Webinar

A fresh route to longer shelf life

Published

Format: External webinar | Document type: Webinar

A fresh route to longer shelf life
Retailer and consumer demands on the meat and poultry sector have never been tougher. Key considerations include food safety standards, speed to market, convenience, clean labels, health, indulgence, texture and taste. All of this while prolonging shelf life, keeping costs in check and boosting profits.Learn how metagenomics and the latest modelling tools can help control spoilage and improve stability in fresh and cooked meats and poultry. Discover new holistic approaches that not only extend shelf life but also improve quality and yield. Fresh thinking spawns new opportunities.

Speakers

Barb Murphy , Director of Global Marketing and Insights , Corbion Barb Murphy Director of Global Marketing and Insights
Corbion

David Charest David Charest Vice President, Meat Industry
Corbion Purac

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