Shelf life validity of the food product

Hello All,

Needed some info, If I am using an ingredient which has a shelf life of only a year but my finished product has a shelf life of 3 years. Is this valid or how should I justify the usage of the ingredient in my product.

Thanks in advance.

Consulti

Hello All,

 

Needed some info, If I am using an ingredient which has a shelf life of only a year but my finished product has a shelf life of 3 years. Is this valid or how should I justify the usage of the ingredient in my product.

 

Thanks in advance.

Consulti

Logic would suggest to assume a worst case scenario.

    Dear conslti  

 making jam from fruit pulp have self life only one day but jam have more than two years self life

Dear Consulti,

This really depends on your ingredients, products and processes.

see this example for raw material cooked ham

Slices of cooked ham on a ready to eat sandwich. The sandwich shall not exceed the shelf life of the slices ham. Probably the shelf life of the sandwich will be shorter.

Diced cooked ham in a meal salad, packed in a inlay tray and MAP packed. The shelf life will be as long as the shelf life of the ham cubes.

Diced cooked ham in ready to eat pasta meal, hot filled or pasteurized and MAP packed.The shelf life of the finished product will be longer than the shelf life of the ham cubes.

Diced cooked ham in a sterilized soup ambient stable, will have a very long shelf life which exceed the shelf life of the raw material cooked ham.

Hi Madame A. D-tor,

I think yr comparison/conclusions may relate to whether a Use-By or Best Before labelling is in use.

agree with Madame A. D-tor.

and you can do simulation or shelf life test using acellerated Shelf Test method.

Rgds

AS Nur

Best option is to conduct an accelerated shelf life study and find out the correct shelf life for the final product.