Website Link (Article by Tara DiMaio) Red light, green light. Your first thought may be Squid Game, but these two colors are part of new food technology used for real squid. Researchers invented a material that changes color to measure how fresh seafood is, inspired by (you guessed it) chameleons. It can save consumers from eating spoiled fish andContinue reading “Researchers Have Developed a Chameleon-Inspired Solution to Keep Fish Fresh”
Tag Archives: SHELF LIFE
Cold plasma for the preservation of aquatic food products: An overview
Website Link (Article by Rathod et. al. 2021) ABSTRACT Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipidsContinue reading “Cold plasma for the preservation of aquatic food products: An overview”
The use of soluble gas stabilization technology on food – A review
Website Link (Article by Esmaeilian et. al. 2021) Highlights Consumer demand for minimally processed foods is rising. Thermal and non-thermal methods tend to reduce food quality for extending shelf life. Soluble gas stabilization technology improves conventional food treatments efficacy. Soluble gas stabilization combined with conventional food treatments is reviewed. Abstract Background Increasing the shelf lifeContinue reading “The use of soluble gas stabilization technology on food – A review”
Advanced applications of chemo-responsive dyes based odor imaging technology for fast sensing food quality and safety: A review
Website Link (Article by Kang et. al. 2021) Abstract Public attention to foodquality and safety has been increased significantly. Therefore, appropriate analytical tools are needed to analyze and sense the food quality and safety. Volatile organic compounds (VOCs) are important indicators for the quality and safety of food products. Odor imaging technology based on chemo-responsiveContinue reading “Advanced applications of chemo-responsive dyes based odor imaging technology for fast sensing food quality and safety: A review”
Controlling Moisture in Foods Using Packaging
Website Link (Article by Claire Koelsch Sand) Moisture content affects food texture, nutrient, and flavor profiles and impacts the quality and safety of food. The reaction rates of lipid oxidation, microbial growth, and browning are altered when food moisture content changes. Moisture loss can result in economic loss too, in foods such as produce thatContinue reading “Controlling Moisture in Foods Using Packaging”
New Food Freezing Concept Improves Quality, Increases Safety and Cuts Energy Use
Website Link (Article by Kim Kaplan) Shifting to a new food freezing method could make for safer and better quality frozen foods while saving energy and reducing carbon emissions, according to a new study by U.S. Department of Agriculture’s Agricultural Research Service (ARS) and University of California-Berkeley scientists. “A complete change over to this new method ofContinue reading “New Food Freezing Concept Improves Quality, Increases Safety and Cuts Energy Use”
Best Before Date Vs Expiry Date: How Do Manufacturers Figure These Out?
Best before date and expiry date, aside from the manufacturing date are important date label information on food products. The practice of putting these essential information started a long time ago. But even if this is the case, a lot of consumers are still confused between best the before date and the expiry date; theyContinue reading “Best Before Date Vs Expiry Date: How Do Manufacturers Figure These Out?”
Packaging Expands Fresh Produce Access
Access to fresh produce has changed drastically during the past few decades, and consumers are taking advantage of it. They expect to find their favorite fresh fruits and vegetables year-round at supermarkets and other locations, such as convenience stores and quick-serve restaurants in both rural and urban environments. Nearly 60% of consumers say they areContinue reading “Packaging Expands Fresh Produce Access”
Hyperspectral imaging can see inside fruit, so we know exactly when it will be ripe
When a shipment of avocados arrives at an importer in the Netherlands, each fruit goes down a conveyor belt and two things happen: First, a machine applies an invisible, edible coating to help the avocado last longer. Next, the machine uses hyperspectral imaging—the same tech used by NASA to look for life on Mars—to lookContinue reading “Hyperspectral imaging can see inside fruit, so we know exactly when it will be ripe”
How to use moisture sorption isotherms in food
Moisture plays a crucial role in a lot of foods. Making sure that there is not too much and not too little moisture makes up a really big part of cooking and storing food. Baking your pie crust for long enough, cooking a jam until the right consistency, or caramelizing sugar, all revolve around controlling moisture. It becomes evenContinue reading “How to use moisture sorption isotherms in food”
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