What Is Shelf-Life?

The “Shelf Life” of food is how long it may be stored before the quality deteriorates. Food spoilage occupies 35% of the total food supplied.

Globally, above 70% of consumers rely more on food labels to make their choices and look for ‘friendlier’ labels on products. “Clean label” foods have all gained traction and moved on to the next level.

Food producers are responding by replacing artificial ingredients with natural or organic alternatives and are repositioning mainstream products and lines to have cleaner labels. How to maintain shelf life quality naturally is a key concern – for both consumers and manufacturers.

We see this big potential in nature power as an alternative to chemical to reduce waste and lower the risks of deteriorating food quality. Discoloration, Off-flavor, Texture change, Nutritional loss, and Heathy risk, are all possible and very usual spoilage issues that many food producers have to face continuously.

Food Biotechnology

For ten thousand years fermentation, a form of biotechnology, has been used to produce wine, beer and bread. In recent years, the food industry has undergone major transformations corresponding to changes in consumer demand for food products that are made with natural, rather than synthetic, ingredients and additives.

The potential benefits of biotechnology are enormous. Food producers can use new biotechnology to produce new products with desirable characteristics for improved taste and nutritional quality of food. Food biotechnology is the application of modern biotechnological techniques to the production and processing of food products as well as food ingredients and additives.

At Handary, we are continuously updated with developments in the fields of fermentation, enzyme technology, bioengineering and food processing. Food biotechnology industries, oriented from production to food processing, from commercial packaging to food preservation, is indispensable for improving the structuring qualities of food. We develop nature-based processes such as blending, crystallisation, fermentation, filtration and separation.