915 Labs News Bites | March 2017
How will MATS change the world of packaged foods?
Watch and share our new video to learn how 915 Labs is working to revolutionize the way foods are preserved, packaged and distributed. [continue reading]
WSU News | March 2017
Packaged entrées like TV dinners and military rations traditionally have been chock full of extra salt and additives, but short on flavor, texture, and nutritional value.
Juming Tang, Washington State University Regents professor and distinguished chair of food engineering, has developed new food preservation technologies based on microwave energy that make packaged food naturally tasty and highly nutritious—while keeping bacteria and viruses in check. [continue reading]
Washington State Magazine | January 2017
Someone forgot about the fruit salad. When the refrigerator door opens, the sickly sweet aroma delivers a potent reminder. All the rotting apples, pears, and bananas in the bowl will need to be thrown out, and hopefully composted. It may seem insignificant, but that fruit salad represents a piece of the 40 percent of food wasted in the United States, about 20 pounds per person each month. [continue reading]
Food Quality News | January 2017
A Thai university is hosting a conference to introduce a method for packaging foods and beverages called Microwave Assisted Thermal Sterilization (MATS). [continue reading]
IFT Food Technology | January 2017
Food retailers, manufacturers, and producers are enacting clean label guidelines. The term “clean label” is not uniformly defined, but it usually implies that there are no added artificial preservatives, flavors, colors, binding agents, and often, other specific ingredients. [continue reading]
Adjacent Government | November 2016 | Pg 52-53
A major challenge to our food system is feeding a growing population that is projected to exceed nine billion in just the next three decades. This challenge requires both increasing food production and protecting the safety of our food supply in the face of a changing climate and diminishing land and water resources. [continue reading]
Food Processing | October 2016
Campbell Soup Co., Camden, N.J., is betting on personalized nutrition as the sole, $32-million investor in Habit, a San Francisco-based personalized nutrition and meal-delivery company led by Plum Organics founder Neil Grimmer. Habit’s service, set to launch in 2017, will combine nutrition, technology and food delivery in one. [continue reading]
Source: Campbell Starts a New Habit in Personalized Nutrition
Food Navigator Asia | October 2016
New Zealand researchers are investigating whether an innovation centre based on a novel food processing technology could “transform” the country’s food industry. [continue reading]
Source: Kiwi college investigates ‘game-changing’ processing technology
Scoop News | October 2016
Massey University researchers are investigating whether establishing an Innovation Centre focused on a novel food processing technology could transform New Zealand’s food industry. [continue reading]
Food Processing | October 2016 | Volume 70, No. 10
Microwave heating takes place due to the interaction of electromagnetic radiation with the dielectric properties of foods. [continue reading]
Source: Microwave Processing Heats Up