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High-intensity lighting causes a reduction of nutrients in dairy
According to a new report, LED lighting on supermarket shelves is reducing the nutritional value of milk and shortening its shelf life.
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Shelf life
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Innovation in the dehydrated vegetables market enables growth
A growing global demand for processed and convenience food is pushing food producers to innovate in terms of their product offerings.
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Experts call for better education to reduce food waste and protect resources
Ahead of this year’s Stop Food Waste Day, experts are calling for better education on best before dates to reduce the “ridiculous” amount of perfectly good food thrown away every day in the UK.
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Time to rethink the shelf-life rule?
Over the last year, the British Meat Processors Association together with Meat and Livestock Australia have jointly funded a project to provide independent research into whether a retail shelf-life of greater than 10 days can be applied to fresh chilled meat. David Lindars of the BMPA assesses the results.
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New research leads to calls for UK’s 10-day rule on fresh chilled meat to be reassessed
The FSA’s 2017 guidance should now be challenged, says BMPA.
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Food Safety In-Depth Focus 2019
Quincy Lissaur of not-for-profit organisation SSAFE explains why food safety should never be an after-thought in food business mergers and acquisitions. Navneeta Kaul and Paula Hock look at recent technologies to extend food shelf life, without compromising on quality or flavour.
whitepaper
Moisture analysis options for snack food manufacturing
Moisture analysis plays a critical role throughout the snack food manufacturing process, from verifying incoming dry ingredients, to final product release. Moisture levels are not only critical to shelf life and flavor of the final product, but can also dramatically affect processing and extrusion characteristics.
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Elea SmoothCut™ enhances snack processing, saves up to 90% water and energy while a smooth cut of tubers lead to less feathering
With over 120 installed systems, Elea is the world’s leading provider of Pulsed Electric Field systems (PEF) to the food, beverage & scientific sectors.
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Food additives: consumers’ queries answered
In your role as a food producer, you’re sure to face questions from the public, especially in the wake of recent high-profile cases of contamination, recalls and mislabelling. The UK’s IFST has produced information to pass on to customers, outlined here.
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Anti-browning agents in the valorisation of sugarcane juice
Commercialisation of fresh sugarcane juice is restricted by the immediate deterioration that occurs after its extraction. Jyoti Nishad reports on new scientific techniques she has been using in a bid to solve the problem.
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Ingredients In-Depth Focus 2018
This In-Depth Focus explores the changing tastes and trends within the food industry and looks at how new techniques are changing what goes into the food we eat.
whitepaper
Application Note: Water activity in bakery products
What can go wrong beside the growth of molds...
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Meat use-by dates: an exercise in both risk and crisis management
Recent high-profile product recalls and withdrawals have shaken the confidence of retail buyers and consumers alike. To complicate matters, there has been considerable confusion when trying to distinguish between failures to follow guidance (which can be remedied) and serious, fraudulent or criminal activity. Nick Allen looks at what processors and…
news
“Freshness algorithm” to save Walmart $2 billion on food waste
Using USDA specifications and its own standards, Walmart has created an algorithm that prioritises the flow of perishable goods worldwide.
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With relish: consumers happily eat food made from waste ingredients
Food waste is a global problem. Every year, humans throw away 1.3 billion tonnes, a third of our production. One solution may have emerged – feeding it back to us.
