Gokila Thangavel, Ph.D., Senior Scientist, Kemin Food Technologies – North America, discussed “Uses of Liquid Preservatives for Clean Label Tortillas.” Thangavel highlighted microbial spoilage in tortilla and bread products, the economic impact food waste has on the food chain, and the mode of action of various preservatives and clean label alternatives, to help manufacturers delay oxidation and keep products fresher for longer.
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