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Home » Keywords » shelf life in food product development

Items Tagged with 'shelf life in food product development'

ARTICLES

nano_GEN2_N2_GENERATOR_web.jpg

nano-purification solutions touts nano GEN2 i4.0 nitrogen gas generators

Generator produces nitrogen gas up to 99.9% purity.
March 14, 2022
No Comments

A nano GEN2 i4.0 generator generates nitrogen gas on-site at 99.5-99.9% purity, suitable for extending shelf life and ensuring product freshness in cannabis packaging.


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KeminWeb_900

Kemin: Formulating Solutions

Kemin’s new website provides easy-access solutions for added shelf-life extension, food safety
February 27, 2017
No Comments
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.
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BeneoDonuts422

Extend Bakery Shelf Life

BENEO’s functional carbohydrate extends shelf life and quality of glazed and iced bakery products
November 10, 2014
No Comments
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.
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Lowe422_2012_II

Safe and sound: Shelf stability in product development

Ingredient formulations and advice on processing parameters for food safety and extended shelflife
M loweweb
Malcolm Lowe
May 30, 2014
No Comments
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.
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Lowe422_2012_II

Shelf Stability in Food Product Development

M loweweb
Malcolm Lowe
February 1, 2013
No Comments
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
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EVENTS

Webinar

6/23/22 to 6/23/23
Contact: Meg M.

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

ON DEMAND: Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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  • Tart Cherries Food & Beverages
    Sponsored byU.S. Tart Cherry Industry

    Tart Cherry Innovations are Rapidly Growing as More Shoppers Seek out the U.S. Grown Superfruit

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US Foods’ Hilltop Hearth Pub Grain Hamburger Bun Addresses Operator Needs, Consumer Sustainability Interests

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Ingredients that Boost Desirable Flavors, and Cover Undesirable Ones

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Prepared Foods’ 20th Annual Spirit of Innovation Food + Beverage Awards

Prepared Foods Natural & Organic Webinar


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Events

July 28, 2022

It’s Only Natural! Natural, Organic Food, Beverage Options Continue to Grow with Clean Label Appeal

Consumer surveys conducted by Innova Market Insights during the past two years demonstrate a range of perceptions regarding natural and organic. In the 2020 Innova Health & Nutrition Survey, consumers most associated the concept of “clean” labeling/eating with natural and organic ingredients, as well as no additives/preservatives.

August 9, 2022

Prepared Foods' 20th Annual Spirit of Innovation Awards

They’ve made new products—now join us as they make history!  Prepared Foods’ 20th annual SOI program will honor six food and beverage companies for new products demonstrating excellence in consumer insights, R&D teamwork, cross-functional execution and overall innovation.

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Poll

Favorite Products: May 2022

Which is your favorite new food & beverage product introduction from the past 30 days?
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Products

Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

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