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]
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]
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]
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]
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]
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]
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]
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.
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.
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]