Shelf Stability

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The campaign against ultra-processed foods continues to gain momentum, but the term itself remains scientifically and legally undefined. As regulators consider formal definitions and consumers grow increasingly wary of processing, food manufacturers must navigate a complex landscape where perception, nutrition science and policy do not always align.

The new pouch format functions as both a smoothie and a frozen snack, offering flexibility for families. The launch highlights how multifunctional design can drive differentiation in kids snacking.

SOMOS is launching shelf-stable bean pouches made with 100% grass-fed, grass-finished beef tallow. Each pouch delivers 17g of protein and 17g of fiber in a seed oil–free formulation.

Row 7 Seed Co. is introducing a line of shelf-stable tinned vegetables made from crop varieties bred for flavor. The products pair peak-season vegetables with olive oil or vinaigrette and are merchandised in the produce aisle.

Attendees are invited to visit booth #C27155 and meet with Kemin Food Technologies – North America experts to learn how the business unit’s innovative ingredient solutions can help processors increase yield, extend shelf life, and ensure consumer satisfaction with appealing flavor, color, and sensory attributes—all while staying competitive in a dynamic market.

Born Simple has revamped its Better Bowls line with double the chicken, new seasoning blends and four updated SKUs targeting Gen Z and Millennial consumers. The 60-second boxed meals use recyclable Tetra Pak packaging and will roll out nationwide through Walmart, Amazon and regional retailers.

IBIE attendees are invited to visit Kemin Food Technologies – North America at Booth #5827 to learn more about its ingredient innovation, SHIELD Pure — a new cultured dextrose solution that provides a one-to-one clean label replacement for synthetic mold inhibitors like calcium propionate.

The company’s approach tackles the most persistent obstacles in the industry: ingredient complexity, waste production, and growing consumer expectations for naturally derived products.

Citrus flavor oxidation causes major problems for beverage producers who need consistency of flavor and shelf stability in packaged form. Both dry and liquid beverages can be affected by UV light and temperature fluctuations, which can affect the pH balance and accelerate the process of oxidation. 

Shelf-stable and made with real fruit, Mott’s Shelf-Stable Fruit Smoothie Pouches deliver a blend of taste and convenience for families seeking quick, easy snack options with even more variety.