Shelf Life

Image: Getty/Hailshadow

The packaging paradox: the balance between clean labels and shelf life

By Oliver Morrison

In today’s era of sustainability, rising ingredient and energy prices, reducing waste by extending shelf life is more imperative than ever. But what implications does this have for clean labels? Where do manufacturers draw the line between extending shelf...

Citrus fruits are ‘distinctively’ high in vitamins, minerals and nutrients. Pic: Getty Images/bhofack2

Citrus peel boosts fiber and shelf life in bread: Study

By Kristine Sherred

A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.

The Italian government is enforcing a new labeling law to distinguish between fresh bread and those that have undergone 'preservative' methods to increase shelf life. Pic: ©GettyImages/benidio

Italy enforces fresh bread labeling law

By Gill Hyslop

Italy is to enforce a new labeling law today (December 19) to distinguish fresh bread from products that have been ‘preserved for prolonged durability’.

The service helps retailers shift more than 1.3 million products each month, that would likely have gone unsold otherwise. © Zéro-Gâchis

SPOTLIGHT ON START-UPS

Waste-zapping app looks for new retail partners

By Niamh Michail

Helping retailers shift over 1.3 million products that would have been wasted otherwise is just the first step for French company, Zéro-Gâchis, which has set its sights on expanding to Spain, Belgium and beyond.

'In order for the Pantry app to be most effective, we envisage that collaboration with a large grocery retailer could be the way forward,' said lead researcher Elliot Woolley. © iStock

Industry must help consumers cut food waste, say app developers

By Niamh Michail

Focusing food waste efforts on industry when most waste happens at home is misdirected but industry must share best practice to help consumers cut waste, say the developers of a smart phone app that slashes domestic food waste by 34%.

Many customers are looking for clean label, but is it worth it for manufactures?

DISPATCHES FROM 2015 AACC INTERNATIONAL

Clean label: Is it worth it?

By Hal Conick

“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the cost?

The UV-C system came online in January

Campden BRI invests in cold plasma and UV-C tech

By Joseph James Whitworth

Campden BRI has purchased a continuous UV-C and installed a large scale cold plasma machine to give industry access to new technologies to develop ways of processing and preserving products.  

Infratab shelf life sensors software freshness

Special Edition: shelf life

How fresh is it? Smart sensors quantify stages of shelf life

By Rachel Arthur

Researchers have developed smart sensors and software to measure and quantify how fresh food is, offering information such as the period of best flavor, highest nutritional value, and days left after opening. 

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