extended shelf life processing - Page 1

Items Tagged with 'extended shelf life processing'

ARTICLES

Hiperbaric launches HPP Research Awards to fuel high pressure processing research and innovation

Company set to recognize winners during HPP Innovation Week 2024, June 18-20 online conference.

May 3, 2024

Hiperbaric, celebrating 25 years as the world leader in High Pressure Processing (HPP) technology, announced the HPP Research Awards, a global initiative to spotlight and promote cutting-edge research.

Dairy Farmers of America to acquire Agropur’s St. Paul, Minn., facility

The facility manufactures fresh, extended-shelf-life and aseptic dairy products.

December 17, 2018

The facility manufactures fresh, extended-shelf-life and aseptic dairy products.

ESL technology delivers more ways to add value to milk

Investing in technology that extends shelf life by even only five days can have a positive impact on the bottom line.

Pedro Goncalves Tetra Pak guest blog for Dairy Foods

Pedro Gonçalves

March 13, 2018

Investing in technology that extends shelf life by even only five days can have a positive impact on the bottom line.

Dairy Farmers of America acquires Cumberland Dairy

Acquisition expands DFA’s ownership into extended-shelf-life processing.

November 2, 2017

Acquisition expands DFA’s ownership into extended-shelf-life processing.

ESL processing expands a dairy’s revenue stream

Dairy brands looking to capitalize on consumers’ desire for nutritious, portion-packed milk can do so by investing in extended-shelf life technology.

April 13, 2017

We spoke with Jean-Pierre Berlan, sales director for Tetra Pak Processing U.S. and Canada, to learn more about extended-shelf life (ESL) technology. He talked about that as well as the market opportunity available by investing in ESL processing.

Processing

Use sterile air to extend product shelf life

An air displacement technology creates and supports a clean environment inside the process equipment through the continuous delivery of purified air.

Mikell Knights

February 2, 2014

Purging airborne microbes like yeast and mold is not easy due to their size.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.