I'm looking at the production of a range of food products which are physically similar to soups; some will be smooth blends and others will be 'chunky'. They will be marketed as 'fresh' and are to be distributed and sold chilled/refrigerated. Due to market and other forces, they will be limited in their preservative qualities:
- No artificial preservatives
- No added sugar/salt
- Average water potential
- General observations/comments?
- What shelf-life can I expect to achieve?
- How can I extend shelf-life?
Many thanks in advance,
Paul