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Manufacturers are responsible for determining the shelf-life of the food 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. 

Shelf life testing in Merieux NutriSciences

Our custom-designed shelf-life or stability 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 lipid oxidation, color fading or nutrient stability. Off-flavor and odor can also be tested using sensory research.

In specific cases, accelerated protocols can be proposed to anticipate best-before date determination.

We take a case-by-case approach to designing shelf-life and stability studies according to customer requirements, using the following analytical methods:

  • Organoleptic parameters: appearance, color, odor, flavor
  • Texture using a texture analyzer
  • Consumer Acceptability
  • Physical-chemical parameters: pH value, viscosity, density, monitoring of ingredient formulation
  • Microbiological parameters: microbial count
  • Lipid oxidation
  • Nutrient stability Screening of aromatic substances to determinate the qualitative and quantitative fragrance alteration

IN ADDITION, SHELF-LIFE STUDIES INCLUDE

  • studies in “temperature abuse” or “cold chain breakage”, to check product’s behavior when exposed to higher temperatures than recommended for optimal conservation (as it happens during transportation and storage stage, at the point of sale, or at customer’s place before consumption)
  • simulations with predictive models in addition to experimental studies, based on computer applications calculating the potential growth rate of microorganisms
  • accelerated shelf-life to predict the real shelf- life, by putting the food in special storage conditions (light, temperature, humidity, etc.) to ease the acceleration of chemical reactions that would take longer in normal conditions
  • challenge studies with various spoilage or pathogen organisms such as yeasts or Listeria monocytogenes
  • packaging interaction evaluation

 

Our Offer in Food Safety

Latest News
October 18th, 2021
Mérieux NutriSciences: A new logo and new brand identity for a new strategy Chicago, IL, October 18th 2021 – Mérieux NutriSciences, a prominent service provider to the food sector acro...
December 5th, 2019
Local News
Mérieux NutriSciences is proud to announce the inauguration on the 5th December, 2018 of its new state-of-the-art laboratory in Noida. This new premise is the third laboratory of the group in Ind...
October 18th, 2021
Mérieux NutriSciences: A new logo and new brand identity for a new strategy Chicago, IL, October 18th 2021 – Mérieux NutriSciences, a prominent service provider to the food sector acro...
December 5th, 2019
Local News
Mérieux NutriSciences is proud to announce the inauguration on the 5th December, 2018 of its new state-of-the-art laboratory in Noida. This new premise is the third laboratory of the group in Ind...