We offer several different types of shelf life studies depending on the product type and intended storage conditions. Two of our most common ones are ready to eat refrigerated foods, and ready to eat acidified shelf stable foods.
No surprises or unexpected charges. Let us customize the plan for your product type, and you will have the known cost before we start.
Send the lab ten retail style containers from the same lot. Let us know the intended or desired shelf life of the product, and its production date. Send us a sample submission form with the exact product name you want in the final report.
Food and Ag Lab LLC.
300 Brushy Creek Rd. Suite 205
Cedar Park, TX 78613
The lab will let you know the product arrived, and if there are any issues.
We will most likely give two or three updates during the process, depending on the length of shelf life, and product type to let you know how the study is going.
Receive your report, ask questions, and make any adjustments necessary. Perhaps you now know your product lasts longer or shorter than expected. This information can be used to adjust your code dates, and assist in production scheduling. Some companies take the next step to make an adjustment to their process or formula and send in the new version to verify the change had the desired effect.
Q: How long does the study take?
A: These studies take approximately 120% of the actual shelf life time, plus one week. The extra week is for the final set of incubations for yeast and mold which take five to seven days. So if your shelf life is ten days, it could take 12 days plus a week, for total of 19 days. If your product has a ten week shelf life, the study would take thirteen weeks.
Q: How should we package the products for shipping?
A:The items should each be labeled with the product name in retail style packaging. A sample submission form, and quote should accompany the samples. An insulated shipping box with plenty of gel ice packs, and plenty of packaging material. Ship early in the week, and specify overnight delivery. If your products have fragile containers, also use bubble wrap. For liquids and sauces, please double bag, and if it has a lid, tape it shut.
Q: Will I get a written report?
A: Yes
Q: What is typically measured?
A: The most common microbiological quality measurements with established thresholds for indicating end of shelf life are lactic acid bacteria, aerobic plate count bacteria, yeast, and mold. Depending on the product type and client requests we may also measure water activity, and pH.