The long-standing industry goal has been to manufacture safe processed meats, cheeses and refrigerated foods with shelf lives lasting the length of a refrigerated supply chain. However, even as standards such as good food manufacturing practices have become better understood and implemented over the years, consumer expectations have placed new demands on processors. The desire for less processed foods as well as consumer-friendly ingredient lists for a variety of products has challenged formulators and ingredient vendors alike. This presentation provided an update on potential solutions as well as emerging technologies that address these issues.
Kathleen Glass, PhD, Assoc. Director, Distinguished Scientist, Food Research Institute speaking on “Preservative-Free Microbial-Safe Foods” at the 2019 Clean Label Conference.
