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13 May 2011 | By Gareth Godley, Bottling Team Leader, MolsonCoors Brewing Company
As a nation, the way in which we enjoy alcoholic beverages is changing. We drink more at home, when we eat we favour wine and with the current squeeze on disposable income, we are putting more emphasis on low prices in our purchasing decisions. Traditional pubs are closing at an…
10 May 2011 | By Integrated Marketing Solutions
Consumers prefer glass as a packaging material for food & drinks, according to a pan-European survey...
26 April 2011 | By PepsiCo
New $60 million plant in Kabul to offer 3,000 direct and indirect jobs...
8 December 2010 | By Eversheds
Renate Sommer MEP, has called an agreement by EU ministers stating that food producers must clearly label nutrients, including fats and sugars, and show the country of origin only for meat a "sloppy" deal...
4 November 2010 | By Nathalie Gontard, Valérie Guillard, Miguel Mauricio Iglesias, Stéphane Peyron & Sana Raouche Joint Research Unit Agropolymers Engineering and Emerging Technologies – UMR 1208 Montpellier SupAgro, INRA and Salvatore Iannace, Institute of Composite and Biomedical Materials, National Research Council of Italy and Giuseppe Mensitieri & Ernesto Di Maio, Dept. of Materials and Production Engineering, University of Naples Federico II
In the last few years, the fast development of novel processing methods for food preservation to improve safety, quality and shelf life of packaged foods gave place to important gaps of knowledge that must be filled in the area of suitable packaging materials. In particular, in the European Project NovelQ…
30 June 2010 | By Jan Bruecklmeier, Senior Aseptic Specialist, Nestlé
The effectiveness of packaging sterilisation devices in an aseptic filling system is often tested during start up and validation of the system. Some publications even classify the different aseptic filling systems with their average logarithmic reduction rate (ALR). According to different publications, the testing seems to be quite easy and…
30 June 2010 | By Jay Gouliard, Vice President Global Packaging, Unilever
Unilever is one of the leading suppliers of fast-moving consumer goods, with products on sale in over 170 countries. Our portfolio of foods, home and personal care brands is trusted by consumers the world over. On any given day, two billion people use our products. Unilever business and brands have…
30 June 2010 | By Jane Ince, Policy Advisor, Food Standards Agency
The Food Standards Agency (FSA) undertook research in 2009 on consumer use of country of origin labelling. The findings were published on 14 January 20101. The work reveals some interesting facts about how much this labelling is used in practice and about how, for meat and meat products in particular,…
22 February 2010 | By Holly Hughes, Charles Speirs & Sarah Chapman, Campden BRI
With consumers becoming more aware of what is in their diet, there is a growing interest in more ‘natural' and healthy foods free from additives. The UK food industry is under increased pressure to simplify ingredient lists and remove ‘artificial' additives from foods. The increasing popularity of the clean label…
10 September 2009 | By Gauri S. Mittal, Professor, School of Engineering, University of Guelph
The presence of foreign bodies (FBs) in processed foods is one of the major concerns of the food industry, and their detection and identification are important in quality assurance and safety. An FB is any undesirable piece of solid matter present in a food product. When foods are manufactured or…
20 February 2009 | By Hanne Larsen & Annette Veberg Dahl, Research Scientists, Nofima Mat AS
The consumers want to see the product they are purchasing. The shops use special lighting in order to sell more, at the same time as prolonging the opening hours. The price the consumer pays for the combination of increased light exposure and the desire to see food products is that…
20 February 2009 | By William D. van Dongen, Leon Coulier, Leo van Stee & Sander Koster, Analytical Research Department, TNO Quality of Life
Small organic molecules migrating from packaging or other food contact materials (FCM) may result in unwanted changes of the composition of the food. These molecules can be the ‘usual suspects', i.e. starting materials (non-reacted monomers) and additives but also by-products, reaction products, impurities, degradation products of additives and conjugation products,…
3 December 2008 | By The Association of European Producers of Steel for Packaging
Sustainability has risen swiftly up the world agenda in recent years. Consumers, governments and the industry recognise that we must look to reduce our global footprint in every area of our lives. As the world demands solutions for a sustainable future, the sustainability performance of steel for packaging can provide…
18 August 2008 | By Giuseppe Mensitieri, University of Naples Federico II and Giovanna Giuliana Buonocore, Institute for Composite and Biomedical Materials – National Research Council
In this contribution, the topic of Modified Atmosphere Packaging (MAP) is reviewed by describing the actual status of this technology and its possible developments, which are mainly related to the combination of MAP with other preservation technologies. Among them, particular attention is devoted to active packaging with antimicrobial properties.
18 August 2008 | By Greg Jones, Senior Research Officer for the Preservation, Processing and Spoilage Group, Campden & Chorleywood Food Research Association
Foodborne botulism is a severe illness that is caused by the consumption of foods containing a neurotoxin produced by a bacterium called Clostridium botulinum. Very little of this toxin is required to cause illness; for example, in 2002, a 35 year old man put a piece of baked potato in…
