Electromagnetic induction to improve taste and shelf life of beer and other beverages

A new electromagnetic induction technology promises to make beer and other beverages taste better and have a longer shelf life. Developed by Purdue University-affiliated startup Induction Food Systems (IFS), the new technique that applies precise heating to food processing has recently completed its major first round of testing ahead of a market launch later this year.

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Category: Science

Tags:

• Food
• Food technology
• Purdue University

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