Controlling Shelf Life Conference taking place today

The free-to-view online event will bring together leading industry voices in key areas on controlling shelf life to discuss cutting edge technology, market trends and brand owner requirements.

The four-hour conference and expo, which kicks off at 2pm CEST Europe, will feature a mixture of interactive editorial and supplier webinars to explore the vital issues and the chance to put questions to our experts.

Attendees will be also able to network with leading technology suppliers, industry peers and FoodProductionDaily.com journalists, as well as get involved with group discussions on the topics.

Webinars​

The first session will look at how high pressure processing (HPP) can help double product shelf life. Wouter de Heij, of TOP BV/Fruityline, will be explaining how to overcome the cost challenges that have been viewed by some as a barrier to entry and allow small and medium-sized companies can tap into the technology’s undoubted benefits.

In the second webinar, Dr David Voisin of DuPont will be exploring package integrity and how the choice of the correct barrier layers and seal technology is key.

Leading industry expert Dr Kay Cooksey, at Clemson University, South Carolina, US, will be giving crucial insights into how the exciting technology of active and intelligent packaging can enhance shelf life in our third offering. The Cryovac/Sealed Air Endowed Chair in Packaging Science professor will be speaking on how to design packaging systems that work.

In the next webinar - Spoilage models - taking the bug out of the supply chain – Dr Gail Betts of Campden BRI will focus on the increasingly important role of predictive modelling and challenge testing as a shelf life tool.

Multosorb’s David Payne will also be looking at the role of active packaging in retaining food quality, extending shelf life and reducing use of artificial ingredients or additives.

How to register​

You can still register for the free online event by clicking HERE​