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Lycored’s super-stable colours extend surimi seafood shelf life
Lycored’s naturally sourced colors can extend the shelf life of surimi seafood products by as much as three months, new research shows.
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Shelf life
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Keeping it fresh: Solutions in frozen food warehousing to meet changing appetites
In light of the dramatic changes in consumer demands, Mischka Wolfert examines the role of emerging technologies in improving frozen food warehouse efficiency.
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Growing demand for encapsulation packaging fostering adoption of nanotechnology
Induction of an improved delivery system has necessitated the demand for encapsulated food products, incidentally bolstering the growth of the global market for nano-enabled packaging in the food & beverage industry.
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Smart packaging market: stick point analysis for changing competitive dynamics
Smart packaging is an advanced form of packaging that provides additional functionalities such as extended shelf life, freshness monitoring and improved safety along with the traditional basic three functions of packaging – protection, communication and containment.
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Packaging & Shelf Life supplement
In this supplement: sensory optimised salt and fat reduction in processed meats; edible food coatings; and Fruit Logistica 2017 show preview...
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EFSA comes to conclusion on titanium dioxide
14 September 2016 | By New Food
EFSA has completed its re-evaluation of all food colours including titanium dioxide, permitted for use in the European Union before 2009...
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Nanoparticles to revolutionise shelf-life
15 August 2016 | By Roy Manuell
Iranian researchers have discovered how to improve polymeric materials in packaging by manipulating nanoparticles of clay and iron oxide.
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Edible coatings that extend the shelf-life of fish and seafood
15 June 2016 | By Victoria White, Digital Content Producer
The edible coatings contain natural substances with antimicrobial properties that reduce the growth rate of spoilage microorganisms on fish and seafood...
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Investigating the potential of HPT for safeguarding food
27 May 2016 | By Victoria White, Digital Content Producer
Highly resistant fresh food could be achieved, according to encouraging results from ongoing studies that combine high pressure with temperature (HPT)...
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Ultra-thin silk coating extends the life of fruits
6 May 2016 | By Victoria White, Digital Content Producer
Engineers have demonstrated that fruits can stay fresh for more than a week without refrigeration when coated in an odourless, biocompatible silk solution...
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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…
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EFSA calls for more data on sulphites to ‘fully confirm’ safety
15 April 2016 | By Victoria White, Digital Content Producer
EFSA recommends that the temporary group acceptable daily intake for sulphites should be re-evaluated within five years when new data is available.
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Food biopreservative nisin kills cancer cells and MRSA in study
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...
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Issue #6 2015 – Digital edition
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...
