Articles Tagged with ''shelflife''

Avure: Boost Food Safety, Shelf Life

Avure adds manufacturing for high pressure processing (HPP) machines

April 27, 2016

Avure Technologies is expanding its manufacturing, engineering and office space in Middletown, Ohio. The new space will help the industrial manufacturer keep up with demand for its line of high pressure processing (HPP) machines.

Protect Jerky Snacks

Multisorb uses Annual Meat Conference to showcase new JerkyFresh packets and other sorbent solutions for fresh and processed meats.

February 9, 2015

Multisorb Technologies has announced it will exhibit its sorbent solutions for fresh and processed packaged meat products at the Annual Meat Conference in Nashville, Tenn., Feb. 22-24, 2015.

The Market for UHT Milk

The global UHT milk market was valued at $60.8 billion in 2012.

May 1, 2014

The market is expected to grow at a CAGR of 12.8% from 2013 to 2019.

Fruit: a Natural Preservative

Fruit ingredients are a natural preservative to help extend shelf life. They help control moisture by binding free water and lowering moisture. They also can thicken products and are easy to use in processing.

February 17, 2014

Factors that determine the shelf life of a food product include moisture control or water activity, pH, and use of antimicrobials and antioxidants

Global Organic Market

According to a new report, the demand for organic food & beverages was valued at $70.70 billion in 2012.

October 24, 2013

North America dominated the market and accounted for over 48% of the global demand in 2012.

Abstracts

Sorbents Extend Shelflife of Fresh Meat

A range of sorbents can extend the shelflife of fresh meat for up to 21 days.

March 21, 2013

Multisorb can customize its sorbents (oxygen absorbers, desiccants and other gas absorbers) for optimum performance in fresh and processed meats.

A Search for Natural Shelflife

January 9, 2013

The demand for natural ingredients is growing in the North American shelflife extension food additives market.

Chr. Hansen and Fresh Beverages in Alliance

December 17, 2012

An alliance project involving Chr. Hansen and Fresh Beverages International makes it possible for producers of non-refrigerated beverages to add probiotics to their drinks.

Coriander Bread for Enhanced Shelflife and Nutrition

July 20, 2012

The common breakfast bread has been elevated to a nutrient-packed wheat product by scientists at Jadavpur University.

Adding Value to Eggs

July 5, 2012

Purdue University food science researchers have studied for years creative processes to reduce egg bacteria while simultaneously lengthening shelflife.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.