Technical / White Paper

Better shelf-stability, fresher cakes

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Format: PDF file | Document type: Technical / White Paper

Better shelf-stability, fresher cakes

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. 

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