CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I
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.
It’sFresh! will open a HQ in the US next month to meet business growth in the Americas.
MOCON has joined with Ronox Technology to open a flexible package testing lab in Poland.
The patisserie world has not fully tapped into vibrant colors but should, a manager at Pidy says.
Birko and Sterilex Corp. have bundled two patented chemistries to help processors meet shelf life challenges and food safety in brine injected meats.
Mocon has launched a system that gauges oxygen transmission rates through flat materials and food packaging.
Færch Plast is ready to launch absorbers in its packages in the UK for meat and fish to extend shelf life by days.
The definition of freshness in bakery has evolved into a multi-dimensional parameter that goes far beyond shelf life, says Novozymes.
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.
global food safety conference 2013 in barcelona
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.
Dispatch from Sial 2012
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.
A research project in Pakistan has successfully extended the shelf life of different fruits by applying various types of edible coating materials.
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.
Avure Technologies will open a factory in the US by the end of the year in response to demand for High Pressure Processing (HPP) equipment.
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%.
SCA said it is developing breakthrough active packaging to help extend the shelf life of fruit and vegetables.
Don’t miss out on FoodProductionDaily.com’s Controlling Shelf Life virtual conference which is taking place today.
Glass won't disappear, but novel jam 'cup' will win market share: EDV
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.
US demand for active and intelligent packaging is predicted to climb 8 per cent per year to be worth US$2.3bn by 2015, new industry research has said.
Confusion surrounds future of UK Best before labels
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.
Cinnamon active label extends peach shelf life, maintains sensory qualities
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.
Bread enzyme gives softness, better sliceability and longer shelf life, says DSM
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.
Vitiva extends meat line in quest to move beyond extract supply
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.
Marketing trends force brands to consider light damage
Special Edition: Shelf Life
The latest trends in beverage and dairy are forcing companies to consider the potentially damaging effects of light on product quality.
Food sector and R&D need to chew the nano fat for wider take-up: analyst
Special Edition: Nanotechnology
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...
'Game changing' high pressure processing system launched
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.
Superchilling and MAP give fish shelf life a boost, study
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 members back food quality study
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.
E-numbers scrutinised via iPhone apps
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.
Enzyme launched for low-lactose taste saving
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.
Study shines light on photosensitive drink shelf life
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.
Ireland issues multi-lingual food labelling guidance
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 blends to take tortillas into new markets
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.
Natural polymers developed to increase shelf life
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.
Deaeration system improves beverage filling
A new system designed to reduce oxygen levels in beverages improves fillings speeds and can extend the shelf life of products, its manufacturer claims.
M&S sealing technique extends shelf life
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.
UK survey detects Listeria in mixed raw veg salads
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
Elastomer provides increased shelf life, claims manufacturer
A new thermoplastic elastomer could increase shelf life
significantly, claims its manufacturer.
Grape fibre could boost shelf life of meat products
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.
Studies look at lengthening shelf life of fresh cut produce
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
Bacteria elimination program battles food safety fears
A method to eliminate or reduce bacteria inproducts coupled with a
certification system couldhelp processors overcome public fears
Purac ingredient range tackles Listeria threat
Purac claims to have developed a line of ingredients that can help
food makers meet new European Commission regulations on