Commercial bakeries and retailers are on a never-ending search to extend shelf life of baked products, reduce spoilage, and maintain full displays. With research, innovation, and testing, Innophos has developed patent-pending LEVAIR® ESL technology to help solve these challenges.
The latest Innophos white paper showcases LEVAIR® ESL and case studies that support its capabilities.
Key points include:
● Environmental and economic impacts of reducing food waste
● Why extending shelf life increases profitability
● Keys to extending shelf life in baked goods
● How LEVAIR® ESL technology works
Download the white paper to learn more about LEVAIR® Extended Shelf Life (ESL), the innovative leavening solution to extend product shelf life while maintaining volume and texture.
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