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.
Product Dev. Specialist
Kay E. Krause
Marketing Communications Group Coordinator