Advances in Shelf Life Technology For the Food Industry A Guide To New Techniques That Help Extend Product Shelf Life : Market Research Report

Advances in Shelf Life Technology For the Food Industry A Guide To New Techniques That Help Extend Product Shelf Life

Published by: Food Technology Intelligence

Published: Apr. 24, 2006

1. PERSPECTIVE: Challenges abound when maintaining food quality and shelf life; Perishability; Storage environments; Nutritional issues
2. TREATMENTS, ADDITIVES, ANTIMICROBIAL SYSTEMS: Flash-heat milk to extend its shelf life; 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; Calcium treatment extends melon shelf life and its markets; Increase storage and shipping time of fruit by threefold; Ready-to-add emulsion extends refrigerated life of prepared salads; 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; Hot water treatment extends shelf life of broccoli; Create a high-moisture, shelf-stable grated cheese; Compound accelerates fruit ripening, slows softening after harvest; High-oleic peanut oil extends shelf life of other varieties; Protect fresh-cut produce from chilling injury and double shelf life; Inhibit oxidation using electroreduction technology
3.PULSED VOLTAGES: Pulsed electric fields preserve horchata beverage; Pulsed voltages reduce microbial levels, extend shelf life
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; Prepackaging techniques enhance shelf life, safety of MAP products; Modeling MAP of fresh produce; Track carbon dioxide concentrations in MAP systems
5. IRRADIATION: Irradiation leads to doubling of shelf life in meats
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: Ultralow blanching increases canned vegetable firmness, maintains shelf life; 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; Wax coatings reduce off-flavors, improve gas exchange in fruits; A fresh way to preserve fruit; Characterizing, optimizing mass transfer properties of edible films; Edible films, coatings from soy protein
9. ADDITIONAL DEVELOPMENTS: Extracts find antimicrobial applications; Vacuum packaging, refrigeration improve storage quality of fresh-cut green onions; High pressure is alternative to thermal processing of egg-based MREs

Abstract

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 nissin and reduced pH to improve the shelf life of ultrapasteurized liquid whole eggs.
Oxygen-free packaging that increases shelf life 50%.
Fungal amylases that extend the shelf life of tortillas.
Ultralow blanching that increases the firmness of canned vegetables and maintains their shelf life.

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.

Order Advances in Shelf Life Technology for the Food Industry today and take advantage of the innovations that will help you attain your product goals.

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Advances in Shelf Life Technology For the Food Industry A Guide To New Techniques That Help Extend Product Shelf Life

Table of Contents

Abstract