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Research scientists at the University of Michigan, Ann Arbor, Mich., announced plans to develop a paper-based, cell-free system that detects spoiled milk, according to this study hypothesis.
The research found that the freshness of produce – specifically strawberries, romaine lettuce and packaged salad mixes – varied significantly from store to store as well as within each individual store.
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.
Cornell’s researchers will develop models that predict milk spoilage and shelf life as well as the effectiveness of interventions that predict when food spoils and how to prevent consumers from disposing of items that are still safe.
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.
Gene editing technology like CRISPR-Cas9 genome editing tools may be able to significantly increase shelf life of avocados, strawberries and other fruits.
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.
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.
Although high-pressure processing (HPP) has been around for years, today’s technologies enable refrigerated food processors to achieve more benefits than ever before.
Bridgewater State University, Bridgewater, Mass., installed 36 Food Freshness Cards in storage areas, walk-in refrigerators and serving areas throughout the food services department.