Why is shelf life testing necessary?
As a food manufacturer, you are required by law to indicate a best-before date on pre-packaged products. This date gives consumers assurance that the product will retain its normal quality properties, such as color, odor, consistency and taste, until that time.
In addition, the product should not pose a health hazard until the expiration date. A shelf life study gives you insight into both safety and quality, so you can confidently offer a good and safe product.
Microbiological and organoleptic parameters
To determine the shelf life of your product, we examine the product for microbiological and organoleptic parameters. Based on the results, we give a substantiated advice on shelf life.
Would you like to know whether it is possible to extend the shelf life? We think along with you on that too. Together we assess which adjustments in product, process or storage are possible without compromising safety and quality.
Cooperation and partnership
We work with you on a well-founded and reliable shelf life. By combining our knowledge with your product knowledge, we provide practical and applicable insights.
This means for you:
- You know how long your product will remain safe and of good quality
- You comply with legislation and regulations.
- You avoid uncertainty during inspections or audits
- You gain insight into opportunities to optimize shelf life
- You strengthen the confidence of customers and consumers
Expertise in various investigations
A shelf life study can focus on food safety (for example, Listeria monocytogenes) or on spoilage (such as total plate count). Depending on your product and situation, we perform different types of investigations.
Possible tests
- Challenge test
In a challenge test we infect your product with a known concentration of a microorganism. Then we follow the growth during the shelf life. - Predictive microbiology
Here we make use of predictive models. Among other things, we calculate the potential growth rate of microorganisms based on product and process parameters. - Effects of different variables
We investigate the effect of variables such as temperature or different process techniques so that you can get a grip on the behavior of your product.
Structural quality assurance
Shelf life research is an important part of structural quality assurance. By looking ahead and making informed choices, you contribute to a safe, sustainable and future-proof food chain. We support you in this with knowledge, research and advice.
Curious about what we can do for you?
Find out how our services can support your organization.
Frequently asked questions about shelf life research
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Yes, prepackaged foods must have a shelf life that is substantiated.
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THT (best before date) is about quality. TGT (use by) is about safety. We'll help you determine which one applies.
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A challenge test is appropriate when you want insight into the growth of specific microorganisms during shelf life.
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This is the use of models to predict the growth of microorganisms based on product and process characteristics.
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In many cases you can. We advise you on possible optimizations.
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Yes, our surveys and reports are suitable for inspections, audits and certifications.