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Smartfood R&D has received a complaint about predictive modelling of microbiological shelf life
An increasing resistance of micro-organisms in food
Pilot plant: Integrated approach
Challenge tests & predictive modelling: Pasteurisation processes optimisation
A reconstruction of quality complaints using Predictive modelling
Predictive modelling for pasteurisation and sterilisation processes
Predictive modelling of the shelf life of drinks
Microbial shelf life validation of natural flavour components
Predictive modelling for ambient stable sauces
Opening of new lab for research into Listeria
Substantiation of prevention of the growth of Listeria monocytogenes in chilled products
Manufacturer provided with modified recipe within 24 hours
HPP processing to improve shelf life
Sweet coconut-based spread
Predictive modelling for preservative-free, pasteurised products
Low-calorie sauces and dressings
smartfood R&D works on extending the shelf life of preservative-free salads; fresh vegetables, fresh herbs
Preventing mould-formation in preservative-free cake
smartfood R&D develops preservative-free, chilled dressings; all-in-one challenge test
smartfood R&D is working on improvements to the shelf life of bread products; preventing mould-formation
smartfood R&D is working on preservative-free, pasteurised sauces; homemade perception
smartfood R&D develops preservative-free dressings for the French retail industry
Solution for crystallisation problems in chocolate; calculation model for crystallisation
smartfood R&D is working on preservative-free dressings for the German market
Solution to a crystallisation problem in confectionery
smartfood R&D develops pasteurised sauces with a mild pH
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All items (26)
Accelerated shelf-life testing (13)
Challenge tests (25)
Industrial microbiology (12)
Listeria monocytogenes (21)
Predictive modelling (26)
Process validation (15)
Recipe development (35)
Risk assessment (2)
Salmonella spp (1)
Smartfood R&D (35)
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