Food and Beverage Articles

 

food-oxygen-moisture-management-clean-label-article-thumb.jpg

As consumers become more aware of the relationship between food and health, they read labels in an effort to reduce the amount of artificial ingredients they consume. As a result, manufacturers are faced with reducing, replacing or removing these often necessary ingredients—with the objective of presenting healthier food and a clean label to the consumer. Multisorb Technologies’ precisely tailored oxygen absorbers—FreshPax Packets, FreshCard Cards and FreshPlus Film—as well as its oxygen- and moisture-management solution, FreshPax S Packets, can significantly increase the opportunity of achieving clean label goals...

article-thumb-effects-of-freshpax-oxygen-absorbing-packets-on-the-shelf-life-of-foods.jpg

The effect of FreshPax oxygen absorbing packets (product of Multisorb Technologies, Inc.) on the shelf life of perishable foods was investigated. Fresh baked bread and mozzarella cheese were each inoculated with mold spores and packaged with or without the packets in moderate and high barrier flexible pouches. Pouches were stored at 23°C and mold counts determined weekly. The packets substantially inhibited the developent of mold in both moderate and high barrier pouches. Differances in mold counts between the test and control samples were as great as 1,000 fold...

article-eliminating-oxygen-sorbent-technologies-are-ensuring-deli-meat-quality.jpg

Processed meat companies are relying on new packaging technologies to appeal to time-pressed consumers. Product appearance is gies to appeal to time-pressed consumers. Product appearance is a primary factor influencing consumer purchasing decisions of premium meat products and researchers have identified oxidative degradation as a factor affecting meat color, flavor, and product shelf life. Meat companies are now using oxygen absorbing active packaging components to offset the effects of aging and oxidation...

article-thumb-the-effect-of-oxygen-absorbers-on-storage-quality-of-sliced-ham.jpg

The effect of commercial oxygen absorbers on sliced ham quality packaged in barrier film (OTR @ 60cc/m2/day) under rigorous display conditions was investigated. Atmospheric pressure, vacuum, and CO2 back-flushed packaging methods were used. Color, microbial counts, lipid oxidation, and sensory odor were evaluated weekly over a period of 79 days in
10°C storage under fluorescent light.

Ham containing oxygen absorbers had lower psychrotrophic bacteria, yeast and mold counts, and better color retention (Hunter L value) compared to packages without absorbers...