food shelf-life

Items Tagged with 'food shelf-life'

ARTICLES

HPP: Culinary Meets Tech

What research chefs need to know about high pressure processing

Kirsten Benneter Liz Chan John Shackelford

November 15, 2016

Nowhere is the technological culinary revolution more evident than in methods such as sous-vide and High Pressure Processing (HPP)—sometimes referred to as High Pressure Pasteurization.

Q&A: Dan Zakri, Director of New Product Development, Sandridge

A new product development director’s perspective on fresh food formulation, shelf life and food safety

November 14, 2016

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Prepared Foods talks with Dan Zakri, director of new product development at Sandridge Food Corp., a Medina, Ohio, processor of refrigerated entrees, sides, salads, soups and more for retail, in-store deli and foodservice channels.

Ingredion: Boost Shelf Life

Ingredion offers new functional native starches to add cold shelf life stability with a clean label

May 9, 2016

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Ingredion Incorporated’s new functional clean label starches NOVATION PRIMA® 340 and 350 provide extended cold shelf life stability in refrigerated, frozen and instant foods.

Jungbunzlauer: Boost Shelf Life, Cut Sodium

Jungbunzlauer ingredients help meat and poultry processors add value

February 3, 2016

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Jungbunzlauer used the recent IPPE Show in Atlanta to showcase key solutions from breeding to processing. When it comes to food formulating, here are several technologies discussed.

Corbion Caravan: Enhance Freshness

New ingredient extends shelf life, appeal for donuts, sweet goods

November 24, 2014

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When consumers pick up packaged donuts, they look at the expiration date. It’s a key factor in the purchase decision. According to Corbion Caravan research, an overwhelming 90% of consumers rate the expiration date as extremely/very important.

Food Product Shelf-life: A Presentation

Malcolm Lowe

September 21, 2012

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Earlier this week, I was sowing my fall garden when the eyes and nose of my childhood friend and current neighbor Sherwood Day appeared over the fence.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.