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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.
When determining the shelf life of meat products, it is important to consider how the growth of both spoilage organisms and pathogenic bacteria can be prevented, while at the same time keeping a keen eye on the sensory quality of the product.
Achieving peak food safety and a long shelf life can be accomplished with the right combination of packaging materials and technology—especially during a pandemic.
Manufacturers and researchers worldwide are striving to develop new ways to keep snack and bakery products safe and fresh over the course of their intended shelf life.
Certification company Noluma International says its research shows that lights, including fluorescents and LEDs, in stores and other places can degrade milk’s vitamins, nutrients, freshness, quality and taste in less than an hour.
The correct packaging can make a big difference in food and beverage shelf life, and there are different techniques to prevent leakage and spoilage, as well.
Package leaks can cut shelf life, create food safety hazards
August 7, 2019
The food industry is undergoing rapid change, much of which is driven by high consumer and retailer expectations when it comes to food freshness, quality, safety and expedience. That’s a tall order for brands to fill while also focusing on innovation and adapting packaging to align with changing retail trends such as e-commerce.