Manufacturers are responsible for determining the shelf-life of foods they produce. Predictive models can help determine shelf-life but laboratory testing of microbiological, chemical or sensory indicators within a food over time is often necessary to validate these prediction
Our custom-designed shelf-life studies enable the determination of a product’s use-by date. This service is needed for new product formulations, to verify a new production or storage method, or a change in distribution conditions. Studies of this type are designed to help ensure quality throughout the lifecycle of your product.
During the study design phase, our team will assist in evaluating which component of the food product is most likely to fail during storage. For many products, it is the growth of spoilage organisms. In other products, this can include chemical changes such as lipid oxidation, pH drift or nutrient degradation. Sensory changes such as odour, texture and colour are also important aspects to be accessed within a shelf life study.
We take a case-by-case approach to designing shelf-life studies according to the specific formulation and customer requirements, using the following analytical methods:
• Organoleptic parameters: appearance, colour, odour, general appearance
• Physical-chemical parameters: pH value, viscosity, density, monitoring of ingredient formulation, lipid oxydation
• Microbiological parameters: spoilage and indicator organism levels