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Acidified Foods Accelerated Shelf Life Studies
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.
Acidified Foods Accelerated Shelf Life Study
Obtain an estimate
No surprises or unexpected charges. Let us customize the plan for your product type, and you will have the known cost before we start.
Ship the product - Two steps
We do this study in collaboration with Texas A&M, they get one container, and we get two. We each evaluate different parameters.
Send the lab two retail style containers from the same lot. Let us know the 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
Send Dr. Wagner one container, and your processing paramaters, Please him know if your starting ingredients are fresh, frozen canned, etc. and contact information including email and phone numbers. to:
Dr. Al Wagner
TAMU 2134, Room 225
Horticulture Department
College Station, TX 77843-2134
Confirmation that the product arrived in good condition
The lab will let you know the product arrived, and if there are any issues.
Wait
Once the process has started it will take around 40 days to get your report.
Receive first report
Our lab will send you our report, and send a copy to Dr. Wagner
Receive second report
Dr. Wagner will review our data and put his report together including the items he measures.
FAQs
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 email Dr. Wagner at al.wagner@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 email Dr. Wagner at al.wagner@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.