Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.
High Pressure Processing (HPP) is widely used to pasteurize food, but most food producers ‘hide’ the method because of consumer perceptions, a HPP consultant said.
Removing ethylene using an active packaging technology can extend strawberry shelf life by at least two days, according to research presented this week.
Biotech firm Galactic is working on food safety tools that will enable food and drink manufacturers to better predict and control product shelf life based on pathogen growth models.
German consumers’ are willing to pay more for bright red coloured ground beef even when told it results from treatment with carbon monoxide in modified atmosphere packaging (CO-MAP), according to a study.
Sealed Air and Diversey highlighted minimising food waste, sustainability and verifying safety systems as focus areas for the firm relevant to food safety.
Consumers are willing to pay more an extended shelf life for meat in modified atmosphere packaging (MAP) as long as they understand the technology behind it, according to a study.
The food industry could be approaching a time when packaging will be completely eliminated from the supply chain, according to Olivia Milan-Grobois, business unit director, Sial Group.
German company Food Freshly has begun offering processors a bespoke formula wash for fresh foodstuffs that it claims will keep them germ free and extend their shelf life.
Oplon has partnered with Reynolds Group to create antimicrobial coatings for their packaging which could extend shelf life of products by months and will be commercially available within the next two years.
A UK research firm are in the early stages of creating an ‘invisible’ film coating for meat to extend shelf life with the aim of eliminating primary packaging.
Marks & Spencer (M&S) said it has become the first retailer to use a “revolutionary” ethylene strip in strawberry punnets at the point of sale that will extend the shelf life of the fruit by up to 50%.
Spanish firm EDV Packaging claims its new 'high barrier' plastic cup for fruit spreads provides an alternative to glass for food firms, although it can't compete on price quite yet.
ADM Cocoa claims to have overcome the barriers that have historically prevented the development of premium bakery and confectionery fillings with a long shelf life through the use of lipid technology.
The future of Best before labels in the UK is shrouded in uncertainty following media reports that the UK government is considering scrapping them in an attempt to cut the 8.3m tonnes of food thrown away by households each year.
A new active packaging system containing essential oils has been found to significantly extend the shelf life and preserve the quality of one variety of peach, according to research.
Israeli scientists have said their new nano-coated “killer paper” could be used in food packaging to combat bacteria such as E.coli to extend product shelf life.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
Slovenia-based Vitiva has extended its SyneROX portfolio for meat applications in a bid to be recognised as more than just a supplier of natural rosemary extracts.
The benefits for nano-packaging, showing how it can overcome current food and drink industry challenges in terms of shelf life, distribution or sustainability, need to become more apparent in order to ensure widespread commercial implementation, says...
A game changing high pressure processing (HPP) system makes improved food safety technology more affordable and responds to the growing trend for preservative-free products, said manufacturer Avure Technologies.
A combination of super-chilling and modified atmosphere packaging (MAP) can extend the shelf life of Atlantic salmon fillets by a further 11 days, according to a study from Chilean scientists.
Leatherhead Food Research has revealed six research projects chosen by its members for 2010-2011, with strongest support for a study into freshness and food quality indicators.
New applications for iPhone are giving consumers instant access to information on food additives by entering the E-number – but there are questions about the science used to support the safety opinions.
The development of a new enzyme for low-lactose milk and dairy products can cut out the formation of off-flavours following processing, according to its manufacturer.
The significance of lighting on shelf-life in photo-sensitive
drinks and food products should not be underestimated by processors
when considering how to store their products, says a new study.
The Food Safety Authority of Ireland (FSAI) has published new
labelling guidance for food manufacturers, which it hopes will help
international companies meet the nation's labeling requirements.
Danisco believes its new range of ingredient blends called
Powerflex, intended to keep tortillas soft and fresh no matter what
the shelf-life requirements, could help open up new global markets
for the food product.
New polymers and plastics developed could be used to satisfy
growing demands for extended shelf life and products made from
natural, sustainable sources, US researchers claim.
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 a way to seal flexible film packaging, partially developed by
a supplier to UK retailer Marks & Spencer, reduces the amount
of material required and extends the shelf life of products,
according to results of recent trials.
About 5 per cent of mixed raw vegetable salads in the UK are
contaminated with Listeria monocytogenes, according to a national
survey that uncovered two products with levels above the EU's
regulatory limit.
Antioxidant and fibre-rich waste from wine making could offer a
cheap and healthy alternative to synthetic antioxidants to prolong
the shelf life of meat products, suggests a study from Spain.
A combination of specific packaging films, cleaning chemicals and
modified atmospheres can lengthen the shelf life of fruit and
vegetable varieties, according to studies by the US Department of
Agriculture (USDA).
