Food and Beverage Articles

 

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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...

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A Q& A with Bob Sabdo, market leader – North America Food & Beverage Packaging, Multisorb Technologies, about sorbent technology and its benefits.

Sorbent technology is a form of active packaging that continuously modifies the packaging headspace to keep it in a preferred state, maintaining food’s quality and extending its shelf life. It is dynamic, actively removing or emitting a particular substance, such as moisture, oxygen, or other gases. Oxygen is one of the biggest threats to the longevity of food products. The use of an oxygen absorber, such as our FreshPax® packets, FreshCard™....

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Absorbing oxygen in packaged meat can lead to higher product quality and waste reduction.

The role of packaging for fresh, processed, and cured meat is becoming increasingly important.  The use of active packaging can maintain product quality, minimise the use artificial ingredients, and lead to a repeat purchase.  An extended shelf life leads to greater distribution opportunities and less waste - resulting in money saved...

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Multisorb Technologies provides the means to keep food fresher longer, and has become a world leader through innovation.

Keeping food fresh was one of man’s earliest problems, and it continues to be a concern to this day. Even in an age of airtight plastic containers and refrigerated transportation, food manufacturers still struggle against the age-old enemies of freshness – moisture and oxygen being chief among them. Fortunately, modern science continues to facilitate solutions for today’s food manufacturers that their early predecessors could never have imagined...

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Food Marketing & Technology recently talked to Robert Sabdo, Business Development Leader - Food & Beverage Packaging at Multisorb Technologies (Buffalo, NY) to discuss how moisture regulation can help maintain the shelf stability and product quality of packaged food products. Regulating moisture levels within the food package environment limits moisture-mediated degradation such as microbial spoilage, and preserves the appearance and flavor characteristics of food products to extend shelf life and protect brand integrity...

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Food waste has increasingly become a global challenge as there is a greater awareness of the environmental impact from the disposal of wasted food and its packaging. At a retail level, meat products that have reached the end of their shelf life cannot be sold and must be disposed of. Disposal may have economic costs associated with it or the products may end up in a land fill, potentially creating the greenhouse gas methane. The environmental impact from disposing of expired food is a major sustainability issue...

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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...

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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...

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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...