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Predictive shelf life modelling of orange juice treated by novel processing

4 November 2010 | By 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…

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Quick shelf life prediction: TNO develops unique microbial genomics toolbox

3 December 2008 | By 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…

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Structured approach reduces production costs

16 November 2007 | By Susanne de Haar, TNO

Food production processes are continuously adapted under the pressure of marketing demands, the availability of new technologies, and to reduce production costs. However, poor awareness about critical aspects of new products and processes may lead to disappointing results. For example, spoiled or overprocessed products. “A structured process validation prevents such…