Maximizing a product’s shelf life depends upon multiple factors, from formulation to packaging, to cold chain management.
“If packaging and cold chain management are neither sufficient nor reliable, adjustments to the formulation such as decreasing the water activity, pH or moisture can come into play,” said Rob Ames, director of business development at Corbion. “Ingredients are chosen to complement the formulation characteristics to optimize or extend the shelf life. It is also common for formulators to seek solutions that will ensure Listeria does not grow in excess of 1 CFU per gram and aerobic plate counts don’t exceed 6 log CFU per gram at the end of the declared use-by date. Even then, products are expected to be validated with weeks to spare, which gives brands added peace of mind.”