Shelf life Enhancements of Food and Beverage Products
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Shelf Life Enhancements of Food and Beverage Products An Academic presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group: www.foodresearchlab.com Email: [email protected]
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Shelf Life in New Product Development
As customers become steadily health-conscious and demand for “clean-label” products grows, the food industry is hastening to develop new technologies to keep food safe and fresh for extended periods without disturbing its quality or flavour.
Several physical and chemical elements influence the food shelf life and beverages. Consumers and manufacturers alike have been looking for procedures to extend it for ages.
Food Research Lab Offers Food Shelf Life testing Services
Food Research Lab comprises a global food shelf life testing lab. We utilize our critical skills to work for our clients by reformulating products using a standard quantity of ingredients, achieving nutritional requirements, etc. We also help you reduce added sugar, increase protein level, extend shelf life, and improve production consistency for your product.
Want to know more about Shelf life of food and beverage products: https://bit.ly/3pjtoTF
Want to know about our service or want to extend your food shelf life product
Reach us: https://www.foodresearchlab.com/
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Transcript of Shelf life Enhancements of Food and Beverage Products
Shelf Life Enhancementsof Food and BeverageProducts
An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Group: www.foodresearchlab.com
Email: [email protected]
TODAY'S DISCUSSIONIntroduction
What Are Novel Packaging Options?
Innovative Additives
Food Treatment
Conclusion
Food Research Lab
As customers become steadily health-consciousand demand for "clean-label" products grows,the food industry is hastening to develop newtechnologies to keep food safe and fresh forextended periods without disturbing its quality orflavour.
Several physical and chemical elementsinfluence the food shelf life and beverages.
Consumers and manufacturers alike have beenlooking for procedures to extend it for ages.
SHELF LIFE IN NEW PRODUCT DEVELOPMENT
INTRODUCTION
Contd...
Novel packaging optionsInnovative additivesFood-treatment methodologies
The most revolutionary and inventive technology in this section are divided into threecategories:
Novel packaging techniques are the newestbeing used by food businesses to lessen therequisite for preservatives.
Companies are swapping typically modifiedatmosphere packaging (MAP) with a novel mixof a skin-pack aluminium poultry tray and a filmthat excludes oxygen and toxic waste that maydegrade the food, allowing for abruptimprovement in shelf life.
WHAT ARE NOVEL PACKAGINGOPTIONS?
Contd...
The food packaging shelf life has shownpossibilities in increasing the shelf-life of potatocrisps, poultry, almonds, cooked ham, and ready-to-eat vegetable mixes by captivating antioxidantssuch as oxygen or free radicals to avoid foodspoiling.
A resealable lidding film was recently establishedthat commendable protected the freshness andflavour of cherry for more than a month.
Packaging specialists are working on a flexible,layered packaging combining antioxidant seleniumnanoparticles.
These packaging solutions are thermally stable, automation-friendly, durable,environmentally friendly, automation-friendly, retain food quality, and provideexceptional antioxidant characteristics.
They have limits, despite their numerous benefits.
Several active research projects intend to extendthe product shelf life and drinks by addinginnovative additives to the food product itself.
The additives registered are safe and sourcedfrom plants, and they don't require any extrapackaging development expenditures.
INNOVATIVE ADDITIVES
Contd...
Because the additives are only another component in the meal, they result inless waste, making them more environmentally friendly.
Essential oils, herbs, and plant waste components are among the additions thatcan be employed.
These plant-based additions might eventually replace synthetic additives likeEDTA with further research.
Major food companies have developed a natural antioxidant solution based onrosemary for extending the shelf life of fat-rich meals by combating lipid rancidity.
Contd...
For example, food shelf life testing studiesshowed that extracts from rosemary, spearmint,and green tea had been used to prolong the shelflife of salad dressings and sauces beyond sixmonths.
The combination keeps its chelating properties,similar to EDTA, and is unaffected by pHfluctuations.
Interestingly, some of these substitutes useplant trash, reducing the cost of research formanufacturing processes.
Contd...
Researchers discovered that cellulose nanofibrils15 generated from bananatrash might help ice creams be less susceptible to temperature fluctuations andmelt more slowly.
The ice creams with CNF are fewer in calories and have a better texture andcreaminess.
Similarly, scientists have discovered a technique to extract the nutrients knownas pomace from grape trash to extend the shelf life of fatty meals.
Recycling plant waste to increase shelf life has the benefit of decreasingenvironmental waste while also yielding financial gains.
Contd...
However, the current method of extracting, detecting, and processing CNF andgrape waste is time-consuming.
Further experiments are being conducted to improve the technology before beingused commercially through accelerated shelf-life testing.
Aside from the methods outlined above,numerous research organizations haveconcentrated on developing novel ways toextend the shelf life of foods and drinks withoutrelying on packaging or additives.
Food treatment is excellent in inactivatinginsects, spoilage-causing microorganisms, andfungal spores for food preservation withoutchemicals or additions.
FOOD TREATMENT
Contd...
There are different methods the food manufacturer can determine the shelf-life ofthe products enhanced by this method.
Furthermore, unlike packaging options, these alternatives do not cause trash.
However, most have proved sluggish to commercialize, and attempts are beingmade to speed up industrial deployment.
To inhibit fungus development and preserve food quality, researchers used coldplasma18(CP), a combination of atoms, ions, and excited molecules at anytemperature between 25 and 450oC.
Contd...
The major disadvantage is that it can harmsensitive foods.
Researchers have developed a sort of ionizingradiation that may be used to irradiate fruits andvegetables and eliminate the bacteria that comewith them.
The method attempts to remove the use ofharmful methyl-bromide as an antibacterialagent in food items while having no impact onthe product's quality.
Contd...
In contrast to radiation, scientists are looking into using spray drying to increase the shelflife of milk and dairy products.
Spray drying is a process that involves rapidly heating a liquid or slurry with hot gas totransform it into powder.
Contd...
However, the approach is still in its early stages of development, and temperatureand pressure management must be optimized to avoid runaway reactions.
The shelf-life testing cost can sometimes exceed the estimated budget.
Researchers are also researching the use of microchip pulsed electric fields asan alternative to high-temperature short time (HTST) treatments to sterilize fruitjuices in another fascinating physical treatment.
The microbial cell walls are destroyed by high-voltage electric pulses in this non-thermal food preservation method, electrocuting the harmful bugs!
Contd...
Food preservation is no longer simply a problem forindustrial clients but also consumers.
Consumers are always demanding products withlonger shelf life and higher food quality.
Shelf-life testing procedures are more manageablethan before.
The research in this area is particularly intriguingsince it is an industry that pays close attention to itscustomers.
CONCLUSION
Contd...
The industry is continually listening to its customers, and attempts to meet the demands ofthe knowledgeable and informed consumer are continuous.
The moment has come for food industry innovations to rise to the occasion and deliver.
Food Research Lab comprises a global foodshelf life testing lab.
We utilize our critical skills to work for ourclients by reformulating products using astandard quantity of ingredients, achievingnutritional requirements, etc.
We also help you reduce added sugar,increase protein level, extend shelf life, andimprove production consistency for yourproduct.
FOOD RESEARCH LAB
