When consumers purchase their favorite snack foods, they expect a consistent looking and tasting product. This leads to repeat purchases and increased brand loyalty. As demand increases for more transparency and cleaner labels, it is important to consider how even the slightest reformulation could impact your brand's reputation. Removing ingredients such as TBHQ, BHT, BHA - even PHOs – can significantly impact the sensory attributes and shelf life of your product. Join us as we review the oxidation process, uncovering its impact on the color, flavor and shelf life of foods. We will then discuss a variety of effective solutions from process and packaging to functional ingredients, providing protection to value and premium brands alike.