IMEX, ASLS is not really advisable like our product which needs refrigeration. We sent product to TPL for ASLS, but it ends up only 9 months shelf-life but on its normal storage condition we can attest that our product shelf-life is far beyond 18 month. We got minor NC and we have to send again sample to other TPL but for this time they will do the full 18-month study.
One thing more is that if the evaluator is not familiar with your product about the sensory attributes of your product (like ours) it must be a disaster.
so we could say that ASLT is inaccurate as it's based on a predictive model instead of real-time study, right? I'm assuming evaluator = auditor? Well ,we're mainly producing soups and sauces and while they won't be completely familiar with sensory attributes of our products, I would say that items like clam chowder, tomato sauce, blue cheese sauce ...is pretty predictable in terms of taste. So, why would it be a disaster?
And just wondering, what does sensory attribute got to do with shelf-life test? We determine the shelf-life based solely on the microbiological analysis, ensuring it doesn't exceed the microbiological specifications. Maybe in later stages once the shelf-life has been established and verified microbiologically, then we'll move on to sensory monitoring/evaluation of the items over their storage period. Would this way make more sense?
For the record, we're not manufacturing just a small central restaurant. Thanks.