shelf-stable

The company, as its name suggests, is known primarily for its frozen dishes, but it also sells refrigerated and so-called "shelf-stable" foods.

Sale of Iceland Foods Heats Up Dana Cimilluca 2011

To compare cowâ™s milk to the new non-dairy milk alternatives, hereâ™s a look at whatâ™s best for refrigerated and shelf-stable milk products.

The Most Nutritious Dairy-Free Milks The Huffington Post News Editors 2011

The salad dressing here is shelf-stable, and has no expiration date, or at least none of interest to anyone but the cockroaches who will survive the human race.

Archive 2009-03-01 Rebecca Tushnet 2009

Martin Ramin for The Wall Street Journal 2% Cow's Milk Almond milk in shelf-stable packages has been around since at least the late 1990s, when low-fat foods were in vogue and nuts were perceived as high in fat.

Move Over, Cow Anne Marie Chaker 2011

Mr. Paulucci, who died on Thanksgiving day at age 93, was a serial entrepreneur whose many businesses created shelf-stable packaging for orange juice, manufactured beverage and food-service equipment, and worked to domesticate wild rice.

Earned His Chops on Canned Entreés Stephen Miller 2011

Undamaged, commercially prepared foods in all-metal cans and shelf-stable juice or seafood pouches must be washed and sanitized.

FDA food safety and other tips for hurricane preparedness 2011

U.S. airlines now sell economy-class customers boxed snacks and shelf-stable meals costing between $6 and $12, a pursuit that is, at best, breakeven.

Airlines to Load On More Fees Susan Carey 2011

To date, salad kits have included nuts, dried fruits, parmesan cheese and packets of dressing—all relatively shelf-stable ingredients—but Ms. Ho had dreams of studding bagged greens with mushrooms, jicama, broccoli and celery.

The Salad Is in the Bag Sarah Nassauer 2011

Undamaged, commercially prepared foods in all-metal cans and shelf-stable juice or seafood pouches must be washed and sanitized.

FDA food safety and other tips for hurricane preparedness 2011

Over processing our food has made it more shelf-stable and tasty, but contributes to obesity and diabetes, both of which again increase the risk of breast cancer.

Rebecca Booth, MD: Assessing Your Breast Cancer Risk MD Rebecca Booth 2010