shelf-life extension | Food Safety

New Biobake™ Fresh Rich Delivers Improved Freshness Over Shelf Life in Sweet Baked Goods

November 7, 2023

Kerry has introduced its new Biobake™ Fresh Rich, an innovative enzyme solution for sweet baked goods that delivers longer-lasting softness, freshness, and moistness perception over shelf life.

Researchers Study Food Safety of Pears in Storage with Metagenomics

January 20, 2023

Virginia Tech researchers in the College of Agriculture and Life Sciences are examining how fresh pears change during storage, and how such knowledge can be used to keep food safety risks low over time.

BASF, StePac Partnter to Develop Sustainable Packaging that Extends Produce Shelf Life

December 14, 2022

BASF SE and StePac Ltd. have joined forces to create the next generation of sustainable packaging specifically for the fresh produce sector, using chemically recycled plastics.

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.

Food Safety and Extended Shelflife are More Crucial Than Ever

The most common potential sources for foodborne illnesses are the highly perishable, animal protein-rich ingredients, specifically meats, fish, eggs, and milk and other dairy products

Stuart L. Cantor PhD

September 19, 2018

The most common potential sources for foodborne illnesses are the highly perishable, animal protein-rich ingredients, specifically meats, fish, eggs, and milk and other dairy products.

AgroFresh Solutions, Del Monte Fresh Produce collaboration extends produce shelf life

The collaboration offers Del Monte direct access to RipeLock, AgroFresh’s innovative technology for extending yellow life.

June 27, 2018

AgroFresh Solutions, Inc., Philadelphia, Pa., announced a collaboration agreement with Del Monte Fresh Produce N.A., Inc., a Coral Gables, Fla.-based producer, marketer and distributor of high-quality fresh and fresh-cut fruit and vegetables.

Kemin: Clean Label Shelf-Life Solutions

Kemin using IFT to help processors achieve clean label with protect shelf life

May 8, 2018

Kemin experts will be at IFT18 to help food and beverage manufacturers maintain safety and freshness while supporting desired claims, plus they help with ingredient sourcing, handling, processing, and delivery—along with regulatory support. It’s a whole new world of claims out there, and Kemin helps you navigate it to reach your destination.

Packaging

Packaging solution extends shelf life of grapes

Expandable Polystyrene increases the shelf life to 120 days, compared to less than 10 days without it.

Crystal Lindell

May 7, 2018

When it comes to grapes, the challenge is that they begin to deteriorate as soon as they are picked. So extending grape shelf life is critical to helping grocery stores save money and to also address the food waste issue.

Universal Pasteurization announces second annual HPP Summit

The 2017 HPP Summit will feature a wide variety of speakers, panels and educational breakout sessions relevant to food manufacturers, retailers, foodservice providers, packagers and other companies in the food supply chain that are currently or considering taking advantage of HPP.

August 22, 2017

Universal Pasteurization Co., LLC, Lincoln, Neb., is hosting its second annual high-pressure processing (HPP) Summit Oct. 2-4 at the Atlanta Marriott Buckhead Hotel and Conference Center in Atlanta.

Live: December 3, 2024 at 10:00 am EST: From this webinar, attendees will learn important factors to consider when specifying hygienic design requirements for equipment and facilities.

Live: December 12, 2024 at 2:00 pm EST: From this webinar, attendees will be able to identify the different requirements for ready-to-eat and not-ready-to-eat products.

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