Events

The fresh cut produce industry faces many challenges when it comes to protecting consumers from foodborne pathogens. While current operations in plants are designed to mitigate this risk, there is no final kill step to reduce pathogen contamination through heating or other processing procedures. However, new technology has been developed that can address contamination at the packaging stage, adding another layer of safety that could revolutionize the fresh cut industry. Join this webinar to learn how active packaging technology can be leveraged to make fresh produce safer for consumers.

• Understand the challenges that the fresh cut industry is facing today
• Discover new ways to protect fresh cut produce using packaging
• Learn about technologies that protect consumers from foodborne illnesses

Click here to watch the on-demand webinar.

The COVID-19 pandemic has forever changed our shopping habits as businesses and consumers have embraced the evolution of modern grocery shopping. Direct to consumer shipping, in store pickups, meal kit services, and platforms like Instacart are the new normal. As we look ahead to what post-pandemic shopping will look like, some of the top predictions include a continuation of healthy choices, a desire for continued convenience, and ongoing utilization of advanced technologies to improve ecommerce grocery shopping. Consumers have fully accepted the novelty and convenience of grocery delivery, kiosks, and in-store pickups and retailers are working overtime to improve and expand these services to deliver the same fresh, high-quality foods that can be purchased on site. This webinar explores how innovative active packaging solutions can support these new norms to deliver a broader range of high-quality seafood in the new ecommerce landscape as the pandemic continues and beyond.

Click here to watch the on-demand webinar.

The produce industry faces many challenges when it comes to protecting consumers from foodborne pathogens and ensuring product shelf life. While current plant operations are designed to mitigate pathogen risk, there is no final kill step to reduce bacteria and viruses in fresh produce. Innovations in material science have led to a revolutionary technology that addresses contamination at the packaging stage while extending shelf life and maintaining the product’s organoleptic properties. Join this webinar to learn how active packaging technology can reduce foodborne pathogens, making fresh produce safer for consumers.

Learning Objectives:

• Discover how material science innovations can be applied to solve food safety challenges
• Learn how novel antimicrobial technology can be integrated into current packaging systems
• Explore the efficacy of chlorine dioxide dispersion in mitigating foodborne virus risks