shelf life in food product development - Page 1

Items Tagged with 'shelf life in food product development'

ARTICLES

Kemin: Clean Label Solutions

Kemin spotlights innovative, clean label ingredient solutions at IPPE 2026

January 16, 2026

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.

Kemin: Formulating Solutions

Kemin’s new website provides easy-access solutions for added shelf-life extension, food safety

February 27, 2017

Kemin, a leading provider of shelf-life extension and food safety solutions for food and beverage industries, launched an updated website for its North America Food Technologies division at www.kemin.com/kemindifference.

Extend Bakery Shelf Life

BENEO’s functional carbohydrate extends shelf life and quality of glazed and iced bakery products

November 10, 2014

The technical experts at BENEO, a leading manufacturer of functional ingredients, have conducted technical trials to improve the shelf life and quality of glazed and iced, freshly and frozen packed donuts.

Safe and sound: Shelf stability in product development

Ingredient formulations and advice on processing parameters for food safety and extended shelflife

Malcolm Lowe

May 30, 2014

Well, I've begun running again. I don't mean to throw that in the face of anyone who wants to exercise but for whatever reason doesn't, and feels a puncture of guilt and disapproval each time he hears of someone successfully putting a body in motion.

Shelf Stability in Food Product Development

Malcolm Lowe

February 1, 2013

This week, we're discussing shelf stability in food product development. Before we get there, let's engage for a short moment about a great American institution, called the car wash

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: How do strategic innovation leaders, scientists and ingredient buyers incorporate sustainability into food and beverage new product development?