SUBSCRIBE

Breaking News on Industrial Baking & Snacks

Products > White / Technical Paper

Better shelf-stability, fresher cakes

Published: 01-Mar-2016 | Format: PDF file | Document type: White / Technical Paper
Related applications: Ingredients

How do you create a cake that remains fresher, longer?

Ingredion’s team of sensory experts conducted a category appraisal on a gamut of leading shelf-stable packaged commercial cake products, and found that a majority of the leading products in the market were perceived to be lacking in sensory and textural quality when compared against fresh cakes.

Find out how you can overcome this challenge by taking advantage of Ingredion’s formulation expertise to help your products maintain their integrity and stability over a period of longer shelf life. 

Supplier's Info Centre

Ingredion