Intrexon Corp., Davis, Calif., advanced its GreenVenus Romaine lettuce to commercial trials.

Zest Labs, San Jose, Calif., released the results of new research study measuring and comparing the shelf life (or freshness) of produce sold at major grocery chain stores across the United States.

The Foundation for Food and Agriculture Research (FFAR), Washington, D.C., awarded a $590,000 Seeding Solutions Grant to Cornell University, Ithaca, N.Y., to develop technology that provides consumers with a more accurate shelf-life predication for perishable products.

The J.R. Simplot Co., Boise, Idaho, executed a joint intellectual property licensing agreement with Corteva Agriscience, the Indianapolis, Ind., agriculture division of DowDuPont, the Broad Institute of MIT, Cambridge, Mass., and Harvard University, Cambridge, Mass., for foundational CRISPR-Cas9 and related gene editing tools.

Maxwell Chase, an Atlanta-based division of CSP Technologies, Inc., debuted SeaWell seafood trays.

A shelf-life management solution, real-time freight management technology and 100% recyclable packaging cartons encompass this issue’s new products and technologies.

Researchers at Oregon State University (OSU), Corvallis, Ore., developed a water-resistant and antimicrobial edible film that has the potential to extend the shelf life of foods with wet surfaces, such as meat, cheese and cut fruit and vegetables.

Bridgewater State University, Bridgewater, Mass., installed 36 Food Freshness Cards in storage areas, walk-in refrigerators and serving areas throughout the food services department.

A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria, extending the shelf life by several weeks, according to a study produced by Purdue University, West Lafayette, Ind.