SHELF LIFE

Shelf-life is the period over which a food maintains its safety and/or quality under reasonably foreseeable conditions of distribution, storage, and use. The shelf-life of food begins from the time the food is produced and/or packed.

Shelf-life studies play a critical role in the development of new products. They are not only important for meeting the regulatory requirements of labeling but play a much larger role in the product quality life-cycle.

Validating product shelf-life is obtaining and documenting any evidence that proves that the shelf-life of food is accurate and that the food will maintain its safety and/or quality until the end of that shelf-life. And it greatly reduces the chances of customer complaints related to quality & helps in establishing the product as a quality product in the market and strengthening the products brand value.

SFTS – NABL and FSSAI Accredited Laboratory has been conducting shelf-life studies for various customers of manufacturing.

• Food products
• Nutraceuticals
• Ready to eat foods or ingredients in restaurants and fast-food chains.