I am a Food Technologist graduated from The Manchester Metropolitan University. I am presently working in India for a Food Manufacturer.
We are working on setting up a new factory which can produce Hummus. The aim is to Achieve SL of 6 weeks in MAP and storing the product < 5 Deg throughout its Shelf life.
The Product is ALL NATURAL as we cannot add any additives. We are finding it difficult initially to achieve a SL of more than 8 day.
If someone can guide me how it can be achievable would be great to learn and introduce HUMMUS in India.