The drive toward clean label ingredients is reshaping shelf life strategies across the F&B industry, as consumers prioritize closer-to-nature, minimally processed products that deliver freshness and safety without synthetic additives. This has resulted in technological advances in nature-based preservation and bio-based ingredients to extend shelf life. Food Ingredients First sits down with Mary Joe Fernandez, global VP of Sales and Business Development at Layn Natural Ingredients, to understand the company’s myriad shelf life solutions that bolster demand for shorter ingredient lists and emerging technologies in the food preservation space set to transform the industry.
