Greetings all,
Im not sure which section to post this query so i appologise if its not in the appropriate location.
We manufacture a dry, ambient product that is made of flour water and colour, its packed with an Aw of .35-.65
This has a long proven shelf life in bulk cases of 18 months, usually there are maybe 60 units in each case.
We are looking at trialing a new packaging method which is identical to same product in the market and he in lies my 2 questions.
Being flow wrapped the packs in market are 90% hamedicaly sealed either through coincidence (there packing equipment is good providing flawless seals) or its by design (food safety reason)
Now we are looking at using an old p;iece of equipment that can seal 2 units in flow wrap and the seals are pretty good however there are creases and it is not hamedically sealed.
Is this a food safety issue or is it meerly a quality related issue?
in terms of shelf life the product is no difrent from bulk except process flow means it wil be packed in to a case as an intermediate ready to be then placed in to machinery to flow wrap. can we justify shelf life on the bulk or at the least an accelerated shelf life trial be required due to new packaging?
any advice welcome as i feel we would not be able to justify 18 months BBD with no other product packaging variant to compare too from our buisiness POV.