Label Mixup Prevention Using Vision Inspection
Mettler Toledo
Controlling Shelf Life 2011
October 20th, 2011
The globalisation of the food industry coupled with stricter regulatory oversight means the ability to guarantee the shelf life of products has become essential.
Longer supply chains provide significant opportunities for brand owners to broaden their market reach. But such prospects rely on technical innovation to extend the shelf life of foodstuffs as they travel greater distances across the globe.
These trends, combined with the burgeoning consumer appetite for more natural tasting processed foods, have spurred the emergence of a raft of novel technologies that seek to maintain food quality while lengthening shelf life.
High pressure processing, active and intelligent packaging and predictive modelling are all driving advances as packaging and processing technology providers bid to meet consumer and food manufacturer aspirations.
The Controlling Shelf Life Virtual Conference 2011 will bring together leading industry voices in these key areas to discuss cutting edge technology, market trends and brand owner requirements.
Conference programme webinars:
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Active packaging – how to design a system that worksKay Cooksey - Clemson University, Rory Harrington - FoodProductionDaily.com Active Packaging is an exciting area of development for the extension of shelf life and... |
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Spoilage models - taking the bug out of the supply chainBen Bouckley - BeverageDaily.com, Gail Betts - Campden BRI The food industry has become increasingly focused on developing different 'what if' scenarios when reformulating... |
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Seal Integrity - by DuPont Tate & Lyle Bio ProductsDavid Voisin - DuPont The purpose of a package is to preserve food. In a multilayer structure, the correct... |
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Quality Retention, Shelf Life Extension - by Multisorb TechnologiesDavid Payne - Multisorb, Kay E. Krause - Multisorb Retaining quality and extending the shelf life of packaged foods can be a challenge. Oxygen,... |
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HPP – how to overcome the cost challenge and double shelf-lifeJane Byrne - FoodNavigator.com, Wouter de Heij - TOP High pressure processing (HPP) is one of the most exciting new technologies, opening up considerable... |
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Key Industry Events
The International Dairy Foods Association’s International Dairy Show 2013
Chicago / Conference and exhibition
