Consumers are increasingly aware of the health benefits associated with consumption of fruit and vegetables, and buying nutraceuticals to meet the daily nutrient requirement.
Spoilage organisms in food can grow depending on the type of food, packaging characteristics or storage environment. Existing microbial test methods rarely detect these, but a new technology is emerging to help processors improve shelf-life estimates and enhance food safety. By Alan Taylor, business manager- microbial detection, Mocon Incorporated
Food and drink manufacturers are under increasing pressure to enhance the accuracy of shelf life determination. Traditional practices such as ‘short dating’ products to provide robust food safety assurance and maximise product quality are being scrutinised due to their association with unnecessary waste, paving the way for fresh approaches for manufacturers. By Isabel Campelos, senior technical advisor (food safety), Leatherhead Food Research