Kemin Food Technologies’ webinar highlights plant-based solutions for shelf-life extension

The programme showcases options for clean label food products.

Kemin Industries has hosted a Cleaner Approach to Extending Shelf Life webinar that explains how the oxidation process impacts the colour, flavour and shelf life of foods. In the webinar, the Kemin Food Technologies team discussed a variety of solutions – from process and packaging to functional ingredients – providing protection to value and premium brands alike.

Courtney Schwartz, marketing director, Kemin Food Technologies – America, explained that the webinar was created as an educational tool to showcase the effects oxidation has on shelf life, and introduce Kemin’s line of plant-based alternatives to tertiary butylhydroquinone (TBHQ), which are designed to help manufacturers meet consumer demand for clean label food products.

“When today’s consumers purchase their favourite snack foods, they expect a consistent look and great-tasting product. Having a stable, consistent product leads to repeat purchases and increased brand loyalty,” said Schwartz. “Consumer demand for more transparency and clean labels has increased, and manufacturers must consider how even the slightest reformulation could impact their brand’s reputation. Removing ingredients such as TBHQ, BHT [butylated hydroxytoluene] and BHA [butylated hydroxyanisole] can significantly impact the sensory attributes and shelf life of food product.”