Packaging

For the better part of a century, freezing has proven a highly effective method of food preservation. Nevertheless, today’s product developers—and the ingredient processors, packaging experts and technology innovators who serve them—keep striving for greater culinary integrity, shelf life and value in the products they freeze.Compared to refrigerated foods, which hold their connection to freshness dear but have a shelf ...

Photo: American Egg BoardClassically, a Napoleon—as it’s known in the United States—is alternating layers of crispy puff pastry and egg-rich pastry cream finished with fondant icing and chocolate lace decoration. In France, it’s known as mille-feuille, and in Italy is dubbed mille foglie. Our Napoleon uses alternating layers of sponge cake and pastry cream, and the manufacturable version is freeze/thaw-stable ...

Sous vide, the practice of cooking foods sealed in bags submerged in warm water, is finally moving from manufacturing facilities and fine-dining restaurants and onto consumer countertops. Sous vide technology, in the form of SousVide Supreme, is now available to consumers for the price of $449.Sous vide cooking is prized for its ability to evenly cook a food to a ...

FDA issued a warning letter to General Mills regarding violations in the label and labeling of Cheerios® Toasted Whole Grain Oat Cereal. The letter notes that “we have determined that your Cheerios® Toasted Whole Grain Oat Cereal is promoted for conditions that cause it to be a drug because the product is intended for use in the prevention, mitigation, and ...

If foodservice operators and manufacturers have ever been guilty of taking food packaging for granted, they are certainly taking it more seriously now.Some of the packaging systems they’re adopting add value to food products, help manage costs, boost productivity, enable clean labels, extend shelf life and reduce waste. Looming in the future are “active” and “smart” packages that promise additional ...