English
简体中文
Français
Español
♦ Beet
♦ Berries
♦ Cane
♦ Cherry
♦ Citrus fruits
♦ Corn
♦ Duckweed
♦ Food cultures
♦ Tea
♦ Mushroom
♦ Olive pulp
♦ Rosemary
♦ Seaweed
♦ Spinach
♦ Swiss chard
“
Shelf life encompasses several facets of food quality attributes including safety, nutritional value and sensory properties. Shelf life affects food quality, which in turn influences the consumer's buying decisions.
Handary’s custom shelf-life solutions can help increase shelf life and decrease food waste in a more natural, scientifically proven and effective way. Explore our diverse portfolio of natural shelf-life products to discover how we can help you create products that stay fresher for longer, while meeting consumers' needs for healthier and more natural products.
”
Dr. Yudi YANG
Research director
Table 1.0 A General Overview of Handary Shelf-life Solutions
Nature’s best materials
Bioprocessing
Natural Shelf-life products
Food shelf-life quality
♦ Blending
♦ Crystallization
♦ Fermentation
♦ Filtration
♦ Separation
♦ Crystallization
♦ Fermentation
♦ Filtration
♦ Separation
♦ Antimicrobials
♦ Antioxidants
♦ Fresh-keepers
♦ Shelf-life extenders
♦ Shelf-life testers
• Natap® / Natadex® / Natalac® / Natanacl™ Natamycin
• Epolyly® ε-Polylysine
• NisinA® / NisinZ® Vegetal Nisin
• Lysoch® Lysozyme
• Befresh™ Protective cultures
• Proteria® Cultured sugar, vinegar
• Plantéria® Fruit extracts
• Chitoly® Mushroom chitosan
• Mushria® Mushroom extracts
• Fixolor® Cultured vegetables
• PhageX™ Bacteriophage• Antimix™ Antimicrobial blends
• Biofilmix™ Antibiofilm cocktails
• Epolyly® ε-Polylysine
• NisinA® / NisinZ® Vegetal Nisin
• Lysoch® Lysozyme
• Befresh™ Protective cultures
• Proteria® Cultured sugar, vinegar
• Plantéria® Fruit extracts
• Chitoly® Mushroom chitosan
• Mushria® Mushroom extracts
• Fixolor® Cultured vegetables
• PhageX™ Bacteriophage• Antimix™ Antimicrobial blends
• Biofilmix™ Antibiofilm cocktails
♦ Antioxidants
• Guardox™ Antioxidant extracts
♦ Fresh-keepers
• Antibräun™ Antibrowning agents
• White Fiber™ Citrus fiber• Trehalox™ Crystal trehalose
• TGzyme™ Transglutaminase
• White Fiber™ Citrus fiber• Trehalox™ Crystal trehalose
• TGzyme™ Transglutaminase
♦ Shelf-life extenders
• Shelfex® Shelf-life extenders
• Koatilm™ Biocoating
• Antipack™ Active antifungal film
• Koatilm™ Biocoating
• Antipack™ Active antifungal film
♦ Shelf-life testers
• Microfier™ Microbial identifier
• R5™ Microbial Testers
• O5™ PV Testers
• R5™ Microbial Testers
• O5™ PV Testers
♦ Visual spoilage
♦ Microbial spoilage
♦ Pathogenic risk
• Gas formation (e.g. Bloaters, Bubbles, Fisheyes, Holes)
• Surface growth (e.g. Cloudiness, Moldy)
• Discoloration (e.g. Blackening, Browning, Greening, Pigments, Red spot)
♦ Texture change (e.g. Bittiness, Curdling, Holes, Iciness, Juiciness, Ropiness, Slime, Softening, and Tenderness Rotting, Staling)
♦ Off-flavor (e.g. Alcoholic, Fruity, Garlic, Mustiness, Nitrogenous, Pigsty, Potato-like, Souring)
♦ Nutrient loss (e.g. Carbohydrates, Lipids, Moisture, Proteins, Vitamin)
• Surface growth (e.g. Cloudiness, Moldy)
• Discoloration (e.g. Blackening, Browning, Greening, Pigments, Red spot)
♦ Texture change (e.g. Bittiness, Curdling, Holes, Iciness, Juiciness, Ropiness, Slime, Softening, and Tenderness Rotting, Staling)
♦ Off-flavor (e.g. Alcoholic, Fruity, Garlic, Mustiness, Nitrogenous, Pigsty, Potato-like, Souring)
♦ Nutrient loss (e.g. Carbohydrates, Lipids, Moisture, Proteins, Vitamin)
♦ Microbial spoilage
• Gram-positive spoilage includes Lactic acid bacteria (e.g. Lactobacillus, LeuconostocPediococcus, Streptococcus) , Spore-formers (Bacillus, Clostridium), and Non-spore formers (e.g. Brocothrix, Micrococcus )
• Gram-negative spoilageincludes Rods (e.g. Pseudomonas) and Cocci Coliform, Enterobacter, Escherichia
• Yeasts and molds includes Yeast (e.g. Candida, Pichia, Rhodotolura, Saccharomyces, Torulospora, Zygosaccharomyces) and Mold (e.g. Aspergillus, Botrytis, Byssochlamys, Cladosporium, Geotrichum, Mucor, Penicillium,Rhizopus)
• Gram-negative spoilageincludes Rods (e.g. Pseudomonas) and Cocci Coliform, Enterobacter, Escherichia
• Yeasts and molds includes Yeast (e.g. Candida, Pichia, Rhodotolura, Saccharomyces, Torulospora, Zygosaccharomyces) and Mold (e.g. Aspergillus, Botrytis, Byssochlamys, Cladosporium, Geotrichum, Mucor, Penicillium,Rhizopus)
♦ Pathogenic risk
• Gram-positive pathogens (e.g. Bacillus cereus, Clostridium botulinum, Listeria, Staphylococcus aureus)
• Gram-negative pathogens (e.g. Campylobacter, E. coli, Salmonella)
• Gram-negative pathogens (e.g. Campylobacter, E. coli, Salmonella)
Discover
Shelf-life