IPGDx Blog

Fresh Food vs Frozen

Today’s food science technologies are highly advanced providing us with a detailed and comprehensive understanding of the biology and physiology of changes that occur throughout the food chain.
As we reach a global economy foods come to us from all over the world.From the time a food is harvested; picked or slaughtered it changes by losing freshness and changing its characteristics of palatability .

So how do you identify the fresh food vs the previously frozen food?

Here is a nice explanation in the form of a Presentation

Tags: EFresh ®, food quality, Fresh Food, fresh vs frozen, frozen food

US frozen pork storage at record high

Meat International is reporting that US frozen pork storage is at a record high.

US frozen pork supplies stored in warehouses surged to a record high last month amid slumping export demand and global economic troubles, a government report has concluded.

This will lead to slump in prices. However the average consumer is not aware that freezing negatively impacts nutrient density and flavor. We encourage you to educate yourself on food quality – impact of freezing and your health – by checking out our flash animation here and learning about EFresh(R) device for the food industry.

Tags: EFresh®, food quality, Food safety, fresh vs frozen

Food Safety with EFresh(R)

Here is nice Preso we did regarding Food Safety. Enjoy.

Tags: EFresh®, food quality, Food safety, measure food safety

EFresh(R) Technology

One of the aditional dimensions of the EFresh project is the ability of the technology to be integrated into a variety of platforms; a hand held device in a consumer and professional design, as part of a scale at the grocers, as part of a display, as part of a self-serve kiosk with the consumer making their own selections, as part of a transport process measuring at the beginning and end to verify safety and palatability, as part of a preservation container. By verifying the optimal level of freshness the peak of nutrient content and characteristics of palatability can be reached utilizing the foodstuff in a restaurant.

Tags: food quality, Food safety

A Food Recall Is An Unforgiving and Undesirable Public Relations Event

Some of the regulations in place make sure safe food reaches the dining table are processes like HACCP, ISO 22000, and SQF. These processes are designed so that food chain stakeholders can ensure the creation of a safe and high quality product.

However due to competition, business speed and a rush to lower prices – sometimes certain checks are ignored – out of ignorance or due to other reasons. This could result in food recalls – which can damage the reputation of the company issuing the recall.

Using a simple device like EFresh(R) by various suppliers thorughout the food ecosystem could catch bad food early on. Here is a very nice visual to get a 30 second idea of EFresh(R).

Tags: food quality, Food Safety Measurement