Search for European Projects

4 European Projects Found

Searched on 125080 European Projects

 FINISHED 

A novel packaging system for meat safety and shelf-life extension (MEATPACK)

Start date: Dec 1, 2013, End date: Nov 30, 2015,

Meat and poultry products are vehicles for millions of cases of foodborne illness globally each year. Controlling pathogens such as campylobacter, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Yersinia enterocolitica, is a primary goal for industry. Additionally, processors are constantly striving to lengthen product shelf life. However, consumer aversion to traditional chemica ...
Read Project

 9

 FINISHED 

Development of sustainable protein-based paper and paperboard coating systems to increase the recyclability of food and beverage packaging materials (BIO-BOARD)

Start date: Nov 1, 2012, End date: Oct 31, 2015,

Worldwide about 7 million tonnes of coated paper, paperboard and cardboard (cartons) are currently manufactured annually mainly for food and beverage packaging. The standard coating material currently used is petrochemical-based polyethylene (PE). Typical laminate packaging contains about 20% of this material. Increased political, legislative and consumer pressure to reduce the dependency on fossi ...
Read Project

 14

 FINISHED 

Novel microwave-assisted vacuum drying for heat sensitive foods (MILD-DRY)

Start date: Sep 1, 2012, End date: Aug 31, 2014,

"Heat sensitive foods and products that possess excellent quality in terms of taste, aroma, texture, and appearance, such as herbs, spices, seafood, etc., pose a major challenge to food driers. Products such as garlic, ginger, spring onions and shrimps are cellular tissues containing gas-filled pores that tend to collapse when subjected to dehydration. This collapse is more noticeable with prolong ...
Read Project

 9

 FINISHED 

A novel method for improving the vacuum cooling of cooked meats (COOL-MEAT)

Start date: Oct 1, 2010, End date: Sep 30, 2012,

"In order to minimise the growth of pathogens in the cooked meat industry, strict EU guidelines demand that cooked meat joints including ham, turkey, chicken, pork and beef be cooled within tight time limits post cooking, whereby meat joints should not exceed 2.5 kg and 100 mm in thickness and should be chilled from 74 to 10ºC within 2.5 h after being removed from the cooking process. Conventional ...
Read Project

 8