date:Dec 12, 2012
Chilled foods look set to benefit from a revolutionary new approach to shelf-life extension, thanks to collaborative UK research.
The Sustainable Shelf-Life Extension (SUSSLE) project subjects foods to much gentler heating processes to achieve the extended shelf-lives supermarkets expect, while retaining organoleptic qualities consumers demand.
SUSSLE gathered academics and industry experts to investigate the effects of heating spore-forming pathogens, particularly the potentially unsafe non-p