Recently added articles from Food Engineering & Ingredients:
The green light for nutrition labelling?(Editor's Letter)(Editorial)
Sep 01, 2009 ... The test of all great ideas is whether they really work in practice--and, in the world of packaging, this rings true for the much debated nutrition labelling scheme. How much notice does the average, time-limited shopper have to really look at the labels? When we are all to busy trying to ...
New dehydration technologies: better quality and lower cost.(Drying technology)
Sep 01, 2009 ... Drying food may be one of the most ancient preservation technologies known to man, but as currently applied in the food industry it has one serious drawback. The sensory quality of the finished product often does not match high consumer expectations. While some sectors of the market, such ...
European consumers and nutrition labelling.(Food labelling)
Sep 01, 2009; ... Nutrition labelling of food in Europe is not compulsory, unless a nutrition or health claim is made for the product. The European Commission is proposing mandatory nutrition labelling, even front of pack labelling with nutrition information. Yet, how widespread is nutrition labelling in ...
Prolonging the shelf life of salmon: a scientific study.(Shelf-life analysis)
Sep 01, 2009; ... In this article we describe the development and evaluation of a novel approach for the packaging of fresh salmon. The new system involves the addition of a small amount of [CO.sub.2] that dissolves in the salmon tissue itself rather than being contained in the headspace. This means that ...
A fresh perspective: looking at the shelf life of packaged food.(Shelf-life analysis)
Sep 01, 2009; ... Defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food technologists, microbiologists, packaging experts). Proper application of chemical kinetic principles to food quality loss allows for appropriate ...