Displaying 1 - 10 of 808 results for Multisorb, Enhanced FreshMax, self-adhesive oxygen absorbers, shelf life (0.048 seconds)
Formulating for increased shelf life
‘Fresh,’ organic and other consumer trends are elbowing out some traditional technologies. But there are new techniques to keep food safe and salable.
From the Bench: Enzymes
This group of enzymes enables longer shelf life for bread, more flavorful cheese and carcinogen-reducing yeasts.
The Antioxidant Balancing Act
Oxygen is life-giving. But oxygen is also toxic; the same properties that make it necessary make it threatening.
Reformulating for aseptic processing
Shelf-stable products are a boon to foodservice but a bear for processors’ product development labs, according to Food Processing's Ingredients Editor Kantha Shelke.
Transcending trans fats
A year after the labeling deadline, we look at what processors used to replace trans fats, including canola and sunflower oils and trait-enhanced soybeans.
Active Packaging Solution: Where the Action Is
Product-protective active chemistries turn packaging into an action hero.
Meat packaging aims to please
New packaging techniques for meat and poultry take consumer desires — and fears — seriously.
Fear and loathing over trans fats
With the labeling deadline approaching and consumers becoming wary, processors search for substitutes for the functionality of trans fatty acids.
Equipment Round-Up: Pack/Process Expo
The following are some of the new products introduced at the Pack Expo Intl./Process Expo show Oct. 29-Nov. 2 in Chicago.
Tiny, invisible ingredients
Nanoingredients will have a profound impact on raw material sourcing for food processing and will radically change how foods affect our physiology.
