shelf life - Page 1 | Snack Food & Wholesale Bakery

Items Tagged with 'shelf life'

ARTICLES

Clean-label bread tips and trends highlighted in online event

A food industry expert talked challenges and opportunities during Clean Label Bread Insights.

Jenni Spinner

October 2, 2023

A food industry expert talked challenges and opportunities during Clean Label Bread Insights.

Kerry study: Consumers willing to switch to brands with better shelf life

Food-waste reduction is a top priority for consumers.

Liz Parker Kuhn

September 29, 2023

Kerry’s portfolio includes a range of fermented wheat products for mold control in bread applications, among other applications, to lengthen shelf life.

Longer shelf life: What brands can do to improve

How producers and CPGs can meet customer needs in an evolving market.

August 22, 2022

Shelf life is increasingly important, but can be challenging to implement.

Reducing bread waste through optimized preservation

June 13, 2022

A UK study has shown that some 50% of consumer food waste can be prevented by extending product shelf life.

Exclusive interview with DSM: Shelf-life for bakery products

Exclusive interview with DSM: Maintaining freshness and quality in baked goods

Liz Parker Kuhn

September 16, 2021

Snack Food & Wholesale Bakery was recently able to talk to Kjeld van de Hoef, business director baking, DSM, about shelf-life in the baking industry.

Next-generation fats and oils for snack and bakery R&D

Fats and oils play integral role in product quality, nutrition, manufacturing, and shelf life.

Joyce Friedberg

May 7, 2021

Overview of the roles of fats and oils in the quality, nutrition, manufacturing, and shelf life of snack and bakery products.

Advances in snack and bakery packaging safety

Research and product development are moving at a rapid pace

Neal Lorenzi

April 15, 2020

Manufacturers and researchers worldwide are striving to develop new ways to keep snack and bakery products safe and fresh over the course of their intended shelf life.

New dough conditioners bring multifunctional benefits to baked goods

Functional ingredients help bakers meet demands for clean label and longer shelf life.

Joyce Friedberg

May 16, 2019

Functional ingredients like dough conditioners are important components of any formulation to help improve the quality, texture and shelf life of snack and bakery products.

Top trends in snack and bakery packaging safety

New technologies keep goods fresh and extend shelf life

Neal Lorenzi

April 15, 2019

Packaging safety is a key issue for snack and bakery producers who strive to safely maximize product shelf life. Innovations such as modified-atmosphere packaging (MAP) and active packaging technologies are leading the way, along with tamper-resistant materials. Also, marking and coding technologies improve traceability.

Natural preservatives extend frying oil shelf life

Arjuna helps processors meet FSSAI standards for frying oils

January 19, 2018

Arjuna Naturals Extracts, Ltd., has launched its natural preservative formulation for combating oxidation, thermal degradation, hydrolytic rancidity and extending the frying cycle of vegetable oils.

IMAGE GALLERIES

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New Packaging Equipment: September 2020

Advances in packaging materials continue to extend shelf life, while adding convenience and freshness to bakery and snack goods. Innovations in modified-atmosphere packaging (MAP), microbial-inhibiting film, and the use of cellulose nanocrystals are helping to push the envelope.

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New Packaging Equipment: April 2020