EXCLUSIVE WHITEPAPER BY FTC INTERNATIONAL
Many products are sold refrigerated and have a limited shelf life. Most shelf-stable foods have a shelf life of 6 – 12 months or even more, and don’t require much work to extend the shelf life.
Distribution systems in North America are large and require that foods have a long shelf life to permit easy distribution and also cut down on wasted foods, which are disposed even before they reach the consumer.
For many refrigerated foods, there are technologies available that help manufacturers extend the shelf life of their products significantly.
This poses some excellent opportunities in terms of cost-savings, waste reduction and better opportunities to expand the market for their products.
Share your contact details and we will send this white paper to you.