Shelf Stability

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Oikos Protein Shakes, are packed with nutrition and are ready to drink straight from the bottle. Each ready-to-drink 12fl-oz bottle is gluten free and contains:

 In the presentation, Dr. Zhong will highlight consumer purchasing behaviors that impact tortilla manufacturers and how microbial spoilage in tortilla and bread products creates food waste, resulting in economic impacts on the entire food chain. 

In the presentation, Dr. Thangavel provided educational and technical solutions for attendees, outlining factors that can impact the shelf life of products and the need for microbial control to prevent mold in dressings and sauces.

This latest innovation provides bakers with a powerful, effective alternative to artificial preservatives, making it easier than ever to meet market demands for cleaner ingredient lists and extended freshness.

Kemin can help improve a wide range of retail products by maintaining fresh taste, texture, and appearance while also keeping foods safe from microbial growth to extend shelf life. 

Extending the shelf life of bread enables bakeries to centralize inventory in warehouses allowing for broader customer reach and to increase efficiency through longer production runs.

“The Kemin team is excited to meet with IPPE attendees this year, as we share our value-added solutions designed to address challenges such as rising costs, food safety, and clean label demands,” said Courtney Schwartz, Marketing Director, Kemin Food Technologies–North America. 

Kemin Industries offers clean label food safety solutions for dressing, sauces, and hummus applications. SHIELD® V, the newest addition to the Kemin line of food safety ingredients, delivers protection against mold spoilage while meeting consumer demand for clean and simple ingredients.

STOUFFER'S Supreme Shells & Cheese is creamy and cheesy, offering 10% more cheese sauce than the leading shelf-stable shells and cheese product, to deliver a more cheese forward flavor profile.

Prepared Foods discusses clean label shelf life preservation strategies and ingredient options with Zal Taleyarkhan, Director of Innovation and Corporate Research Chef at Charlie Baggs Culinary Innovations, Chicago.