Functional Additives
BECK AktivFresh: targeted support for shelf life
Shelf life depends on many factors.
Shelf life depends on more than one factor. Initial microbial load, raw material quality, pH, water activity, heat treatment, hygiene, packaging and storage temperature all influence the microbiological and sensory stability of food. Functional shelf-life concepts must therefore always be considered in the context of the entire recipe and process chain. The aim is a solution that suits the application and fits into the existing shelf-life strategy.
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Support for product-specific shelf-life concepts
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Consideration of both microbiological and sensory quality
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Suitable concepts for different product requirements
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