Fighting Moisture Degradation; Increasing Shelf Life

Many packaged food products are subject to degradation―microbial, chemical and physical―when exposed to moisture, so controlling moisture is essential to ensuring shelf life. Food in Canada explored the use of moisture regulation technology to help keep humidity at a level that prevents moisture transfer between the product and the environment in the package by releasing and/or absorbing moisture and creating an equilibrium relative humidity (ERH). This can prevent problems such as microbial spoilage and degradation of the product’s flavor and appearance, especially when transporting and storing them in challenging environmental conditions, including long periods of high heat and high humidity. This technology can be used in a wide range of foods, such as baked goods, dried meats and fruits, and certain confections.

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Food In Canada: Shelf-life Savers