Nestlé opens frozen and chilled food R&D centre in Solon, US
22 July 2015 | By Victoria White
Nestlé has opened a $50m research and development centre in Solon, Ohio to develop new nutritionally balanced and gluten free options for the company...
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22 July 2015 | By Victoria White
Nestlé has opened a $50m research and development centre in Solon, Ohio to develop new nutritionally balanced and gluten free options for the company...
21 July 2015 | By Victoria White
Engineers have 3D-printed a wireless "smart cap" for a milk carton that detects signs of spoilage using embedded sensors...
15 July 2015 | By Victoria White
A team of scientists has found that blue LEDs have strong antibacterial effect on major foodborne pathogens and could be effective in preserving food...
20 May 2015 | By Victoria White
Pulsed electric fields could provide an energy-efficient way to preserve milk in developing countries, according to a team from Tel Aviv University...
31 March 2015 | By Victoria White
Bioplastics made from protein sources such as albumin have shown significant antibacterial properties and could eventually be used in food packaging...
9 December 2014 | By Leatherhead Food Research
Sophisticated shelf life strategies could help accelerate industry-wide efforts to reduce unnecessary food waste, according to Leatherhead Food Research...
27 October 2014 | By Christian James and Stephen J. James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education
Frozen food is one of the largest sectors of the food industry and its value is increasing throughout the world. The frozen food market in seven of the major Western European Economies was valued at €83.51 billion in 2013 and is expected to grow in value by 10.89 per cent by 20161.…
6 September 2012 | By René van Gerwen, Global Lead Engineer Refrigeration & HVAC, Unilever Engineering Services
Industrial chillers for the supply of chilled water, cold glycol or brine, are frequently used over a long time, and have become even more attractive for several applications to replace direct refrigeration systems. Greenhouse gas footprint and lifecycle costs of ownership of industrial chillers can be significantly reduced by using…
6 September 2012 | By Stephen J. James & Christian James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education
Freezing is a well-established food preservation process that produces high quality nutritious foods that offer the advantage of a long storage life. However, freezing is not suitable for all foods and freezing does cause physical and chemical changes in many foods that are perceived as reducing the quality of the…
13 May 2011 | By Dr Paul Gibbs & Dr Evangelia Komitopoulou, Food Safety, Leatherhead Food Research
The control of microbial access and growth in foods from ‘farm to fork’ is important to ensure consumer health and well-being and minimise losses of foods through spoilage. Whilst it seems almost impossible to achieve a good and consistently hygienic production of raw materials, there are many different ways of…
11 April 2011 | By Wageningen UR
Peppers & tomatoes on the vine seem to have a longer shelf life in PLA packaging compared to products packed in synthetic materials...
3 March 2011 | By Nicoletta Sinelli and Ernestina Casiraghi, DiSTAM, Department of Food Science and Technology, Università degli Studi di Milano
The meat processing industry has shown an increasing demand for fast and reliable methods to determine product quality characteristics during the last few decades. Traditional quality analyses based on chemistry and microbiology have several drawbacks, the most significant of which are low speed, use of chemical products, high manual dexterity,…
4 November 2010 | By Floor Boon, TNO and Nicolas Meneses & Dietrich Knorr, Technische Universität Berlin
Shelf life is defined as the period during which a product is acceptable for human consumption. Products are spoiled by microbial, chemical and physical processes. Shelf life is determined by the raw material quality, product formulation, processing, packaging and storage conditions. Processes that determine shelf life can be described using…
1 June 2009 | By Dr Peggy Braun, Institute of Food Hygiene, Veterinary Faculty, University of Leipzig
Increasing interest by consumers, producers and retailers in food safety, supported by several regulations of the European Commission (e.g. EC-regulation 178/2002; EC-2073/2005 amended by EC-regulation 1441/2007), gives accurate shelf-life determination of products a new consequence. Although there is rapid progress in food processing and new concepts such as predictive microbiology…
3 December 2008 | By TNO, Food and Biotechnology Innovations
Consumers demand healthy, tasty foods with a fresh appearance and a long shelf life. To meet these expectations, the food industry has to be innovative in product and process optimisation. TNO has developed a unique microbial genomics toolbox that enables food manufacturers to quickly predict shelf life and design new…