#Podcast #BiscuitPeople This is a new season of the podcast that opened in July to discuss the conditions for high-performance packaging for the food industry. A must-see!
In this first episode, the three experts Jacob van Kogelenberg, Eric SCHALLER, and Jos Vast tell us about the #Mramor #Cake. This soft and delicious cake has many aspects that are worth mentioning.
They share with you the results of the airtightness tests carried out on Aneolia’s #Exos machine, and explore its composition and shelf life, and finally carry out an in-depth analysis of the packaging.
Eric explains what the test will show: “We will do a complete gas analysis test. So oxygen plus CO2 plus leak tests and burst tests. So the leak test is to check that the oxygen is there and that you’re not going to lose half of your modified atmosphere, basically. So it’s a standardized test, so we’re going to keep the pressures constant inside the package by adding air in proportion to the leak, through the defects in the package. And, finally, the burst, which is the maximum pressure that we’ve reached before the package is opened, basically.”
What our experts concluded:
Minor changes in packaging materials and manufacturing parameters could improve product quality without substantial investment.
- From a formulation perspective, adjusting water activity and pH could further improve shelf life without altering taste.
- Combining these strategies can provide longer shelf life and better product stability, ensuring consumer satisfaction
What are some variables a company can try to change to optimize shelf life?
Ask the experts and subscribe to the BiscuitPeople podcast to improve your knowledge and to be prepared to go further in premium quality packaging.
Don’t miss the next episodes of this unique podcast by BiscuitPeople
