Food Pacific Manufacturing Journal

New ways to extend product shelf life are further helping companies and consumers reduce cost and waste. Shelf life, or the amount of time a product maintains its safety and quality before chemical or microbial changes occur, can be prolonged in many ways, from better formulations to the use of innovative packaging, and of course the processing methods and distribution.  

Millisecond technology (MST) in particular is a pasteurisation technique that offers fresh shelf life in non-aseptic packaging for greater than 45 days, or more. For dairy, and even plant-based milks and fruit juices, MST pasteurisation is said to leave nutrients and natural flavours intact. The patented technology comes from Millisecond Technologies Corp (MSTC) and JCS Process and Control Systems (JCS). In Southeast Asia, JCS partners with Nu Agri Asia, a Philippines-based consulting company for F&B.

This issue also contains information on plant-based and alternative proteins – one being our interview with Monique Suryokusumo, Vice President, Marketing, Monde Nissin. There has not been a magazine issue over the past year where we did not have updates on this segment. Hailed as part of the future of food, the plant-based segment remains very active in R&D and new product development.

In quality & safety, Dr Miflora Gatchalian, the CEO for Quality Partners Company, Ltd., and also an

Academician Emeritus of the International Academy for Quality (IAQ) in the US, contributes an article on statistical tools for product quality monitoring and improvement.