2 min read
Rethinking Shelf Life in the Grab-and-Go Case
Stand in front of the prepared case at any convenience store or the refrigerated section in groceries and you're looking at the fastest-moving real...
3 min read
Natural Mold Inhibitors for Commercial Bakeries: A Clean-Label Alternative to Calcium Propionate
Mold is the shelf-life problem that costs commercial bakeries the most money and gets the least attention. A batch that molds three days early...
3 min read
Clean-Label Protein Bar Formulation: Ingredients That Deliver Texture, Fiber, and Quality
Clean label has moved from a nice-to-have to a purchase driver. Across the protein bar category, clean-label transparency, added fiber, and...
3 min read
Why Do Protein Bars Get Hard? Causes and How to Keep Texture Soft Across Shelf Life
Why do protein bars get hard? It's the single most common texture complaint in high-protein snack development—and one of the hardest to solve. A bar...
4 min read
Mold Inhibition Without Calcium Propionate: Organic Compatible Alternatives
Mold Inhibition Without Calcium Propionate: Organic Compatible Alternatives Mold is the spoilage organism your customer sees.
4 min read
Bacteria Inhibition in Processed & Refrigerated Meat | GPI
Bacteria Inhibition in Processed and Refrigerated Meat: A Clean-Label Approach
5 min read
Natural Antimicrobials for Shelf-Life Extension in Meat | GPI
Natural Antimicrobials for Shelf-Life Extension: A Guide for Meat Processors