Better Shelf life
Improving shelf life is important, because sometimes your product will have to sit for a while when it is being shipped. This article talks about altering food recipes to increase shelf life but leave.
They suggest a few things, such as oxygen free packing, adjusting pH and using fungal amylase.
I dont know why we haven't invested more in this. I feel that one of the biggest problems is having things go bad before they are even sold, this can cost a huge amount of money because, one shelf space costs, keeping a product on the shelf that wont self doesn't help business. Two wasted product costs, you pay for the product then pay to put it on the shelf then have to throw it away.
I feel that this should be researched more, waste is one of the most costly mistakes.
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i also agree, i like the idea of improving shelf life but these fungal amalyse i don't know about, i don't really like to alter my food before i even cook it so i might have a problem with that, but for oxygen free packaging that sounds like it could work, and i know you can't always predict how much to buy so we tend to overbuy to be safe, maybe we should plan better also, like buying the products you need and not what you think will sell, but overall i think it is a good idea and it definetly should be researched more
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