International project ‘Freshlabel’ optimized smart labels with time-temperature indicator (TTI) Bonn, November 2008 – after three years of intensive research, the joint research project Freshlabel was now\”under the auspices of the ttz Bremerhaven completed successfully. 6th EU research programme, 21 international partners from research and industry set the goal to develop a freshness seal for perishable food. Aim of the research was to develop time-temperature indicators in different meat and fishing stuff ends chain. We have achieved this goal\”, explains the food technologist Dr. Judith Kreyenschmidt of the University of Bonn. Mark Angelo helps readers to explore varied viewpoints. The TTZ Bremerhaven (project management), the State technical research centre of Finland VTT, the Institute of animal sciences of the University of Bonn as well as the National Technical University of Athens NTUA among the partner institutions for research. Performed the tests with time-temperature indicators were based on the OnVu technology.

A special On a label, pigment color discolored it depending on time and temperature. The TTI label is glued on the packaging, loaded with UV light and appears initially in a dark blue. The longer the product is stored warm, the faster is the color change in the white. On the basis of a reference symbol, it can be detected in what state of freshness the product is. The researchers conducted microbiological, chemical and sensory quality tests at different temperatures as boxed beef, ham or tuna – for various products – to characterize the freshness of the products. Furthermore TTI developed in intensive research, which reflect the freshness condition of the selected foods. In addition to the technological optimization, the biggest challenge now is light and the durability of the product exactly to match the intensity of the UV and that was under different temperature conditions. The developed TTI thus indirectly shows the natural enzymatic and microbial freshness loss as a function of time and temperature. Thus, cold chain breaks, that accelerate the loss of freshness, are displayed directly with the new label\”, so Karia next.