Product Type: Market Research Report
Published by: Food Technology Intelligence
Published: February 2009
Product Code: R184-35Description Food researchers face numerous challenges when trying to develop a product that retains its quality during its shelf
life. Unfortunately, it’s practically impossible to directly control the environments a product experiences once it’s in
the distribution channel. Shelf life is determined not only by a food’s chemical nature, but also by the way it has
been processed, packaged, distributed and stored.
Products may lose their nutritive value and undergo subtle chemical and physical changes during long-term storage,
even if they do not spoil. A major problem that products experience involves fluctuating or inadequate temperatures
during their storage.
Adjusting product formulations to obtain the optimum shelf life will always remain a challenge. However, a number
of technical advances have emerged in recent years that will help us improve the storage life of products. Food
Technology Intelligence, Inc. publishes a report—newly updated and revised—highlighting many of these developments.
Advances in Shelf Life Technology for the Food Industry analyzes many shelf life optimization and extension
techniques. The report focuses on technologies critical to product development and market success.
With this report, you have an opportunity to learn more about several shelf life optimization techniques that have been
developed at universities, companies and government research labs worldwide. These developments will help
advance your efforts in this area. Among the techniques and processes analyzed in this report:
- Combining nisin and reduced pH to improve the shelf life of ultrapasteurized liquid whole eggs.
- Oxygen-free packaging that increases shelf life 50%.
- Extend the shelf life of tortillas using fungal amylases.
Some of these processes are still under development but have commercial potential. Others have completed development
and are waiting to be licensed or transferred to industry by collaborating with the developers. Contact information
is provided for the key scientists, enabling you to get in touch with the experts with whom you can collaborate on
innovation research.Table of Contents - 1. PERSPECTIVE
- Challenges abound when maintaining food quality and shelf life
- Perishability
- Storage environments
- Nutritional issues
- 2. TREATMENTS, ADDITIVES, ANTIMICROBIAL SYSTEMS
- Develop novel polysaccharides
- Develop biopolymers for packaging applications
- Substitute shortening with waxy wheat for skinny bread
- Research into milk's inherent antimicrobial system to extend shelf life
- Improving the shelf life of beef
- Extend the shelf life of tortillas using fungal amylases
- Nisin and reduced pH improve shelf life and safety of ultrapasteurized liquid whole eggs
- Compound accelerates fruit ripening, slows softening after harvest
- High-oleic peanut oil extends shelf life of other varieties
- Inhibit oxidation using electroreduction technology
- Chemical preservatives extend the shelf life of hummus
- A novel approach improves shelf life of sterol-containing vegetable fat spreads
- 3. PULSED VOLTAGES
- Pulsed electric fields preserve horchata beverage
- 4. ATMOSPHERES
- License oxygen indicator technology
- Active packaging, atmosphere control optimize shelf life
- Oxygen-free packaging extends shelf life 50%
- Carbon dioxide inhibits microbial growth, extends shelf life of milk
- Inactivate spoilage enzymes using carbon dioxide
- Modeling MAP of fresh produce
- Track carbon dioxide concentrations in MAP systems
- Advances in printed intelligence
- Advances in smart packaging optimize product monitoring
- RFID technology to find broad markets
- Vacuum-skin packaging extends shelf life of ready-to-eat, fresh-cut asparagus
- 5. IRRADIATION
- Irradiation leads to doubling of shelf life in meats
- Gamma irradiation reduces microbial load, extends shelf life of Korean traditional rice bread
- 6. MODELING
- Modeling facilitates shelf life packaging
- Model time and temperature to monitor fish shelf life
- Use neural networks to improve product quality and life
- 7. BLANCHING
- Microwave blanching superior in preserving vegetables
- 8. COATINGS AND FILMS
- Investigate edible films, honey to extend shelf life
- Investigate edible coatings from fruit purees
- Edible film kills Salmonella on tomatoes, extends firmness and color retention
- A fresh way to preserve fruit
- Characterizing, optimizing mass transfer properties of edible films
- Edible films, coatings from soy protein
- Fresh-cut potato cubes coated with chitosan maintain quality
- Consider a new bulgur product with vegetables
- 9. ADDITIONAL DEVELOPMENTS
- Extracts find antimicrobial applications
- Vacuum packaging, refrigeration improve storage quality of fresh-cut green onions
- New indicator determines freshness and quality changes of meat products
- Plant extracts minimize antioxidant activity
- Cold temperature key to bagged salad quality
- Aluminum foil in juice packaging extends product shelf life
- Prolong the shelf life of bratwurst sausages using high hydrostatic pressure
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