Americans throw out billions of pounds of food every year because they falsely believe "sell-by" and "best-before" dates on package labels indicate food safety, according to a study published by Harvard Law School and the Natural Resources Defense Council, New York.
Sandridge Food Corp. is no stranger to innovation. With consumers’ ever-changing taste and growing demand for freshness, forward thinking and technology are essential in the refrigerated foods industry.
Typically, when a food manufacturer wants to extend the shelf life of a particular product, they’ll add a freezing component. Once frozen, the product is good to go for some time. But, what if freezing isn’t an option? Such is the case for refrigerated foods.
Hope Foods, the Louisville, Colo.-based producer of Hope Hummus, established a new business unit—Hope Fresh—to bring the shelf-life extension and food safety technology to the broader food processing community.
Most recently, there has been a push by CPG companies toward certification of packaging suppliers. This promises to be a major theme at Pack Expo Las Vegas 2013, Sept. 23-25 at the Las Vegas Convention Center in Las Vegas.
Meyer Natural Foods, Loveland, Colo., launched a Humanely Handled program, designed to further strengthen Meyer’s strict standards for raising and producing cattle and establish a program that farmers and ranchers can use to produce the highest-quality beef in the most humane manner.
The use of container sanitizing equipment ensures that pathogens and other contaminants won’t get into the processing plant, where it can taint finished food products, tarnish brand names and even instigate recalls and litigation.