Inspired by the bacteria-killing wings of insects like cicadas, scientists have developed a natural antibacterial texture for use on food packaging to improve shelf life and reduce waste.
Intelligent food packaging has the potential to advance the field of food science, providing materials with unique properties that surpass conventional packaging.
Writing in Materials Today, a team of scientists from the USA and Italy has reviewed the current progress and recent advances in research into using polymer composites for food packaging to create novel packaging materia...
In a study published in the journal Food Packaging and Shelf Life, researchers from Switzerland investigated the use of palladium-based oxygen scavengers to improve the shelf life of bakery products.
Toshiba Electronic Devices & Storage Corporation has introduced two photocouplers, “TLP5705H” and “TLP5702H,” housed in a thin SO6L package, for use as insulated gate drivers for small to medium capacity IGBTs/MOSFETs. Volume shipments start today.
Food quality is of paramount importance to the food and catering industries. Now, a paper published in Molecules has presented an innovative solution to keeping meat products fresh and improve their quality, shelf-life, and sensory properties: edible onion biofilms.
A team of researchers recently explored the active properties of starch films, particularly in terms of their physical, mechanical, and antibacterial properties, in order to demonstrate their applications in food packaging.
New research in the journal ACS Sustainable Chemistry proposes JICs (jelly ice cubes) predicated on 10% gelatin hydrogels as novel, biodegradable food coolants.
Today, global meat consumption is around 350 million tons annually and this is set to further increase by 44% by 2030. As a consequence significant amounts of plastic waste are produced from meat packaging, and not all of it is recyclable.
Natural biomolecules derived from renewable sources, including chitosan, appear to be promising choices for biodegradable food packaging innovation.