In the Nov/Dec edition of Asia Pacific Food Industry, the Food Innovation & Resource Centre (FIRC) was invited to share insights on the science behind shelf-life optimisation—from ingredient functionality and process control to packaging innovation and sensory stability.
The article features perspectives from our Senior Technical Manager (Process Innovation), Mr. Chiew Teck Tay, who highlighted key considerations in shelf-life optimisation and process innovation. It also explores how these strategies support sustainability by reducing food waste, lowering reliance on cold-chain logistics, and improving resource efficiency.
Read more about it here: APFI NovDec25 ebook
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