New Suffolk lab aims to improve shelf-life

08-Dec-2017 - Last updated on 08-Dec-2017 at 14:07 GMT

Food and drink manufacturers have the opportunity to measure changes in their products

Related tags Nutrition

A new laboratory dedicated to improving the shelf-life of products through the use of natural herb, spice, vegetable and hop ingredients has opened in Mildenhall, Suffolk.

The new lab offered the capability to support meat suppliers and processors, fats and oils producers and soup, sauce and dressings makers with scientific evidence as well as insights into applications, according to natural spice and herb extract producer Kalsec.

Scientific measures in food product changes

The facility will deliver benefits beyond those already offered by Kalsec’s products, and supply customers with scientific measures of changes in their food products over set periods of time, claimed James Smith, md for Kalsec Europe.

“The opportunity to increase shelf-life and reduce waste while enhancing flavour and overall experience for the consumer continues to be a priority for packaged food and ready-meal manufacturers,” added Smith.

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