Shelf life - Articles - Page 2

Advances in snack and bakery packaging safety

Research and product development are moving at a rapid pace

April 20, 2020

Manufacturers and researchers worldwide are striving to develop new ways to keep snack and bakery products safe and fresh over the course of their intended shelf life.

Using natural ingredients to safely extend food and beverage shelf life

Liz Parker

September 17, 2019

Shelf life is a tricky thing—it depends on a variety of factors

Food Packaging

Packaging protects probiotic yogurt and milk from light exposure damage

Rose Shilling

September 17, 2019

Certification company Noluma International says its research shows that lights, including fluorescents and LEDs, in stores and other places can degrade milk’s vitamins, nutrients, freshness, quality and taste in less than an hour.

Extending food and beverage shelf life through packaging technology

Liz Parker

August 16, 2019

The correct packaging can make a big difference in food and beverage shelf life, and there are different techniques to prevent leakage and spoilage, as well.

Packaging

Mitigating the impact of package leaks

Package leaks can cut shelf life, create food safety hazards

August 7, 2019

The food industry is undergoing rapid change, much of which is driven by high consumer and retailer expectations when it comes to food freshness, quality, safety and expedience. That’s a tall order for brands to fill while also focusing on innovation and adapting packaging to align with changing retail trends such as e-commerce.

Study reveals significant shelf-life variability in produce among leading grocery stores

The research found that the freshness of produce – specifically strawberries, romaine lettuce and packaged salad mixes – varied significantly from store to store as well as within each individual store.

June 27, 2019

Zest Labs, San Jose, Calif., released the results of new research study measuring and comparing the shelf life (or freshness) of produce sold at major grocery chain stores across the United States.

J.R. Simplot implements gene editing technology to extend shelf life

Gene editing technology like CRISPR-Cas9 genome editing tools may be able to significantly increase shelf life of avocados, strawberries and other fruits.

August 16, 2018

The J.R. Simplot Co., Boise, Idaho, executed a joint intellectual property licensing agreement with Corteva Agriscience, the Indianapolis, Ind., agriculture division of DowDuPont, the Broad Institute of MIT, Cambridge, Mass., and Harvard University, Cambridge, Mass., for foundational CRISPR-Cas9 and related gene editing tools.