Shelf Stability

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The brand includes a new name, logo, marketing materials and website.

Every day, people are admonished to eat more healthfully. However, they also are bombarded with the coupled force of stress, plus advertisement images of tasty treats that purportedly relieve that same stress. Today’s palates are sophisticated and demanding.

The artisanal baking trend of the past few years left many large baked goods companies wondering how to hurdle all the obstacles in creating mass-produced items that achieve artisan-style quality.

Guelph Food Technology Centre (GFTC) has merged with NSF International.

Multisorb Technologies offers fresh prepared food processors a single-source solution in the selection of sorbents for product packaging and their use in automated packaging operations.

Bunge North America expanded its Bunge Ingredient Innovation Center in Bradley, Ill., to include a full-service culinary center. The state-of-the-art facility includes an industrial kitchen and a corporate dining room with extensive video capabilities.

Wine in a box finally became a reality, so could wine in a can be too far behind? A European beverage can manufacturer has unveiled a “protected quality,” airtight and light-proof seal for wine in cans, promising a shelflife of 12 months.

Ingredient manufacturers have brought the next generation of fats and oils under a positive health halo. This has been achieved through the development of oil and fat formulations that ensure their concentrated calories are of the healthiest type possible.

Natural food preservation specialist Purac says its new Listeria Control Model 2012 software combines a wide range of food parameters with more than 2,500 Listeria monocytogenes growth curves and is the only online predictive modeling tool dedicated to Listeria control.

The Institute of Food Technologists (IFT) announced the launch of the new Certified Food Scientist (CFS) program.