Shelf-life extension of frozen keto bakery products at Sugar Daddies Bakery
Exploring packaging and processing solutions to extend the shelf life of frozen keto bakery products and support business growth
Nicole Detlor, Renuka Waduge, and Tracy Butt, Conestog
About Sugar Daddies Bakery
Sugar Daddies Bakery is a keto-friendly bakery with locations in Cambridge and Hamilton, Ontario. The company produces a range of low-car baked goods, including lemon bars and Nanaimo bars, which are distributed to retailers across Canada.
The challenge
Frozen bakery products can experience changes in texture, flavour, and quality over time, which may limit shelf life and create challenges for distribution and inventory management. Sugar Daddies Bakery sought to identify ways to maintain product quality for longer periods while supporting continued growth.
Approach
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Evaluated alternative packaging and processing methods for frozen products
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Conducted a real-time frozen shelf-life study
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Assessed product quality through regular testing and evaluation
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Monitored factors such as oxidation, texture, and sensory characteristics
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Generated data to support shelf-life optimization decisions
Results
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Assessed opportunities to extend the frozen shelf life of keto bakery products
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Generated product performance data under frozen storage conditions
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Identified factors influencing long-term product quality
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Provided insights into packaging and processing considerations
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Created a foundation for future product and packaging improvements
Why it matters
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Supports improved product quality throughout distribution and storage
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Creates opportunities to reduce transportation and logistics costs
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Helps manufacturers scale production more efficiently
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Supports business growth through improved operational flexibility
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Contributes to reducing product waste and improving inventory management
We acknowledge the support of the Natural Sciences and Engineering Research Council of Canada (NSERC).
