Technologists at the Mattson Food Science Lab in California are using high pressure instead of heat to create packaged foods that have a longer shelf life without sacrificing taste or texture. To read more, click HERE.
New Food Packaging Uses High Pressure Instead of Heat
New Food Packaging Uses High Pressure Instead of Heat
Jul 24, 2013
Latest in Packaging
The Hidden Cost of "Best Before" Expiration Dates
September 5, 2025
Automating Store-Level Fulfillment
July 29, 2025