimate entertaining lifestyle with pro-level functionality thanks to industry-first luxury appliances from Signature Kitchen Suite.
• Made for entertaining, the home's open and inviting kitchen features the award-winning line of Signature Kitchen Suite luxury built-in appliances, which cater to cooking and wine aficionados, alike.
• Signature Kitchen Suite's advanced double wall oven flanks the left side of the kitchen, and the expansive island features a built-in microwave oven drawer.
• Signature Kitchen Suite is the luxury appliance brand backed by global technology leader LG Electronics.

• It serves as a clean fuel for fuel cells, a promising technology for electric vehicles and stationary power generation.
• Industrial gases, such as nitrogen and carbon dioxide, play pivotal roles in various applications within this sector.
• As the semiconductor industry experiences growth and innovation under the European Chips Act, there is a corresponding opportunity for the industrial gases market in Europe.
• The leading players in the industrial gases market are Air Liquide (France), Linde plc (England), Air Products & Chemicals, Inc. (US), Messer SE & Co. KGaA (Germany), and Nippon Sanso Holdings Corp. (Japan).

• The global market value of cheese was about US$83.4 billion in 2022 and is projected to exceed US$120 billion in 2028.
• In Nigeria, the most popular cheese is wara, a soft product with a mild, sweet taste and milky flavour.
• Wara also has a very short shelf life of about two or three days.
• As Nigerian food scientists, we set out to find a way to preserve wara more effectively in its indigenous form.

Our research

• In our experiment we preserved wara with chemical and natural preservatives: sorbic acid and ginger respectively.
• We kept the wara in whey for three weeks.
• Sorbic acid was added to different samples at a concentration of 0.05% and 0.1%, which is below its maximum permissible limit of 0.3% in cheese according to the international Codex Alimentarius standard.

5% ginger to portion A
2.5% ginger and 0.05% sorbic acid to portion B
0.1% sorbic acid to portion C
no preservatives in portion D.

• The curd (the solid which separates from the liquid whey) was moulded into a cone shape.
• Microorganisms are important in fermenting milk and most are beneficial, but could cause spoilage if their growth is not controlled.

The outcome

• The use of 0.1% sorbic acid to preserve wara was the most effective in reducing bacterial and fungal count.
• The addition of 2.5% ginger and 0.05% sorbic acid to wara reduced the microorganisms present and was much more effective than the addition of 5% ginger alone.
• The physical examination of the stored wara showed that samples stored inside the refrigerator retained their fresh aroma throughout the period of storage.
• Freshly made wara samples without preservatives had the highest score for taste, flavour, colour, texture and overall acceptability.
• Adding 2.5% ginger and 0.05% sorbic acid reduced the sensory scores of wara compared to the 0.1% sorbic acid sample.

Malomo Adekunbi Adetola works for Obafemi Awolowo University, Ile - Ife, Nigeria. She receives funding from Carnegie and the Dutch Ministry of Foreign Affairs.