Shelf-life study of a food, feed or dietary supplement product

Shelf life refers to the time between the production date and the "best before" or "use by" date of a product. In the EU, the date of minimum durability is mandatory food information for almost all packaged food, dietary supplements, and feed products.

During the product's shelf-life period - when stored according to instructions - the product should:

• Not pose a microbiological hazard to the consumer. Microbiological risks are usually more prevalent in perishable products, such as raw meat and dairy, but must also be accounted for with more stable products with a longer shelf-life.

• Not pose a chemical hazard to the consumer. During the shelf-life period, there is a chance of accumulation of certain toxins due to microbiological activity. It is also possible that the packaging material is not fully compatible with the product, causing contaminants to leach from the package to the food or feed.

• Retain all the characteristics of the product.

There are various approaches to assessing the stability of food products over their intended shelf life:

• Sensory analysis can be used to assess the retention of sensory properties, such as flavor and odor.

• Nutritional analyses, measurement of water activity, and pH give information about changes in product composition. Additionally, they can be used to assess microbiological stability and risks.

• Nutrient level monitoring is necessary for products containing vitamins and other nutrients to ensure that nutrient levels are maintained throughout the shelf-life.

• In fatty foods and feeds especially, fat oxidation parameters, such as peroxide value and p-Anisidine value, can be used to assess the oxidative stability of the product. Fat oxidation parameters can in some cases also explain a downward trend in sensory quality.

Shelf-life studies can be conducted in real-time using the storage conditions described in the packaging. Alternatively, accelerated studies in elevated temperature and/or elevated relative humidity can be performed to approximate the shelf-life within a shorter time frame. In addition to the best before or use by date, the period after opening can also be determined during a shelf-life study.

Every shelf-life study is unique, and the testing conditions, duration, and analyzed parameters are chosen based on the identified risks and customer needs.

For more information and a quote tailored to your product, please contact us through the form below.