Shelf life, nutritional limitations, and more
Gluten protein provides management and retention of moisture and a relatively long shelf-life. Currently, gluten-free products tend to go stale much more quickly and demonstrate shorter shelf-lives. Upping moisture retention and shelf-life are difficult goals for gluten-free food producers to meet, but their development teams are urged to keep trying.
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The Nutritional Outlook Podcast Episode 33: Keeping up with contract manufacturing
July 26th 2024Nutritional Outlook talks to Lauren Samot, commercial innovation leader, and Blayney McEneaney, sales executive at Vitaquest International, about trends within the contract manufacturing space, and the ways in which contract manufacturers like Vitaquest keep up with the market and differentiate themselves from the competition.