Articles Tagged with ''shelf-life''

Ready-to-eat (RTE) protein producers are more frequently being asked to deliver clean-label products by their retail, club-store and foodservice customers

The meat-processing industry’s relationship with high-pressure processing (HPP) appears to have all the ingredients for long-term success.

A range of sorbents can extend the shelflife of fresh meat for up to 21 days.

The 2010 National Meat Case Study revealed that ground beef accounted for 12 percent of the linear feet in retail meat cases.

As more people are dining at home, time-strapped consumers are relying increasingly on prepared or partially prepared proteins that they can finish quickly in the kitchen.

When the middle of the day rolls around and hunger starts to set in, U.S. consumers have many snack options. Unfortunately, most of them bad for us. One healthy option, and one that's gaining in popularity, is the snack stick – that 1-ounce, convenient, tasty piece of beef that's low in calories but high in protein.

Cryovac’s Darfresh 10K and LID1050S are two new packaging options meeting FDA oxygen permeability requirements for fresh and frozen seafood. The Darfresh 10K package is a unique three-dimensional package with a second skin appearance, showcasing the product for an attractive look.

A&B Ingredients has added CytoGuard Stat N to its line of natural food ingredients.

Quiet time on an airplane without electronics or reading materials can be dangerous for wandering minds like mine.

When I was a child, my mother occasionally asked me to postulate (by smell) on the freshness of perishable foods that, in a few terrible instances, had overstayed their welcome in our refrigerator.