Processed Foods

Most processed foods have a multitude of different ingredients and undergo a range of processes before being packaged. Inconsistency or variation in any one of these processes can have an immediate and detrimental effect on product quality and customer experience. 

 

 

How can I ensure that label claims are being met? For water activity or moisture content does my product have to be homogenised? What is the correct MAP gas mix for a processed food? What water activity should be targeted for processed foods? Can I do compositional analysis in real time so I can make immediate adjustments my recipe? Why is water activity a better measure of quality than moisture content in processed foods? How does packaging extend the shelf-life of processed foods? Is there a fast way to perform shelf-life testing/verification for processed foods?