Bakers and grain-based snack food makers incorporate ingredients from Kemin in order to do their part in reducing food waste, a growing priority for today’s shoppers. These technologies extend product shelf life by slowing staling, delaying lipid oxidation, reducing microbial growth and more. Explore the options to assist with this industry-wide effort.
This whitepaper from DIOSNA introduces you to a new level of dough production - spatial concepts with AGVs (Automated Guided Vehicles) enabling highly flexible, automated and cost-effective solutions.