When fruits and vegetables are processed to food products such as wine and snacks, in most cases sulphur dioxide (SO2) has a finger in the pie. The main function of this additive is the prevention of enzymatic and non enzymatic browning in foods, especially fruit and vegetable products.
In addition, sulphur dioxide has strong antimicrobial capacity and preserves against microbial spoilage. “The SO2SAY project will develop a strategy to replace the application of sulphur dioxide or its salts for almost all food products” explains coordinator Hauke Hilz. “An important aspect for food applications is the preservation of the sensory quality and shelf-life of the SO2-free products.”
EU-funded project starts research on replacement of sulfites in food
Nine partners …

You’ve heard of Save the Whales, but what about Save the Red Wattle Pig? Or Save the Tennessee Fainting Goat? OK, they’re not actual slogans, but they could be. That’s because the underlying issue remains the same: These animals are at risk of extinction, meaning that if they die out, it’s not just sad (more species of plants and animals are going extinct today than at any time since the dinosaur days), but we also lose a part of our heritage. These animals historically served as American foods. Thus, they’re “heritage foods.”
Heritage foods come from endangered or rare breeds of purebred livestock and crops. American Livestock Breeds Conservancy is working to keep dozens of such …