Cold Chain Logistics

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The correct packaging can make a big difference in food and beverage shelf life, and there are different techniques to prevent leakage and spoilage, as well. 

Food Safety Strategies recently was able to talk to David Maloni, EVP of analytics, as well as Bill Michalski, chief product officer, at ArrowStream. 

Precise control over food and beverage production is in the spotlight as health-conscious consumers are increasingly paying close attention to the ingredients and labeling of their products. 

With meat production on the rise—in fact tripling over the last four decades, according to the Worldwatch Institute—HPP (high-pressure processing) has proven itself not only to kill dangerous microbes, but also to extend shelf life by a factor of two to four times. Trouble is, with these merits, HPP meats tend to lose their color, which is a turnoff to some consumers.

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