Skip to main content Skip to navigation
Biological Systems Engineering Juming Tang, Ph.D.

Food Engineering – Technology helps processors produce natural foods and beverages

Gossner Foods cheese processing facilityFood Engineering  |  March 7, 2018

How processors are using minimal processing equipment and techniques to keep up with changing consumer demands

One of the top trends predicted for the food and beverage industry in 2018 is more new products will be marketed as “natural” and “functional.” This shift is being fueled by changing consumer behavior. [continue reading]

Source: Technology helps processors produce natural foods and beverages

Wired – No Refrigeration Necessary: New Tech for Everlasting Shelf-Life

Wired  |  March 7, 2018

THERE’S HOPE FOR a tastier, healthier, more robust tomorrow: high-tech new food preservation methods that fend off the bad stuff (bacteria, spoilage) while protecting the good (flavor, texture, nutrients). Scientists are experimenting with everything from microwave sterilization to blasts of plasma to ensure food stays appetizing longer—even without refrigeration. That salmon dinner you bought on Monday? It’ll taste just as fresh a week later. And it’ll be just as good for you. [Continue Reading]

Source: No Refrigeration Necessary: New Tech for Everlasting Shelf-Life

Solve For Food Lands Initial Investor, Sets Sights On Radically Shifting Food Processing Industry

PR Newswire  |  September 2017

Food processing innovation startup, Solve For Food, announced today that IV Ventures, LLC has agreed to be the initial investor of the first Food Innovation Center.

Solve For Food’s leadership team, comprised of consumer packaged goods industry veterans from Walmart, Sam’s Club and Procter & Gamble, announced last spring it aimed to raise $13 million in capital to break ground on the startups’ first Food Innovation Center. The center will provide established food companies and startups with concept-to-consumption food production and innovation services using the revolutionary MATS food preservation technology. [continue reading]

Source: Solve For Food Lands Initial Investor, Sets Sights On Radically Shifting Food Processing Industry

Packaging World – New microwave pasteurization line fuels Swedish food producer’s success

On the left is a meal that has just exited the microwave tunnel. As the steam condenses, a vacuum is created.

Packaging World  |  August 18, 2017

When Knut Lillenau took over his father’s dairy farm in Sweden in 2000, he probably would not have predicted that by 2017, his business would have transformed into the second largest producer of chilled ready meals in the country. Moving from dairy cows to beef cows, and then establishing a café and food store, Knut and his wife, Christina Jonsson-Lillenau, found themselves in need of a solution to utilize the non-prime pieces of beef from their cows and reduce food waste at their restaurant. What they found was an in-pack microwave cooking and pasteurization method from Micvac  that allowed them to serve fresh, nutritious food at their café anytime, expand their menu, and bring their ready meals to the retail market. [continue reading]

Source: New microwave pasteurization line fuels Swedish food producer’s success | Packaging World

915 Labs Taps Professional Chef To Create Signature Dishes For MATS Processing

PR Newswire  | August 17, 2017

915 Labs has collaborated with professional chef and culinary expert Michael Kuefner from Brightwater: A Center for the Study of Food, a division of NorthWest Arkansas Community College in Bentonville, Arkansas, to develop signature dishes using 915 Labs advanced food preservation system. [continue reading]

Source: 915 Labs Taps Professional Chef To Create Signature Dishes For MATS Processing

Cheddar – The Innovation That Could Change the Way You Choose Your Groceries

Cheddar  |  August 14, 2017

915 Labs has developed new technology that changes the way food is processed. Compared to the current system, 915 labs claims their foods are preservative and chemical free, but still have shelf lives of one year. COO Matt Raider tells us about the new tech, and why it is already seeing success in China. Could it be coming to a grocery store or Amazon near you? [continue reading]

Source: The Innovation That Could Change the Way You Choose Your Groceries on Cheddar

Initial assessment of the nutritional quality of the space foodsystem over three years of ambient storage

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]

Source:  Initial assessment of the nutritional quality of the space foodsystem over three years of ambient storage

Food Engineering Magazine – Alternative processing helps meet consumer cravings

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