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Food Processing
November 2009
Kate Bertrand Connolly |
Active Packaging Solution: Where the Action Is The trends toward natural and organic foods and products featuring oxygen-sensitive unsaturated fats fuel the development of active packaging solutions in flexible and rigid formats.   |
Chemistry World
November 11, 2011
Emma Eley |
Intelligent packaging to detect spoiled food A sensor that changes color in the presence of oxygen could be useful in the food packaging industry, according to its UK inventors. |
Food Processing
October 2011 |
MRO Q&A: What is Active Food Packaging's role in the Food Processing Industry? Q: What is the impact of active food packaging within the food processing industry? |
Food Processing
July 2006
Kate Bertrand |
Packaging: The look says gourmet Gourmet and luxury consumables continue to gain a strong foothold in the consumer packaged goods arena, and that's creating some interesting packaging challenges. |
Chemistry World
August 19, 2014
Jennifer Newton |
Stefano Farris: Food packaging chemistry A team is trying to develop new materials for food packaging applications, particularly in the form of coatings to improve and enhance plastic substrates. |
AskMen.com
Julian Marcus |
The Truth About Oxygen Bars Oxygen bars have become increasingly popular among urban hipsters, and new bars keep popping up all over major cities. But is paying for oxygen a breath of fresh air or just a load of hot air? |
Food Processing
June 2006 |
Equipment Round-Up: Packaging materials New low-temp hot-melt machine... World's first high-barrier, totally clear aseptic package... First sauces in retort pouch for U.S. market... World's most widely sold plastic casings... Biodegradable PLA cups made from corn-based ingredients... etc. |
Food Engineering
April 1, 2008
Kevin T. Higgins |
Self-esteem in a 750ml bottle Fancy bottles sell boutique vodka... Case-ready reconsiders low-oxygen packaging... Plastic's newest assault on glass glass... |
Chemistry World
October 2, 2014
Tim Wogan |
Photosynthesis-free route to oxygen gives early Earth atmosphere clues A direct mechanism for producing oxygen from carbon dioxide using far ultraviolet radiation has been experimentally demonstrated by researchers in the US, confirming a 14-year-old theoretical prediction. |
Prepared Foods
March 14, 2006 |
Grain Power Introductions in the baked goods category in 2005 were quite different than what has been seen in the past, almost fully attributable to the inclusion of new whole-grain introductions and whole-grain extensions. |
Food Processing
February 2012
Diane Toops |
Bakery Trends Show Balance Between Delight and Lite Convenience, premium products, wellness, nostalgia/comfort and global flavors are driving trends in the U.S. bakery industry. |
Prepared Foods
September 2007 |
Abstracts Versatile texturizers for indulgent textures... Trans-free bakery shortening... Enhanced flavors through beef extract... Oxygen removal for clean labels... |
Chemistry World
August 7, 2007
Simon Hadlington |
The Burning Issue In an effort to clean up fossil-fuel power stations, scientists have completed a project to create ceramic straws that can produce a stream of pure oxygen from air. |
Geotimes
November 2007
Nicole Branan |
Volcanoes May Have Swallowed Early Earth's Oxygen New research suggests that early Earth did have oxygen during parts of the Archean (between 3.8 billion and 2.5 billion years ago), but volcanoes swallowed it up, thus preventing life from thriving. |
