What does “fresh” really mean to consumers? And when does extended shelf life begin to compromise perceived freshness? Hear insights from retail buyers and industry experts.

This seminar explores how dairies can strategically extend pro-duct shelf life while balancing quality, consumer acceptance, and sustainability. The program highlights technologies, ingredients, and process optimisation that reduce food waste and enhance competitiveness.

Key topics include:

• Technologies, ingredients, and additives for shelf-life extension
• Consumer acceptance and communication: where is the limit?
• Retail requirements and expectations
• Future perspectives from research and industry

Ideal for technicians, product developers, quality managers, and decision-makers in the dairy sector looking to optimise product longevity and meet market and environmental demands.