SpecSol Lab · Shelf life
Shelf-life planner
Product, problem, label and storage in. A ranked, sourced shelf-life plan out.
Start with the product
Pick what you are making. The shortlist builds as you answer.
Inputs used
Your shelf-life plan
Food safety first. Anything that controls pathogens has to be proven in your product with a challenge test, and meet the rules for your product and market. This list tells you what to test, not what is safe.
A starting point for a trial, ranked on how well each approach fits what you told me. Preservation works as a set of hurdles, so the best answer is often two or three of these together.
Set up the trial
How the plan is ranked, limits and sources
What this does not do. It gives no doses or use levels, and it cannot see your recipe, process hygiene or packaging, all of which
decide shelf life. It is not a food safety assessment: anything that controls pathogens must be validated in your
product, and permitted use depends on the regulations for your product and market.
How it ranks
- Each approach has a score for how well it suits each product, each problem, each label preference and each storage condition. The scores come from the sources below.
- The total decides the order. Approaches that clearly clash with your pH or process drop down the list rather than disappearing, and the clash is shown.
- Preservation is multi-factorial: temperature, pH, water activity and competing microflora act together, which is why the plan names hurdles as well as ingredients.
- The From SpecSol card describes SpecSol's preservation and freshness range in general terms.
Sources
Planning a shelf-life extension?
Tell us the product, the shelf life you have and the one you need. We can help plan the trial and the challenge testing, and send samples.
Produced with the shelf-life planner at specsol.in. A ranked starting point for trials, built from published research; no doses are implied and it is not a food safety assessment. SpecSol Ingredients LLP, Mumbai.
Questions on this?