In order to provide retail shelf flexibility and help prevent food waste, bakeries continue to look into viable preservation strategies for products like tortillas and sandwich breads. However, some traditional bakery product preservatives have fallen out of favor with today’s label-reading consumers. In order to fulfill the need for longer shelf life and a clean label, bakers are turning to an increasing range of novel ingredients and strategies. This webinar will include a discussion of:
- A look at clean-label bakery category trends, including leading label-friendly brands
- Uses for clean-label preservation and antimicrobial agents like cultured dextrose and enzymes
- Other processes and formulation factors that can impact product shelf life
Sponsored by: