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Food Industry Update

Multi-facet characterization quantifies humidity’s impact on food powders

What you need to know when developing a moisture-control strategy
For many dry foodstuffs the ingress of even small quantities of water can compromise product performance. Granular foods — such as instant coffee, sugars and gravy granules — can all change, with the uptake of water, from relatively free-flowing, easily manageable powders to a far less desirable clumped or even solid mass. Knowing when — and to what extent — to control moisture depends in the first instance on understanding how a powder responds to humidity.
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China invests in the U.S. food industry

The U.S. agriculture and food industries are primed for further consolidation, as foreign companies flush with cash look to purchase attractive assets that give them an advantage in increasingly competitive businesses.
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