Mindful snacking – that’s the buzz among today’s consumers. This is particularly true for the nearly 91% of consumers who snack multiple times per day, according to a recent survey from The Hartman Group. As demand increases for more transparency and cleaner labels, it is important to consider how even the slightest reformulation could impact your brand's reputation. Removing ingredients such as TBHQ, BHT, BHA – even PHOs – can significantly impact the sensory attributes and shelf life of your product. Join us as we review the impact oxidation has on shelf life and introduce a line of plant-based alternatives to TBHQ, helping manufacturers meet consumer demand for clean label food products.
Chandra Ankolekar, Ph.D.
Technical Sales Manager, Food Technologies division
Marketing Director, Food Technologies division