Food research organisation Campden BRI has launched a new e-book, Maximising Shelf Life, in which it shares insights on how packaging and processes can be optimised to reduce waste and increase shelf life.
Studies by climate-action NGO WRAP from the last decade suggest that approximately 50% of consumer food waste can be prevented simply by extending the shelf life of products.
Campden BRI’s Maximising Shelf Life outlines the approach food and beverage processors need to consider for any shelf-life extension project.
The e-book features several case studies, including:
- Verifying the effect of ingredient age of raw produce and how this alters the microbiological characteristics of coleslaw, impacting shelf life
- Demonstrating how superchilling prawns helped Lyons Seafoods boost product shelf life while simultaneously reducing water and electricity consumption by 20%
- Proving to Innocent Drinks the microbiological stability achieved by High Pressure Processing vegetable juices.
The publication also details how its scientific processing and packaging experts can assist with uncovering, validating, reviewing, proving and implementing a shelf life strategy aligned to individual product applications that meet HACCP and country-specific food safety legislation.
Download the Maximising Shelf Life e-book here.
