I have a customer looking at making packaged, cooked falafel for retail sale to grocery chains to put onto refrigerated shelves for take home reheat and eat.
I don't have solid information in what they will have available for processing equipment, specifically if they will have any packaging capability beyond a simple wrapped or sealed tray (as in would MAP be an advantage or required for any significant shelf-life?).
While hummus has quite a lot of information, I can't find anything on falafel processing, HACCP information, or shelf-life considerations, beyond reference to restaurant or home use, a couple papers on cooked nutrition, and a paper on cellulose ingredients to reduce oil pickup.
Would anyone be willing to share any information or suggestions on falafel processing, or even more specifically what sort of shelf-life prior to microbial spoilage is normal? What can we suggest or utilize to extend shelf-life as much as possible for them, such as use of preservatives, in order to give them realistic expectations in setting or meeting retail customer shelf-life requirements?
Any help is appreciated.