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Home » Topics » Formulation » Shelf Stability

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

ARTICLES

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Kemin: Clean Label Tortillas

Kemin talks clean label, shelf life at Tortilla Industry Association Convention
May 17, 2022
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Kemin Industries was scheduled to present a session during the 2022 Tortilla Industry Association (TIA) Convention and Exposition in Las Vegas, Nevada on May 17-19.


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Kemin Food Technologies: Clean Label Solutions

Kemin offers interactive digital bakery, snack guide
April 25, 2022
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Kemin Food Technologies has enhanced its North American website with a new interactive guide titled, “Baking a difference today and tomorrow.” The guide for bakery and snack producers helps users learn more about clean label solutions to ensure products stay fresher, longer and succeed in the dynamic and competitive marketplace.


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Nestlé New Business Ventures Takes Outshine Frozen Novelties into Shelf-Stable Pouched Snacks

Q&A with Doug Munk, senior director, Nestlé New Business Ventures
March 30, 2022
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In the first of a two-part discussion Prepared Foods Chief Editor Bob Garrison talks behind the scenes strategy with Doug Munk, Senior Director for Nestlé New Business Ventures


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Kemin: Tortilla Trends, Formulation

Kemin webinar explores how ingredients work together to create excellent tortilla products
March 29, 2022
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Kemin Industries offers a free webinar for professionals in the food industry. “Translating Trends to Tortilla Formulation” helps viewers learn more about the latest in the tortilla industry.


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Kemin Industries: Clean Label Appeal

Kemin uses IPPE 2022 to showcase clean label solutions
January 25, 2022
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Kemin Industries will showcase its complete line of clean label ingredient solutions for the food and beverage market at the International Production & Processing Expo (IPPE) – the largest event of its kind serving the poultry, meat and feed industries – in Atlanta on January 25 through January 27. 


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Florida Food Products: Plant-Based Solution

Florida Food Products debuts plant-based, clean label antioxidant at IPPE 2022
January 25, 2022
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Florida Food Products (FFP), a leading innovator, formulator and producer of vegetable and fruit-based clean label ingredient solutions, is launching a plant-based antioxidant, VegStable® Fresh during the International Production & Processing Expo (IPPE) in Atlanta, January 25-27, 2022. 


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Reviving Ancient Ingredients, Methods for Food Preservation

Surveying natural ways of preserving foods and extending shelf life
Tamieka hardy
Tamieka Hardy
November 16, 2021
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From lactic acid fermentations of produce (such as kimchi and sauerkraut), to fermenting of dairy (cheese, yogurt, etc.), to the curing and smoking of fish and meat are all proven, effective methods and technologies humans have relied on through the ages to alter the intrinsic properties of foods and extend their consumability.


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Layn Natural Ingredient Corp.: Preserve Naturally

Layn’s new SustaNX is a natural, plant-based food and beverage preservation solution
October 6, 2021
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Layn Natural Ingredient Corp, Ltd. introduces SustaNX, the newest ingredient in its Plantae™ PRESERVATION series of clean label, natural, polyphenol-rich antioxidant preservation solutions for food, beverage, flavor, fragrance, and pet food.


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Only Plant Based! Mayo, Sour Cream & Dressings

The lines are primarily made with culinary rapeseed oil, spirit vinegar, vegetables and spices
September 29, 2021
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Only Plant Based! introduced a range of plant-based mayos and sauces that are shelf stable, heatable and egg-free. The products can be consumed by vegans, flexitarians and omnivores alike.


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Kerry Taste & Nutrition: Natural Shelf Life

Kerry granted patent for natural curing agent with meat
August 2, 2021
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Kerry has received a US patent protecting its innovative process for curing meat or meat products using a natural, plant-based curing agent.
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Scoopful of Sugar

Sweet Times: New Trends in Sweeteners

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Prepared Foods Sugar Reduction Webinar


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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

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

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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