Shelf Life Studies
We design shelf life studies on a technical basis in order to set justified dates that are consistent with the products real behavior during storage.
Shelf Life Studies
The study is built from formulation, process and storage conditions, because shelf life cannot be defined in isolation. We analyze how the product evolves and which variables affect its stability in order to establish a defensible date from a microbiological, physicochemical and commercial point of view.
What does this service include?
- ✓ Stability studies
- ✓ Microbiological analysis
- ✓ Sensory analysis
- ✓ Nutritional analysis
- ✓ Storage conditions
- ✓ Accelerated studies
- ✓ Custom protocols
- ✓ Complete technical report
- ✓ Process validation
- ✓ Regulatory support
Benefits for your company
Optimal consumption date
Legal compliance
Waste reduction
Quality guarantee
Production optimization
Product added value
How do we work?
Study planning and design
Initial sampling
Periodic analysis
Results evaluation
Report with established shelf life
Shelf Life Studies by location
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Frequently asked questions
It provides technical justification for expiry or best-before dates and helps understand how the product behaves over time.
Microbiological, physicochemical and sensory parameters are selected according to product type and associated risks.
It depends on expected shelf life. Some studies take weeks, others take months depending on the product and storage conditions.
Yes. We adapt the study to temperature conditions, packaging, process and the real use scenario of the product.
Yes. When recipe, process, supplier or packaging changes, shelf life should often be reviewed and verified again.
No. Each study is designed according to the product, its risk profile and the technical objective to be demonstrated.
Yes. A well-adjusted shelf life can prevent dates that are either too short or too optimistic for the real product behavior.
Yes. We provide a report with method, results, interpretation and a conclusion on the recommended shelf life.