The Excellence in Innovation (EII) Awards are a unique opportunity to acknowledge outstanding product development teams and the innovation used to design and launch successful new products, while providing new products and companies with priceless worldwide exposure.
Prepared Foods gathered a panel of experts from around the food industry to explore health and wellness, new product initiatives and prospects for the future.
According to recent research from Vienna, Austria, "Recent trends to extend the shelflife of pasteurized milk, without the negative flavor normally associated with ultra-high-temperature (UHT) milk, have resulted in the development of extended shelflife (ESL) milk.
Adding fruits, such as cranberries, raisins and berries, as well as vegetables, to food and beverage products contributes toward optimal sensory appeal.
Highly regarded for its antioxidant properties and credited with helping to reduce risk of diseases, such as cancer and heart disease, vitamin E also slows foods from becoming rancid.
Using a nanoparticle from corn, a Purdue University scientist has found a way to lengthen the shelflife of many food products and sustain their health benefits.
If more people had access to fresh fruits and vegetables, they might be
more apt to meet the USDA’s daily fruit and vegetable recommendation of
consuming 7-9 servings.
Two varieties of rice crackers (RC-1 and RC-2) were packaged in two types of packaging materials, polyethylene and polypropylene pouches, and stored at 30C/75% RH and 30C/85% RH to simulate actual storage conditions and determine shelflife.
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