Meeting today’s fresh food challenges

Fresh foods imply many things: healthier choices, higher-quality ingredients, and careful preparation. For food manufacturers, fresh foods present something far more challenging: a short shelf life. Worse yet is the highly volatile inventory with overages in some supplies, shortfalls in others, and a greater potential for selling unsafe food products. Despite these challenges, producing fresh foods need not be impractical. The real challenge for the food and beverage industry is to produce fresher foods with shorter shelf lives, without incurring unnecessary or impractical costs.