August 2015

  Monthly archive

Trends in food packaging

Gordon L. Robertson, adjunct Professor at the University of Queensland and Principal Consultant at Food•Packaging•Environment, reviews recent trends and innovations in food packaging.

Managing aspectic food packaging

Biopolymers for food packaging

Ilker S. Bayer, Athanassia Athanassiou and Roberto Cingolani of the Istituto Italiano di Tecnologia discuss the challenges and the state-of-the-art in replacing synthetic polymers with biopolymers in food packaging.

Seal of approval

Mike Dudbridge is the author of a new book shortly to be published by Wiley, ‘Handbook of Seal Integrity for the Food Industry’, which addresses the need for more information to help companies tackle this important area. Here he discusses the problems of seal failure and best practice for maintaining seal integrity in food packaging operations.

Spotlight: The University of Nottingham

The Corporate Partnerships Team and researchers at the University of Nottingham have come together to describe the breadth of ground breaking research activities in the field of food and drink within different groups across the University.

Freezing conditions

Freezing is a traditional method of preserving food. However, after thawing, fruits and vegetables have a dramatic loss of quality. Industrial innovation in this field starts with understanding how plants survive winter in nature. Federico Gómez Galindo of Lund University describes a new invention which could revolutionise the frozen vegetable sector.

Water-soluble films

Sumeet Kumar of MonoSol explains the advantages of water-soluble film technology for packaging single-serve foods and food ingredients.

Fresher for Longer – an initiative to reduce household food waste

Viktoria Salisbury of the Waste and Resources Action Programme (WRAP) explains how a new initiative is helping consumers to make better use of food packaging to reduce household food waste.

Why 5?

A report entitled ‘Carbohydrates and Health’ [8], published in July 2015 by the Scientific Advisory Committee on Nutrition (SACN) has recommended that the average intake, across the UK population, of free sugars should not exceed 5% of total dietary energy intake.

Silver nanoparticles extend shelf life of milk

Brazilian agribusiness Agrindus, has increased the shelf life of grade A pasteurised fresh whole milk from seven to 15 days by incorporating silver-based nanoparticles with bactericidal, antimicrobial and self-sterilising properties into the rigid plastic bottles used as packaging for the milk.

Spring conference 2015 - Food safety in the court of public opinion

The Food Standards Agency (FSA) has conducted Public Attitudes Tracker surveys in the UK since 2001 to monitor key issues, such as concern about specific food safety issues and awareness of hygiene standards in eating establishments.

Food sustainability - waste not want not

As the impact of food and drink waste becomes an ever bigger ethical, environmental and economic issue, Sterling Crew and Thomas Crew of Kolak Snack Foods look at the challenges and opportunities behind the waste of food and drink. They review its impact, drivers, management and reduction.



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