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Accelerated shelf-life testing
Predictive modelling
Challenge tests
Industrial microbiology
Process validation
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Team smartfood R&D continues to grow
Team smartfood R&D welcomes new team member
About cranes, forklifts, driving plates, roller tracks and an emergency power generator
Olympic week
2023 team outing: Botter sailing
Smartfood R&D prepares for sustainable growth by optimising business processes
A false positive for Enteros and Pseudomonas exposed
Happy holidays from Team smartfood R&D
Saving on energy costs by optimising pasteurisation and sterilisation processes
Successful reassessment of our ISO 17025 accreditation
Accelerated sensory testing linked to food shelf-life tests
Smartfood R&D has received a complaint about predictive modelling of microbiological shelf life
Research into the relationship between product shelf life and packaging leads to interesting insights
The highest number of specialised microbiological analyses carried out in-house in the history of our company
Smartfood R&D clients achieve savings in raw material costs
ISO 17025 accreditation smartfood R&D
Pasteurisation process validation project results in significant energy cost savings
Smartfood R&D studies and reports comply with the September 2021 version of the NVWA Info Sheet 85
The calculation of the worst-case initial Listeria monocytogenes contamination is the missing link for any shelf-life study
An increasing resistance of micro-organisms in food
Effect of naturally present microflora on the growth of Listeria monocytogenes
Reinforcement of the smartfood R&D team
An integrated approach of Listeria monocytogenes risk management results in lower costs
Accelerated shelf-life tests combined with sensory evaluation
smartfood R&D: on our way to 2031
Team smartfood R&D is looking for...
Money-saving R&D: cost price optimisation and production yield
We’ll be taking the bus a bit more often
Pilot plant: Integrated approach
New smartfood R&D employee
Challenge tests & predictive modelling: Pasteurisation processes optimisation
Substantiation of the Listeria growth potential combined with the optimisation of recipes
smartfood R&D opens pilot plant MAP and vacuum packaging
Smartfood R&D online website in English
The use of bacteriophages to combat the outgrowth of Listeria monocytogenes is permitted
A reconstruction of quality complaints using Predictive modelling
Support in compiling the novel food file
New employee at smartfood R&D
Important modification to temperature profile export for shelf-life studies on Listeria monocytogenes
smartfood R&D on TV!
New employee at smartfood R&D
Ready-to-bake bakery products
Non-food projects: assessment of shelf-life risks of new raw materials
Non-food projects: hobby product
Recall insurance file
Modelling growth potential of Listeria monocytogenes in butter
Physico-chemical analyses for substantiating the growth potential of Listeria monocytogenes
Predictive modelling for pasteurisation and sterilisation processes
Predictive modelling of the shelf life of drinks
Challenge tests for Listeria monocytogenes in accordance with EU regulations
Prediction of the growth potential of Listeria monocytogenes in salads
New employee at smartfood R&D
Prediction of growth potential of Listeria monocytogenes in cheese products
New employee at smartfood R&D
Microbiology risk inventory
smartfood R&D invests in people, equipment and facilities
Increasing amounts of R&D advice at strategic level
Prevention of growth of Listeria in smoked fish
Process validation for salmonella on processing line for nuts and seeds
Challenge test for Listeria in matured beef
Microbial shelf life validation of natural flavour components
Predictive modelling for ambient stable sauces
Improvement of shelf life for gluten-free cake
Growth curves for Listeria monocytogenes - predictive modelling
Opening of new lab for research into Listeria
HPP pascalisation of ambient stable products
Trouble-shooting at start-up of industrial line for sauce production
Supervision project for peanut-butter line
smartfood R&D expands
Basis for prevention of the growth of psychotropic strains of Bacillus cereus in chilled pasteurised soups
Vegan meat substitutes
Supervision project for new processing line for chocolate products
Substantiation of prevention of the growth of Listeria monocytogenes in chilled products
Cause of serious taste problems in confectionery found
Process validation for the killing of salmonella with surrogate organisms enterococci
Manufacturer provided with modified recipe within 24 hours
Trouble-shooting: shelf-life problems in raw food energy bars
Validation of preservative-free, pasteurised, chilled soups
Preservative-free, pasteurised sauces on the global market
Accelerated shelf-life research based on sensory evaluation
Clever dressing improves shelf life of fresh cream cheese
Prevention of growth of Listeria in chilled, ready-to-eat, cooked pasta
HPP processing to improve shelf life
Sweet coconut-based spread
Product concepts on the market in South America
Predictive modelling for preservative-free, pasteurised products
Meat substitutes - vegetarian meals
Low-calorie sauces and dressings
smartfood R&D introduces new series of challenge tests
smartfood R&D is expanding: new employee recruited
smartfood R&D invests in expansion of business space
In 2015 an average of three smartfood recipes were approved every week for implementation and introduction
smartfood R&D recipes on the market in over 25 countries
smartfood R&D works on preservative-free fruit fillings
smartfood R&D works on chilled, preservative-free dressings
Trouble-shooting: client with acute shelf-life problem
smartfood R&D works on a sweet spread
smartfood R&D works on preservative-free dressings
Preservative-free, pasteurised sauces
smartfood R&D works on low-calorie products
smartfood R&D works on solutions to mould problems in bakery products
smartfood R&D supports manufacturers of raw food products; old-fashioned skills
smartfood R&D works on extending the shelf life of preservative-free salads; fresh vegetables, fresh herbs
Preventing mould-formation in preservative-free cake
smartfood R&D develops preservative-free, chilled dressings; all-in-one challenge test
smartfood R&D is working on improvements to the shelf life of bread products; preventing mould-formation
Improvements to the freezing and baking stability of ragout filling; knowledge of hydrocolloids
smartfood R&D is working on preservative-free, pasteurised sauces; homemade perception
Fruit fillings with no added sugars alternatives to pectins
Shelf-life research on fresh cut potatoes; sensory evaluation
smartfood R&D develops preservative-free dressings for the French retail industry
Solution for crystallisation problems in chocolate; calculation model for crystallisation
smartfood R&D is working on preservative-free dressings for the German market
smartfood R&D helps fruit growers to upgrade their left-over fruit to high-quality, innovative products
smartfood R&D develops a challenge test for testing preservative-free pasteurised products
smartfood R&D is working on an innovative lemonade concentrate
Solution to a crystallisation problem in confectionery
smartfood R&D develops a sweet spread; preventing crystallisation
smartfood R&D carries out shelf-life stipulation on various convenience products
smartfood R&D supports manufacturers of raw food products with shelf-life research and risk inventory
smartfood R&D develops pasteurised sauces with a mild pH
Smartfood R&D works on an all-in-one challenge test for preservative-free products
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All items (122)
Accelerated shelf-life testing (13)
Challenge tests (25)
Industrial microbiology (12)
Listeria monocytogenes (21)
Predictive modelling (26)
Process validation (15)
Recipe development (35)
Risk assessment (2)
Salmonella spp (1)
Smartfood R&D (31)
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