Shelf life - Articles and news items

Packaging & Shelf Life supplement

Issue 6 2016, Supplements, Z Homepage Promo  •  13 December 2016  •  New Food

In this supplement: sensory optimised salt and fat reduction in processed meats; edible food coatings; and Fruit Logistica 2017 show preview…

EFSA comes to conclusion on titanium dioxide

Industry news  •  14 September 2016  •  New Food

EFSA has completed its re-evaluation of all food colours including titanium dioxide, permitted for use in the European Union before 2009…

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.

Edible coatings that extend the shelf-life of fish and seafood

Industry news  •  15 June 2016  •  Victoria White, Digital Content Producer

The edible coatings contain natural substances with antimicrobial properties that reduce the growth rate of spoilage microorganisms on fish and seafood…

Investigating the potential of HPT for safeguarding food

Industry news  •  27 May 2016  •  Victoria White, Digital Content Producer

Highly resistant fresh food could be achieved, according to encouraging results from ongoing studies that combine high pressure with temperature (HPT)…

Ultra-thin silk coating extends the life of fruits

Industry news  •  6 May 2016  •  Victoria White, Digital Content Producer

Engineers have demonstrated that fruits can stay fresh for more than a week without refrigeration when coated in an odourless, biocompatible silk solution…

Refrigeration: A deep dive into the deep freeze

Issue 2 2016  •  26 April 2016  •  Ruud van der Sman, Food & Biobased Research, Wageningen University & Research Centre (UR)

Freezing is an important means for food preservation as, with this technology, long term storage of high quality foods is possible. To achieve high food quality the freezing rate is an important parameter, determining ice crystal size and shape and also the mechanical stresses imparted to the food. For foods with a cellular structure the ice crystal size, with respect to the cell size, is a critical measure, determining the texture and water holding capability of the food after thawing. If ice crystals grow too large during freezing, they will puncture the cell membrane and the food will leak the intracellular fluid during thawing. Also, the food texture will become unappetising and mushy…

EFSA calls for more data on sulphites to ‘fully confirm’ safety

Industry news  •  15 April 2016  •  Victoria White, Digital Content Producer

EFSA recommends that the temporary group acceptable daily intake for sulphites should be re-evaluated within five years when new data is available…

Food biopreservative nisin kills cancer cells and MRSA in study

Industry news  •  12 January 2016  •  Victoria White

A study has found that nisin, a naturally occurring food preservative that grows on dairy products, delivers a one-two punch to cancer and antibiotic-resistant bacteria…

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…

Nestlé opens frozen and chilled food R&D centre in Solon, US

Industry news  •  22 July 2015  •  Victoria White

Nestlé has opened a $50m research and development centre in Solon, Ohio to develop new nutritionally balanced and gluten free options for the company…

3D-printed smart cap uses electronics to sense spoiled food

Industry news  •  21 July 2015  •  Victoria White

Engineers have 3D-printed a wireless “smart cap” for a milk carton that detects signs of spoilage using embedded sensors…

Blue LEDs could be used as chemical-free food preservation technology

Industry news  •  15 July 2015  •  Victoria White

A team of scientists has found that blue LEDs have strong antibacterial effect on major foodborne pathogens and could be effective in preserving food…

Pulsed electric fields could be used in developing countries to preserve milk

Industry news  •  20 May 2015  •  Victoria White

Pulsed electric fields could provide an energy-efficient way to preserve milk in developing countries, according to a team from Tel Aviv University…

  • Page 1 of 2
  • 1
  • 2
  • >

 

Register for our upcoming Food Integrity webinar seriesLEARN MORE
+ +