List view / Grid view
12 January 2016 | By 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...
9 December 2015 | By New Food
In this issue: Allergens, Confectionery supplement, Food Fraud, Mass Spectrometry, Microbiology, Dairy Supplement, Food Contamination roundtable, Shelf Life, Energy Efficiency, Application Notes...
9 December 2015 | By 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…
19 August 2015 | By 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...
22 July 2015 | By 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...
21 July 2015 | By Victoria White
Engineers have 3D-printed a wireless "smart cap" for a milk carton that detects signs of spoilage using embedded sensors...
15 July 2015 | By 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...
20 May 2015 | By 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...
31 March 2015 | By Victoria White
Bioplastics made from protein sources such as albumin have shown significant antibacterial properties and could eventually be used in food packaging...
9 December 2014 | By Leatherhead Food Research
Sophisticated shelf life strategies could help accelerate industry-wide efforts to reduce unnecessary food waste, according to Leatherhead Food Research...
27 October 2014 | By Christian James and Stephen J. James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education
Frozen food is one of the largest sectors of the food industry and its value is increasing throughout the world. The frozen food market in seven of the major Western European Economies was valued at €83.51 billion in 2013 and is expected to grow in value by 10.89 per cent by 20161.…
6 September 2012 | By René van Gerwen, Global Lead Engineer Refrigeration & HVAC, Unilever Engineering Services
Industrial chillers for the supply of chilled water, cold glycol or brine, are frequently used over a long time, and have become even more attractive for several applications to replace direct refrigeration systems. Greenhouse gas footprint and lifecycle costs of ownership of industrial chillers can be significantly reduced by using…
6 September 2012 | By Stephen J. James & Christian James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education
Freezing is a well-established food preservation process that produces high quality nutritious foods that offer the advantage of a long storage life. However, freezing is not suitable for all foods and freezing does cause physical and chemical changes in many foods that are perceived as reducing the quality of the…
13 May 2011 | By Dr Paul Gibbs & Dr Evangelia Komitopoulou, Food Safety, Leatherhead Food Research
The control of microbial access and growth in foods from ‘farm to fork’ is important to ensure consumer health and well-being and minimise losses of foods through spoilage. Whilst it seems almost impossible to achieve a good and consistently hygienic production of raw materials, there are many different ways of…
11 April 2011 | By Wageningen UR
Peppers & tomatoes on the vine seem to have a longer shelf life in PLA packaging compared to products packed in synthetic materials...
