Fortune | August 11, 2017
Amazon.com is exploring a technology first developed for the U.S. military to produce tasty prepared meals that do not need refrigeration, as it looks for new ways to muscle into the $700 billion U.S. grocery business. [continue reading]
Source: Amazon Looks Beyond Whole Foods for Food Tech, Meal Prep | Fortune.com
ARS Technica | August 11, 2017
Amazon is using everything at its disposal to take on the grocery and food delivery business. The online retailer purchased Whole Foods Market in June for $13.7 billion, announced new meal-prep boxes that challenge Blue Apron in July, and now it’s turning to the military for its next move. According to a CNBC report, Amazon wants to use military food technology to create prepared meals that don’t need to be refrigerated. This would allow the company to store and ship more food more efficiently and to offer ready-to-eat, (hopefully) tasty meals at a lower price. [continue reading]
Source: Military tech could be Amazon’s secret to cheap, non-refrigerated food | Ars Technica
August 11, 2017 | New York Times
SAN FRANCISCO — Amazon.com Inc is exploring a technology first developed for the U.S. military to produce tasty prepared meals that do not need refrigeration, as it looks for new ways to muscle into the $700 billion U.S. grocery business. [continue reading]
Source: Amazon Looks to New Food Technology for Home Delivery
Reuters | August 2017
Amazon.com Inc is exploring a technology first developed for the U.S. military to produce tasty prepared meals that do not need refrigeration, as it looks for new ways to muscle into the $700 billion U.S. grocery business. [continue reading]
Source: Amazon looks to new food technology for home delivery
Food Technology | July 2017 |
Extending shelf life is a primary function of food packaging, and new preservation technologies reduce nutrient, flavor, and color losses and degradative reactions during processing. As preservation technologies advance, packaging needs to meet new processing and product requirements. High pressure processing (HPP), microwave-assisted thermal sterilization (MATS), and active packaging present challenges and opportunities. A fresh-to-the-consumer look at retail is possible when innovative packaging is combined with new preservation technologies. [continue reading]
Source: Packaged to Preserve – IFT.org
NPJ | Microgravity | July 2017
Processed and prepackaged space food is the main source of nutrition for crew aboard the International Space Station, and likely will continue to be the main source of nutrition for future exploration missions. However, very little information is available on the nutritional stability of space foods. To better understand their nutritional stability, 24 micronutrients were measured in 109 space foods stored over 3 years at room temperature. Our analysis indicated that potassium, calcium, vitamin D, and vitamin K concentrations in the food may not be adequate to meet the recommended daily intake requirements even before storage.Decreases in vitamins A, C, B1, and B6 were observed during storage. Notably, vitamins B1 and C may degrade to inadequate levels after 1 year and 3 years, respectively. This assessment suggests that different technological approaches will be required to stabilize processed foods to enable spaceflight missions over 1 year. [Continue Reading]
Food Engineering Magazine | May 24, 2017
Changes in consumer priorities drive innovation in food processing.
A seismic shift in consumer attitudes toward food and beverages is happening. No longer are food and drink judged on taste alone; instead, people want to know how nutritious they are, how they are going to make them feel and what ingredients they contain. [continue reading]
Source: Alternative processing helps meet consumer cravings | 2017-05-24 | Food Engineering
915 Labs, which offers a new, healthier way to process and package food, announced today that it has taken significant steps toward the company’s goal of improving the way food is processed and distributed around the globe.
The company’s microwave assisted thermal sterilization, or MATS™, offers a safe but gentler way to process and package food. By reducing exposure to high heat, MATS allows the natural nutrients and flavors in food to remain intact — and eliminates the need for artificial additives, preservatives and excess sodium.
Source: 915 Labs Production Capacity Systems Now Commercially Available
CAHNRS News | April 2017
Our favorite packaged foods should also be the healthiest for us.
This year, dozens of prepackaged foods, from frozen burritos to turkey salad, were recalled in the United States. Juming Tang, scientist at Washington State University, is doing his part to help make packaged food safer, while using fewer preservatives.
Source: Center of Excellence launched for better, safer packaged food
Engineering for Food Safety & Quality | March 2017
Many methods that use heat and chemicals to ensure food safety are not 100% effective and can damage food color, texture, flavor, and nutrients. University scientists are developing tools and practices that improve food safety and quality. These advances are important as consumers demand minimally-processed, additive-free food items with longer shelf lives and less potential to cause foodborne illnesses. [continue reading]