Superchilling methods are being developed by Norwegian scientists
to extend the shelf life of fish and meat, while reducing storage
and transport costs.
Norwegian researchers have developed a new dehydration method that
produces granulated food of the quality of vacuum freezing-dying at
a fraction of the cost, writes Anthony Fletcher.
Despite "next big thing" hype on one side and "killer nanobot"
alarmism on the other, nanomaterials are beginning to establish a
commercial presence in the US market - and packaging could become a
key sector, writes...
A film being developed to improve the permeability of gases for use
in space stations could also provide a breakthrough for food
packaging, writes Anthony Fletcher.