Antioxidants’ effects may not be altogether beneficial as a study shows the reactive oxygen species (ROS) molecule that antioxidants are so efficient at eliminating may aid in maintaining health.
Combining essential oils is better than single treatments when looking to stop the growth of some spoilage bacteria on vegetables, according to research.
Almost 200,000lbs of chicken could be affected after dioxin was found in chicken products, according to the US Department of Agriculture Food Safety and Inspection Service (USDA- FSIS).
New technology has preserved salmon shipped from Chile to the US without ice or polystyrene in what Global Fresh Foods (GFF), the company spearheading the initiative, describes as an industry first.
An oxygen-sensitive colour change sensor used to determine the shelf-life of packaged food could challenge industry food quality and safety practices, says its UK-based inventor.
A laser designed to measure gas content in sealed food packaging has the potential to set a new food industry standard for food quality and safety, according to the developer.
Processing fruit, vegetables, meat, fish and other foodstuffs in a modified atmosphere could significantly improve quality and shelf-life, judging by preliminary research at UK food research group, Campden BRI.
A breakthrough process that converts waste carbon dioxide into food packaging and coatings could also be used to replace bisphenol A (BPA) in the linings of food and drink cans, said Novomer, the company developing the technology.
Global demand for functional additives and barrier coatings for plastic packaging is forecast to grow by 4.3 per cent in the five years from 2009 to reach US$752m by 2014, according to Pira International.
Nanotechnology offers significant potential progress in enhancing the barrier properties of polymers used in food and beverage packaging, according to a new scientific review.
A new coating technology for food processing plant interiors utilizes titanium dioxide to inhibit odours and reduces the risk of bacterial contamination, claims the Canadian developer.
A new low-temperature sealing biaxially oriented polypropylene (BOPP) grade film can increase output for bakery and chocolate manufacturers, while reducing their environmental impact, claims Wipak.
The Sprint Rapid Protein Analyzer from CEM Corp, North Carolina, USA, has won a 2008 IFT Food Expo Innovation Award at the IFT trade food show in New Orleans.
The impact of climate change on food supply could be felt even in
the depths of the ocean, warns a UK academic who is assessing the
impact of rising carbon dioxide on the marine environment.
A new system designed to reduce oxygen levels in beverages improves fillings speeds and can extend the shelf life of products, its manufacturer claims.
A new detection system pinpoints individual leaks in packaging,
which reduces recalls by raising the alarm before unsealed products
leave the production line.
A new gas flow controller can help processors save on costs by
accurately adjusting oxygen levels in packaging or at produce
storage facilities, its manufacturer claims.
A liquid system for sterilizing aseptic packaging provides
diaryprocessors with a cheaper alternative to hydrogen peroxide
solutions, its manufacturer claims.
The high presence Campylobacter in poultry and methods to defeat
the pathogen are the subject of two scientific studies published in
the April issue of the Journal of Food Protection.
A new test that realistically determines how much oxygen will pass
through food and beverage packaging during a product's lifetime
will enable producers to speed up and improve new product trials.
The American Food and Drug Administration has given Schott HiCotec
approval for its innovative PICVD process for barrier coating in
food and beverage packaging made of PET.
