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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.
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.
In this supplement: sensory optimised salt and fat reduction in processed meats; edible food coatings; and Fruit Logistica 2017 show preview...
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...
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.
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...
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)...
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...
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…
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.
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...
