NEWS ROUNDUP

AIB Sets Shelf-Life SeminarAmerican Institute of Baking here has scheduled a seminar on extending the shelf life of baked products. The seminar, May 2 and 3 in Kansas City, Mo., will focus on the formulations and ingredient functions that affect shelf life. The importance of proper processing and packaging will also be discussed.Specific subjects to be covered include the technology of enzyme use,

AIB Sets Shelf-Life Seminar

American Institute of Baking here has scheduled a seminar on extending the shelf life of baked products. The seminar, May 2 and 3 in Kansas City, Mo., will focus on the formulations and ingredient functions that affect shelf life. The importance of proper processing and packaging will also be discussed.

Specific subjects to be covered include the technology of enzyme use, the importance of pH in modifying a product's keeping quality and guidelines for evaluating shelf stability.

"The product must be safe for consumption, hold up under numerous detrimental factors and sell for a perceived value that hopefully provides an edge on the competition. That's what we will focus on," said Walt Schierioth, manager of technical assistance at AIB. Tuition is $525 for participants from member companies, and $575 for nonmembers. For more information, call AIB at (800) 633-5137 or (913) 537-4750.