[Webinar] How can you adapt your packaging to new environmental requirements?

Water is an essential resource for our health, our ecosystems and our economy. It is crucial for many uses, such as drinking water consumption, agricultural and industrial activities, and energy production.

Water is an essential resource for our health, our ecosystems and our economy. It is crucial for many uses, such as drinking water consumption, agricultural and industrial activities, and energy production.

Dry and dehydrated ingredients are widely used in the food industry. These internationally traded products are generally contaminated by a microbial flora consisting of pathogenic bacteria, spore-forming bacteria, yeasts, molds and toxins such as mycotoxins produced by certain molds during storage. Decontamination is therefore desirable; however, dry products are difficult to treat, being sensitive to humidity and high temperatures. The CTCPA has been working for several years in Collective Research (VAPDEC then OXYMORE projects - reports available on request) on an innovative chemical decontamination technology using Hydrogen Peroxide Vapor, in collaboration with our partner UniLaSalle in Beauvais.

Dry and dehydrated ingredients are widely used in the food industry. These internationally traded products are generally contaminated by a microbial flora consisting of pathogenic bacteria, spore-forming bacteria, yeasts, molds and toxins such as mycotoxins produced by certain molds during storage. Decontamination is therefore desirable; however, dry products are difficult to treat, being sensitive to humidity and high temperatures. The CTCPA has been working for several years in Collective Research (VAPDEC then OXYMORE projects - reports available on request) on an innovative chemical decontamination technology using Hydrogen Peroxide Vapor, in collaboration with our partner UniLaSalle in Beauvais.

It's important to distinguish between two key concepts in assessing the sustainability of food products: the Best Before Date (BBD) and the Minimum Durability Date (MDD).

It's important to distinguish between two key concepts in assessing the sustainability of food products: the Best Before Date (BBD) and the Minimum Durability Date (MDD).