Dairy firm tests dehydration for shelf-stable products

01/11/2013 | FoodProductionDaily.com (France)

A new technology that creates shelf-stable dairy products is undergoing testing by dairy firm Gay Lea Foods. EnWave of Canada has created what it calls "radiant energy vacuum dehydration," a technology that the company says is a better alternative to freeze-drying, air drying or spray drying.

View Full Article in:

FoodProductionDaily.com (France)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX