Shelf life extension involves approaches to manufacturing products which remain safe for longer times while keeping their original eating qualities. Baked products beyond their shelf life can become less desirable and unsafe.| BAKERpedia
A clean label in baking is the ability to make a product without chemicals or with a simple ingredient label. The aspects of a clean label are a short ingredient list, with minimally processed, easy to understand ingredients with no chemicals, artificial preservatives, color agents or flavor agents.| BAKERpedia
Gluten-free baked products are a challenge to produce due to the lack of the gluten proteins which provide the main structure for gas retention.| BAKERpedia
