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Pushing the Boundaries of Freshness through Hurdle Technology

Many factors have an influence on a product's shelf life.  This can range from the ingredients used in a formulation, to the conditions and processes of the facility where it is produced, to the methods of distribution.  Finding the perfect balance for each brand poses challenges for even the largest and most experienced bakery manufacturers.  This presentation will focus on a range of ingredient solutions that effectively tackle three key issues facing baked goods - staling, molding, and oxidation - and how combing a series of "hurdles" can help you best meet consumers' needs for safe, affordable, nutritious, and stable foods.  It will also outline the newest emerging technologies available when you're asked to push the shelf life extension boundaries.

Learning Objectives

  • Understand a hurdle technology approach to shelf life extension
  • Appreciate ingredients' role in maintaining product quality and freshness throughout shelf life
  • Recognize how hyper-extended shelf life might be applied within your brand portfolio

Presenter
David Guilfoyle, DuPont Nutrition & Health

Presentation Time
Monday, February 25, 2019
1:30 pm - 2:05 pm

Session
Breakout 2

 

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