The trend towards low-cost food packaging over the past two years, driven by global recession and volatile energy prices, is the main finding of a new study conducted by UK-based analysts Canadean.
Its latest report, Innovation in Liquid Food Packaging, 2009, charts the latest developments in ambient liquid food packaging design since 2007. It reviews the [...]

European Union has started a project that include ultrasound method to dehydrate fruits and vegetables. High  frequency sound waves are used in this method and and doesn’t effect nutritional value of fruits and vegetables. The project is carried out by 8 foundations from Spain, Germany, Sweden, England and Turkey. The coordinator of the project is [...]

Researches have tried to find natural alternative materials to chemical food additives. The new material is chitosan.
Chitosan is the structural element in the exoskeleton of crustaceans (crabs, shrimp, etc.) and cell walls of fungi. Commercial chitosans are produced by deacetylation of chitin.

According to new findings published in Innovative Food Science and Emerging Technologies using chitosan [...]