Sökning: "in-store baked products"
Hittade 2 uppsatser innehållade orden in-store baked products.
1. Investigating Product Behavior During Storage in Packaging Materials - A Study on Freshly Baked Croissants
Master-uppsats, Lunds universitet/FörpackningslogistikSammanfattning : Very short shelf life of ‘freshly’ baked croissants is a growing concern for food retailers. It is affecting the economics of business, causing 10 to 40% in-store food wastage, and puts natural resources under severe stress. The factors affecting the shelf life are loss of crispness of the crust, and increased firmness of the crumb. LÄS MER
2. Nutritional Information for in-store baked products
Magister-uppsats, Lunds universitet/Företagsekonomiska institutionenSammanfattning : Even though sensorial characteristics still play a considerable role, consumers value the presence of information for in-store baked bread. This information permits the consumers to compare between different alternatives that can lead to healthier purchases... LÄS MER