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Shelf life - Articles and news items

Nanoparticles to revolutionise shelf-life

Industry news  •  15 August 2016  •  Roy Manuell

Iranian researchers have discovered how to improve polymeric materials in packaging by manipulating nanoparticles of clay and iron oxide.

Shelf life determination: The manufacturer’s challenge

Issue 6 2015  •  9 December 2015  •  Carol Zweep, Manager of Packaging, Food and Label Compliance, NSF-GFTC

Food manufacturers face many challenges in providing safe, quality food products in line with customer demands. Consumers expect to purchase high quality, fresh food. There is also a desire for fewer or no food additives or preservatives along with environmental concerns about food wastage. Manufacturers are pressured to reformulate to meet health and clean label demands and to ensure food safety and brand protection. In addition, manufacturers are challenged with maximising and determining shelf life of food products that are exposed to varying conditions in the supply chain. Shelf life touches on all the issues above (consumer trust, safety and quality) and shelf life determination is an essential requirement for food processors. This article discusses factors affecting shelf life, how to determine end of shelf life, how to conduct shelf life testing in a step-by-step approach, and accelerated shelf life testing…

Superchilling can safely extend shelf life by 120%

Featured news  •  19 August 2015  •  Victoria White

Research carried out by Campden BRI has shown that superchilling can safely extend the shelf life of chilled foods without any loss of sensory quality…

‘Shelf life savviness’ will aid food waste reduction

Industry news  •  9 December 2014  •  Leatherhead Food Research

Sophisticated shelf life strategies could help accelerate industry-wide efforts to reduce unnecessary food waste, according to Leatherhead Food Research…

Peppers and tomatoes on the vine seems to have a longer shelf life in PLA packaging

Industry news, News  •  11 April 2011  •  Wageningen UR

Peppers & tomatoes on the vine seem to have a longer shelf life in PLA packaging compared to products packed in synthetic materials…

Monitoring the shelf life of minced beef meat using NIR and MIR spectroscopy

Issue 1 2011  •  3 March 2011  •  Nicoletta Sinelli and Ernestina Casiraghi, DiSTAM, Department of Food Science and Technology, Università degli Studi di Milano

The meat processing industry has shown an increasing demand for fast and reliable methods to determine product quality characteristics during the last few decades. Traditional quality analyses based on chemistry and microbiology have several drawbacks, the most significant of which are low speed, use of chemical products, high manual dexterity, destruction of the sample and the physical distance between the process and the analytical instrument. Several fast and non destructive instrumental methods have been proposed. Infrared spectroscopy has proven to be an interesting and good analytical method for at-line, on-line and in-line analyses for a variety of meat products and quality parameters.

Predictive shelf life modelling of orange juice treated by novel processing

Issue 5 2010  •  4 November 2010  •  Floor Boon, TNO and Nicolas Meneses & Dietrich Knorr, Technische Universität Berlin

Shelf life is defined as the period during which a product is acceptable for human consumption. Products are spoiled by microbial, chemical and physical processes. Shelf life is determined by the raw material quality, product formulation, processing, packaging and storage conditions. Processes that determine shelf life can be described using mathematical models, which can be used to predict shelf life or determine preservation conditions to achieve a desired shelf life. In this article, a predictive shelf life model for orange juice treated by high pressure (HP) and pulsed electric field (PEF) processing is described. Shelf life is based on microbial and enzymatic spoilage.

To what extent do microbial enzymes affect the shelf life of food of animal origin?

Issue 2 2009  •  1 June 2009  •  Dr Peggy Braun, Institute of Food Hygiene, Veterinary Faculty, University of Leipzig

Increasing interest by consumers, producers and retailers in food safety, supported by several regulations of the European Commission (e.g. EC-regulation 178/2002; EC-2073/2005 amended by EC-regulation 1441/2007), gives accurate shelf-life determination of products a new consequence. Although there is rapid progress in food processing and new concepts such as predictive microbiology have found practical applications, differences between the predicted and actual shelf-life have to be noted. The reasons may be related to the wide range of reactions which cause food spoilage. According to EC-regulation 178/2002 (article 14, 2b, 5), spoiled products have to be considered as unsafe and as unfit for human consumption. In that case, food shall not be placed on the market.

Quick shelf life prediction: TNO develops unique microbial genomics toolbox

Issue 4 2008, Past issues  •  3 December 2008  •  TNO, Food and Biotechnology Innovations

Consumers demand healthy, tasty foods with a fresh appearance and a long shelf life. To meet these expectations, the food industry has to be innovative in product and process optimisation. TNO has developed a unique microbial genomics toolbox that enables food manufacturers to quickly predict shelf life and design new preservation strategies.

Monitoring the shelf life of dairy products

Issue 4 2006, Past issues  •  6 November 2006  •  Nicoletta Sinelli, Department of Food Science and Technology, University of Milano

The evaluation of shelf life of perishable foods is a key aspect of modern production and distribution. Food ‘freshness’ is one of the most required attributes by consumers and is strongly influenced by storage conditions – temperature abuse being one of the main factors affecting the shelf life (Labuza, 1982; Singh, 1994).

Fresh dairy products are ‘living’ products that continue to ripen during marketing, with a shift in chemical and sensory properties. An important commercial goal for soft and un-ripened dairy products is to keep them fresh i.e. to maintain some peculiar sensory characteristics such as a white and ‘brilliant’ colour, creamy visual texture and spreadability, milky aroma and flavour and low acidity. All these characteristics undergo slight changes during the early phases of the lipolytic and proteolytic processes caused by the natural microflora.

Prolonged shelf life of MAP fish

Issue 2 2005, Past issues  •  3 May 2005  •  Anlaug Ådland Hansen, Dept. of Animal and Aquacultural Sciences and Thomas Eie, Dept. Of Chemistry, Biotechnology and Food Science, Matforsk AS, Norwegian Food Research Institute, Norwegian University of Life Sciences

Modified atmosphere packaging (MAP) of fish extends the shelf life of high quality products at low temperatures by inhibiting bacterial growth, oxidative reactions and unwanted components such as TMA (trimethylamine). CO2 is the most important gas used in MAP because of its negative effect on bacterial growth.

An initial alteration of the gaseous environment surrounding the product, modified from its initial condition, is defined as modified atmosphere packaging (MAP) (Brody, 1989). Different forms of MAP have been used for several decades (Coyne, 1933) and MAP fish is now a popular product in many markets making fresh skinned and boned fishfillets convenient for consumers.


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