Blog Amerex
FERMITRAT N, FERMENT FOR COLOUR DEVELOPMENT
In both the meat and fish industries, achieving an attractive…
3 September, 2025/by Alejandro RodríguezClostridium botulinum in Ready-to-eat Foods: Risks, Prevention, and Natural Solutions
Food safety in ready-to-eat products is a constant challenge…
24 July, 2025/by Nuria LázaroCase study of protective ferment in mayo salad: safety and flavour without chemical additives
In a context where consumers increasingly value fresh, natural…
18 June, 2025/by Alejandro RodríguezPRESERVATIVES AGAINST LISTERIA IN SALMON
Smoked salmon is one of the most valued products by consumers…
19 May, 2025/by Patricia RodrigoNEW LISTERIA REGULATION: KEY ISSUES FOR THE FOOD INDUSTRY
Growing health concerns and advances in microbiological control…
9 April, 2025/by Nuria LázaroAVOIDING FOOD ALERTS IN INDUSTRY: SOLUTIONS WITH NATURAL BARRIERS
A food alert not only puts public health at risk, but can severely…
31 March, 2025/by Patricia RodrigoLISTERIA IN FRESH CHEESES: RISKS, REGULATIONS AND PRESERVATIVES
Food safety is a key issue in the dairy industry, and one of…
10 March, 2025/by Patricia RodrigoNATURAL SUBSTITUTE FOR CALCIUM PROPIONATE IN BAKERY
In the bakery industry, the search for more natural ingredients…
5 March, 2025/by Patricia RodrigoNEW NITRIFYING AGENTS REGULATION: REDUCTION OF NITRATE AND NITRITE USE
For years, the reduction of nitrifying agents (nitrates and nitrites)…
18 February, 2025/by Nuria LázaroPREVENTION OF FOOD TOXINS THROUGH NATURAL PRESERVATIVES
Food safety is a priority in the food and catering. Food toxins…
28 January, 2025/by Nuria LázaroPRESERVATIVES FOR PATHOGENIC BACTERIA IN HOSPITALITY
In Hospitality (hotels, restaurants, and cafeterias), ensuring…
14 January, 2025/by Patricia RodrigoTendencias en conservación natural del sector alimentario en 2025
¡Bienvenidos nuestra última entrada del blog! El 2025 ya está…
23 December, 2024/by Nuria Lázaro
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Colmenar Viejo 28770 (Madrid)
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