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A Reverse Shelf Life Study can be utilized in some, but not all situations, to determine the shelf life of food and nutraceutical products.  The basic concept and process is to store shelf life samples in a stable environment, such as frozen storage, and remove samples to refrigerated or room temperatures according to the testing…

Sous vide cooking is a method in which foods are thermally processed in vacuum packaging at lower temperatures for longer periods of time than traditional food manufacturing processes. The term sous vide is French for “under vacuum” and was perfected in the 1970s, launching a new take on food preparation. Manufacturing with sous vide is becoming…

Equipment purchases by major food manufacturing customers are driven by corporate initiatives such as environmental responsibility, sustainability, the desire for clean and wholesome food, and most importantly, food safety. Fulfilling the food safety initiative is often achieved by requesting process validation trials prior to purchase. This aspect of the purchasing decision has become a “must have”…