Webinar

Quality Retention, Shelf Life Extension

Format: External webinar | Document type: Webinar

Quality Retention, Shelf Life Extension
Retaining quality and extending the shelf life of packaged foods can be a challenge. Oxygen, moisture, and microbial growth have a negative impact on colour, flavour, aroma, texture, and nutritional value of food. Any of these issues will create a reduction in quality and significantly shorten your product’s shelf life. This webinar will focus on using active packaging technologies to maintain food freshness, extend the product shelf life, and reduce the use of artificial ingredients or additives.

Speakers

David Payne David Payne Product Dev. Specialist
Multisorb

Kay E. Krause Kay E. Krause Marketing Communications Group Coordinator
Multisorb

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