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Shelf Life Testing

As a producer of food, you must have a substantiation for the shelf life of the products you sell. It is therefore important to know how long your product can be kept. To determine the shelf life, we conduct a shelf life study. We will then examine your product for microbiological and organoleptic parameters. Based on the results, we will give you advice about the shelf life of the product under investigation. Would you rather know if it is possible to extend the shelf life? We can also give you advice on that.

Why research shelf life?

It is required by law to indicate a best-before date on prepackaged foods. The expiry date gives consumers the assurance that up to that date, the product has its normal quality properties (normal colour, odour, consistency and taste), is not spoiled and is not a health hazard. A shelf life study gives you all this information, so that you can offer a qualitatively safe and good product to the consumer.

 

Shelf Life Testing in short

  • Substantiate the shelf life of your food
  • Comply with the legal requirements
  • Perform a challenge test or predictive microbiology 

Need help in the field of Shelf Life Testing?

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Contact our Director Quality & Business DevelopmentKarin Gorree

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verpakking-andijvie

Less packaging materials

Currently, there is a focus on reducing packaging materials in the supermarket chain, as packaging materials are a burden on the environment. In recent years, there has been an increasing interest in selling products without packaging material.

However, removing packaging material from the equation should never negatively impact the shelf life of a product. If that happens, there is a risk that the environmental benefits will be offset by an increase in product waste in supermarkets or at the consumers’ homes.

Various studies to test the shelf life

A shelf life study can focus on safety (for example Listeria monocytogenes), and on the spoilage of a food (for example, total bacterial count). Different types of research are therefore possible:

  • A challenge test

In a challenge test, we will contaminate your product with a known concentration of a micro-organism. We will then monitor its growth during the shelf life of the product.

  • Predictive microbiology

This is the application of predictive models in which we calculate, among other things, the potential growth rate of micro-organisms. In this modeling, we include various product and process parameters to estimate shelf life.

  • Effects of different variables

An investigation of the effect of various variables such as temperature to control the behaviour of the product. It is also possible to compare various process techniques.

 

 

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Karin Gorree

Director Quality & Business Development

Contact

Normec Foodcare is your partner in PFV

We help you to ensure that the quality of your fruit and vegetables is of the right level. With our knowledge and over 25 years of experience, you are guaranteed the best sparring partner. We have in-house inspectors, measure the quality of PFV in supermarkets, offer quality training and perform PFV shelf life tests. Check out the complete overview of PFV services we offer here.

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Need help with your product in the food sector?

Contact our Director Quality & Business Development Karin Gorree

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A selection of our customers

Hoogvliet
Zwanenberg
Maza
Peijnenburg
De Wijndragers
McDonalds
SRC
Unilever
Van Dijk Banket
Aviko B.V.
Improve Quality. Reduce Risk.

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