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BULOWSVE, Denmark -- An advancement in packaging developed by researchers at the Royal Veterinary and Agricultural University in Bulowsve may effectively triple the shelf-life of cheese from three months to nine months.
According to a Food Production Daily report, participants in the project, dubbed Biopack, claim to have improved the ability of oxygen-scavenging preservatives already used in cheese to increase a new bio-based packaging material's ability to retard mold growth and rancidity.
Researchers envision the new packaging techniques also will work with other food products such as meats, fruits and vegetables.
The project, which is funded by the European Union, began in August 2001, and is said to be near a market launch for use in the dairy industry.
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