|
|
Article: ESL for refrigerated foods maintaining the chain: a number of technologies can deliver longer shelf life. But before employing any of these techniques, food and beverage makers must stay focused on safety and hygiene.(extended shelf life)(Cover Story)
- Article from:
- Food Engineering
- Article date:
- November 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
US food industry consolidation is resulting in fewer, larger plants, expanded distribution areas and increased demand from retailers for quality products. Meanwhile, consumers are also presenting a long list of demands to food processors, requesting foods that are convenient, flavorful, healthy, flesh, already prepared or easily prepared, and portable.
All of these factors are leading producers of refrigerated foods to consider extended shelf life (ESL) technologies in order to provide fresh, healthy products and to allow them to ship products farther and significantly widen their markets.
There are a number of food processing and packaging technologies ...