Premier Analytical Services
Promotional featureTips on achieving the desired shelf life for ambient stable bakery goods
Achieving a desirable shelf life for ambient stable bakery is not necessarily a simple process, as microbial hazards come in all shapes and forms – and the protection needed depends on the goods themselves. Andy Walker of Premier Analytical Services (PAS) offers insights into what works well and what not so well.
Promotional featureKeeping baked goods safe: minimising neoformed contaminants
Mitigating undesirable NFCs such as acrylamide is essential to providing safe and palatable baked goods, but can be challenging. So, what are the best methods of ensuring this? Dr Clare Hazel, head of Premier Analytical Services, takes a closer look.