Copyright © 2021 Food Research Lab. All rights reserved 1

What are the Different Methods the Food Manufacturer can Determine the

Shelf-Life

Dr. Nancy Agnes, Head,

Technical Operations, FoodResearchLab

info@foodresearchlab.com

In-Brief

Consumers expect to buy high-quality,

fresh food. Still, recently, they've also

begun to look for foods with fewer food

additives or preservatives, pressuring

producers to reformulate products to meet

growing clean label difficulties and ensure

food safety and brand protection. Food

product development companies are also

challenged with determining and

maximizing the shelf life for products

exposed to varying environments in the

supply chain during New food product

development. Shelf life traces all the issues

mentioned, and shelf-life determination is

vital in providing safe, quality food

products to consumers.

Keywords:

New food product development, food and

beverage development, food product

development consultant, food product

development, food product development

companies, food development company,

new product development in food industry,

food product development consultant, food

development consultants, beverage product

development, food prototype development,

Functional food product development, food

research and development companies

I. INTRODUCTION:

The specified shelf life of food is the period

for which it rests safe and suitable for

eating, provided the food has been stored

following any stated storage conditions. It

means that the food

must remain secure to eat

has not deteriorated in quality or

rotted in any way that the customer

would find unacceptable

should contain all the nutrients listed

in the label.

II. DETERMINING THE SHELF-LIFE OF

NEW PRODUCT DEVELOPMENT IN

THE FOOD INDUSTRY

Deciding the shelf life of handled food

sources is one of the standard issues looked

by food organizations when dispatching a

product to showcase or altering a portion of

its fixings. This issue is pervasive regarding

durable products, where food needs

numerous months, or even years, to

crumble. That is why it is vital to utilize

techniques that effectively gauge products'

shelf life in food and beverage development.

We understand shelf life as when food keeps

up attributes and a degree of value

appropriate for human food development.

Food's shelf life is between creating and

bundling the product and getting

inadmissible under certain natural conditions

in the food business. The utilization of said

food infers a danger to customer health

under the guidance of food product

development consultant

Copyright © 2021 Food Research Lab. All rights reserved 2

III. THE PRIMARY METHODS TO

DETERMINE THE SHELF LIFE OF

FOODS

Direct method

Many food research and development

companies studies that comprise putting

away the product under conditions like those

it will confront to screen its advancement in

normal timespans. This method's entire

scope makes a remarkably accurate

assessment of the time it takes for a product

to disintegrate; notwithstanding, they are

contemplating that generally take quite a

while. And don't consider how capacity

states of a product are not usually stable

over the long run.

Challenge Test

This method comprises tentatively bringing

microbes or microorganisms into the food

during the creation cycle, with the goal that

the product is presented to the natural

conditions it will endure from the food

product developers. This type of test's

primary disservice is that the impacts

brought about by the considered boundaries

are the solitary things dissected, and the way

that the product can be confronted with

different factors simultaneously isn't tended.

Likewise, they believe that they are very

unpredictable and hard to execute, says food

development consultants.

Predictive microbiology:

This approach contemplates the unusual

microbial reactions of food sources to

changing natural conditions, because of

numerical and factual models, to anticipate

the microorganisms' conduct in the product.

This type of study, broadly utilized when

building up another product, thinks about

the conceivable changing states. Its

significant impediment is that it suggests

more prominent unpredictability for the

producer and that the outcomes compare to a

recreation, which may not be precise.

Accelerate shelf-life tests:

In these tests, conditions, for example,

temperature, oxygen pressing factor or

dampness content is altered to quicken waste

responses of a food. These forecasts permit

one to anticipate the conduct of

nourishments in specific conditions and

gauge how they will develop under certain

capacity conditions. Quickened tests allow

the consideration of changing natural

conditions and focus varieties of the fixings

they are made. These investigations are

adaptable, ease for the maker and take into

account the examination of various

situations. Since it's anything but a precise

portrayal of the real world, there is some

safety buffer in the got results.

Survival method:

It is a type of study that depends on the

customer's assessment of its actual

attributes. It comprises knowing individuals'

disposition towards similar products with

various assembling dates to decide whether

they would devour it. This method tries to

set up a connection between the shelf life of

usability and the apparent nature. Even

though it's anything but a process to gauge

the shelf life of usability precisely, it is

critical to do it integrally to build up the best

by date of a product.

Copyright © 2021 Food Research Lab. All rights reserved 2

IV. CONCLUSION

The attention in preserving food goes very

distant back in time. Pickling, Salting or

drying in the sun and air were the first to

extend food's shelf life. Today, food

research and development companies are

responsible for determining their products'

shelf life and delivering high-quality food.

The search for these quality tips producers

to conduct studies and learn the factors that

cause their products' deterioration to have a

sustainable basis for decision-making. Food

research lab explains the primary methods to

determine the shelf-life of foods from

packing, distribution, or antioxidants to

protect food against the oxidation.

REFERENCES

1. Corradini, M. G. (2018). Shelf life of food products:

from open labeling to real-time measurements. Annual

review of food science and technology, 9, 251-269.

2. Singh, A., Mathews, T. J., Starling, N., & Wickberg,

P. (2003). U.S. Patent No. 6,549,135. Washington,

DC: U.S. Patent and Trademark Office.

3. Steele, R. (Ed.). (2004). Understanding and

measuring the shelf-life of food. Woodhead Publishing