The increasing demand for minimally processed food with high nutritional value is creating challenges for food manufacturers in terms of shelf life and in this series, FoodProductionDaily.com examines some current trends in relation to mild heat treatments, barrier coatings, light damage inhibition methods and predictive modelling that can ensure stability and often extension of shelf life for food and drink products.
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Sirane has said it is already working on projects to help Courtauld 3 become a reality and meet food waste targets.
An EU project is aiming to use active packaging to improve barrier properties and intelligent packaging to give consumers more product quality information.
Using citral is better than oregano essential oil (OEO) as an active agent on ethylene vinyl alcohol (EVOH) coated polypropylene (PP) film at reducing microorganisms on salad, according to research.
Emco Packaging has filed a patent for an active oxygen scavenging system for use in the headspace of bottles, sachets and cartons for liquid foods and beverages.
Bringing a successful high pressure processing (HPP) product to market is much more than just buying a piece of equipment, according to Avure.
Researchers at the Fraunhofer Institute in Germany have created humidity regulating films incorporating salts that absorb water vapour leading to extended shelf life and better product appeal.
A research project in Pakistan has successfully extended the shelf life of different fruits by applying various types of edible coating materials.
German company Food Freshly has begun offering processors a bespoke formula wash for fresh foodstuffs that it claims will keep them germ free and extend their shelf life.
Dole Fresh Fruit has launched banana packaging that it claims can keep the fruit fresher for up to six days longer.
UK supermarket chain Asda hopes that its new 'traffic light' colour coded packaging system will ensure customers always pick avocadoes off retail shelves at the correct level of ripeness.
UK-based packaging manufacturer Sirane claims its bio-based food wrapping can double the shelf-life of ‘notoriously problematic’ brassicas.
Oplon has partnered with Reynolds Group to create antimicrobial coatings for their packaging which could extend shelf life of products by months and will be commercially available within the next two years.
Sonoco has unveiled a tray which is part of a system that they claim will increase the shelf life for fresh-cut produce.
Food safety and shelf-life enhancing products with no special processing requirements will be unveiled at trade-show IFT next month, according to the US-based developer.
Brazilian researchers have found that cassava starch-based edible coatings can boost shelf life in fresh strawberries from nine to 12 days.
APPE is targeting new application areas for its novel oxygen-scavenging barrier system marketed under the the ActivSeal brand, the company revealed to BeverageDaily.com in an exclusive interview at Brau Beviale 2011 in Germany.
KHS claims its new Innopro ECOStab beer stabilisation machine will help brewers of all sizes achieve longer shelf lives for beer, and reduce costs as well as processing times.
Spanish firm EDV Packaging claims its new 'high barrier' plastic cup for fruit spreads provides an alternative to glass for food firms, although it can't compete on price quite yet.
A patent-protected traffic-light style food freshness label is set to revolutionise the UK food industry on its retail launch in early 2012, and will help tackle the nation's £12bn food waste problem.
A ground-breaking new UK-led research project will investigate the potential for cryogenic and electromagnetic freezing and chilling technologies for food processing applications.
A Scottish entrepreneur claims that two top food manufacturers and a major supermarket have shown interest in licensing an innovative colour-changing label that tells consumers how fresh their food is, which could be used on products within 12 months.
Demand for shelf-life evaluation procedures such as challenge testing is on the up as food processors come under increasing regulatory and financial pressure to ensure safety and minimise waste, said Campden BRI.
The latest trends in beverage and dairy are forcing companies to consider the potentially damaging effects of light on product quality.
A breakthrough technology that coats polymer films with an ultra-thin clear barrier layer to enhance product shelf-life has been unveiled by the Fraunhofer Institute for Electron Beam and Plasma Technology.
Carbon dioxide (CO2) under pressure could rise to the top in terms of alternatives to conventional heat treatments for liquids but must be used in unison with stress inducers such as modified atmosphere packaging and lower pH to render microbes ineffective and extend shelf life, claim researchers.