Shelf life

Clean label drive spurs innovation in texturizers, preservatives

Maintaining mouth feel and shelf life is a challenge in the new era of clean label formulation.  Cargill photo.

The challenges of clean label formulation might hit hardest at the humblest of ingredients, texturizers and preservatives—those behind-the-scenes stage hands that do the dirty work of making food formulations palatable and shelf stable.

Jürgen Schischko, technical service director, Treofan.

Treofan turns to phthalate-free packaging films and mineral oil barriers

Sainsbury's removes Houmous dip. Pic: Sainsbury’s/Mylo.

Sainsbury’s removes a number of Houmous products after complaints over the taste

Papaya fruit. Picture: ©iStock

Fiji looks at irradiation to open up fruit and veg exports

The OX-TRAN 2/12 oxygen permeation instrument. Picture: Mocon.

Ametek to acquire Mocon for $182m, expanding into the F&B package testing market

Picture: ©iStock

ScanTech Sciences to open ECP food treatment center

©iStock/Nerthuz

Leatherhead: EU food safety law will form basis of UK regulations

Food mould innovator selected to pitch invention to Silicon Valley

Food mould innovator selected to pitch invention to Silicon Valley

The bio-based pouch. Picture: VTT.

VTT creates 100% bio-based stand-up pouch for crisps, potato chips and muesli

Verduijn’s cheese biscuits have been recalled. Picture: AFSCA.

Dutch waffles and cheese biscuits recalled for mineral oil contamination

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