Acidified Foods Accelerated Shelf Life Studies

No surprises or unexpected charges.  Let us customize the plan for your product type, and you will have the known cost before we start.  

Collaborative Study with Texas A&M

We conduct this study in collaboration with Texas A&M University. Texas A&M receives one container and evaluates specific parameters, while Food and Ag Lab receives two containers for separate analysis.

Send the following to Food and Ag Lab:

• Two retail-style containers from the same lot
   
• The production date of the product
   
• A sample submission form with the exact product name as you want it to appear in the final report
   

Shipping Address:
Food and Ag Lab LLC
300 Brushy Creek Rd, Suite 205
Cedar Park, TX 78613

Send the following to Dr. Shannon Combest at Texas A&M:

• One container
   
• Your processing parameters
   
• Indicate whether the starting ingredients are fresh, frozen, canned, etc.
   
• Include contact information, including your email and phone number
   

Shipping Address:
Dr. Shannon Combest
Department of Food Science and Technology
373 Olsen Blvd, Cater-Mattil 130
2253 TAMU
College Station, TX 77843

The lab will let you know the product arrived, and if there are any issues. 

Once the process has started it will take around 40 days to get your report. 

Our lab will send you our report, and send a copy to Dr. Combest

Dr. Combest will review our data and put his report together including the items he measures. 

Q: How long does the study take? 

A: These acidified product studies take approximately 40 days 

Q: What kinds of products are allowed for this study type? 

A: These acidified product studies only on acid and acidified foods like salsa, hot sauce, salad dressings, pickled products, barbeque sauces and pasta sauces. If you have any doubt if your product qualifies for this testing, please first contact Dr. Combest:

 ph: 979.314.3845 | shannon.schmidt@ag.tamu.edu 

Q: What kinds of products are NOT allowed for this study type? 

A: This is not for refrigerated products, teas, coffees and soft drinks  If you have any doubt if your product qualifies for this testing, please first contact Dr. Combest:

 ph: 979.314.3845 | shannon.schmidt@ag.tamu.edu 

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.  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.