The label claim “STABILIZED” would indicate that a ready-to-eat (RTE) product had been formulated or processed to inhibit Listeria monocytogenes growth. The researchers advocate for formulation and process changes as listeriosis rates climb in Europe and stricter EU Listeria regulations come into effect.
In this episode of Food Safety Matters, we speak to water activity specialist and researcher Dr. Brady Carter about the importance of understanding water activity for shelf-life prediction, enhancing food safety and quality, and improving food system sustainability.
To meet the need for sustainable alternatives for food packaging, researchers from Chungnam National University have developed an edible, natural coating that extends the shelf life of fruits.
TopBake Fresh and Taste, a new enzyme solution developed by DeutscheBack, enables targeted enzymatic flavor improvement of baked goods while helping to extend shelf life and reduce the use of emulsifiers and sugars in recipes.
Recently signed into law, California Assembly Bill 660 standardizes the use of “Best if Used By” and “Use By” dates on food labels, and prohibits the use of “Sell By” and other, inconsistently used dates.
Kerry recently celebrated the opening of a new BSL-2-certified Food Protection and Preservation Lab at the company’s Beloit Innovation Center in in Beloit,
Wisconsin.
In this bonus episode of Food Safety Matters, we speak with Trevor Craig, Corporate Director of Technical Training and Consulting at Microbac Laboratories, about the dates on consumer food packaging, their impacts on shelf life and food safety and quality (FSQ), and the role Microbac can play in helping industry manage FSQ risks.
Clean labeling is on the rise. Food producers must consider the packaging techniques and technologies that are used during manufacturing in order to label products as "clean."
Reducing food waste is imperative for fighting world hunger, and technologies to reduce food waste can also help improve food safety, quality, and shelf life.
