Refrigeration and freezing

Fish & Seafood In-Depth Focus 2017

2 May 2017 | By New Food

In this in-depth focus we look at next generation noodles, and Kendall Whitney from the Seafood Producers Cooperative discusses the freezing of wild seafood...

Stancold

Camouflage apples: an exciting new quality assurance spy

23 March 2017 | By Empa

A sensor developed at Empa solves this problem. It looks like a piece of fruit and acts like a piece of fruit – but is actually a spy.

Feeding Asia: How improving cold chain efficiency could alleviate India’s malnutrition

19 January 2017 | By David Appel; Jon Shaw, Carrier Transicold & Refrigeration Systems

In the latest in our 'Feeding Asia' series, we look at how an improved efficiency in the cold chain might help reduce Indian food waste and fight against malnutrition...

Frozen product popularity not simply a case of convenience

9 January 2017 | By Elsevier

Although time saving is a factor, parents report more complex reasons for buying prepackaged, processed meals, according to a new study...

ConAgra Foods separation another step closer

14 July 2016 | By Victoria White, Digital Content Producer

ConAgra Foods, has filed a Form 10 Registration Statement related to its planned separation into two independent public companies...

Avoid losses in food quality by observing the cool chain

9 June 2016 | By PCE Instruments

The concept of an uninterrupted cold chain in the food industry consists of two main pillars which are transport and storage...

Success story: Apetit Plc, Finland

18 May 2016 | By TOMRA Sorting Food

Apetit Plc is a Finnish producer of convenient fresh and frozen vegetable based products...

Issue #2 2016 – Digital version

26 April 2016 | By New Food

In this issue: Pesticide Residues; Refrigeration; Health & Nutrition; Extrusion; Optical Sorting; Meat Processing; Automation; Sustainability; Regulation; and much more...

Refrigeration: A deep dive into the deep freeze

26 April 2016 | By 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…

New Food’s top 10 stories from 2015

28 January 2016 | By Stephanie Anthony, Editor, New Food

New Food magazine have put together our highlights of 2015, based on what our readers have been looking at most...

The sky’s the limit for frozen foods

21 October 2015 | By Victoria White

Suppliers of frozen foods are being encouraged to consider expanding their business horizons, following research which suggests there is a gap in the airline market for their products...

Temperature control strategies for smarter energy use in refrigerated warehouses

1 September 2015 | By Kostadin Fikiin, Refrigeration Science and Technology, Technical University of Sofia (Bulgaria), Chairman of the EHEDG Working Group ‘Food Refrigeration Equipment’

Temperature is generally considered as the single most important factor for determining food quality and safety. This definition means that a lot of other process parameters or storage conditions may more or less influence upon the food product in different industrial situations, but temperature is the main physical value as…

Superchilling can safely extend shelf life by 120%

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...

Industry experts feature at the highly anticipated Refrigerated Food Safety Forum 2015

15 June 2015 | By Smithers Pira

Full program announced for the Refrigerated Food Safety Forum, taking place from30th September – 1st October 2015, London, UK...