Long shelf-life dairy: Texture and stability challenges in Africa

Presented by

Gary Pon and Lawrence Mbithi from Ingredion Incorporated

About this talk

Led by our regional technical and sales experts, this webinar will show you how to tackle the biggest challenges in the long shelf-life dairy industry in an easy and cost-effective way. In today’s dairy market, finding the ‘delicious balance’ between product stability, quality and profitability is high in manufacturers’ agendas - consumers have a wide range of products to choose from and refrigeration is not a given. Our webinar will provide an overview of the top challenges and solutions, from protein protection and stability, gelatin replacement to maintaining the texture in hot temperatures through to ingredients that can help you achieve longer shelf-life for your dairy products.
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