Processed Cheese – What steps are involved in the process?
How is processed cheese made?
Food Safety Around the Holidays
It’s that time of year where the food comes in bulk, leftovers are plentiful, and friends and family gather to catch up on the year. At Midwest Laboratories we know how important Thanksgiving food is on Thanksgiving day. Thanksgiving brings out the families special recipes and traditional dishes. And let us not forget the sheer quantity. We
Driving Smart Decisions – November Update
November Update It is that time of the year. Harvest is in full swing and the fall cool breeze is back. The leaves have fully turned colors and are quickly making their descent to the ground. In addition, growers are in the field evaluating their current yields and contracts for 2019. At Midwest Laboratories, the
Mycotoxins Further Explained – GMO Specialist Brian Hodges
With the current weather conditions, we felt it would be appropriate to speak on the development and potential dangers of Mycotoxins. No matter where you are farming, if weather conditions are amiable for mold growth, the chances mycotoxins start to appear in your crops is significantly increased. Molds that are within the Mycophyta family have
Voices in Food Production – Julie Neuhalfen
Getting the Scoop with Julie Neuhalfen The food we eat keeps us energized and healthy, and we believe this because it’s what we’ve been told since we were kids. But, what happens if the food we eat is potentially harmful? Thankfully, cases are limited due to the preventative programs in place by the FDA and
Voices in Food Production – Jane Caldwell
Getting the Scoop with Dr. Jane Caldwell On Oct 10th we host our second annual Voices in Food Production Symposium. We asked our line-up of speakers to present a spread of hot topics within the food industry. Today we spoke with Dr. Jane Caldwell to discuss her topic of refrigeration shelf life. Jane has a