Procedure to Extend Shelf life of products that are nearing expiry
Hello Expert,
Would like to know your technical guidance on procedure or process to extend- shelf life of various products - which are nearing to expiry.
Product details:
1. Agro-based products like : Pulses and Grains .
2. Grounded - Spices and Masala Powder
3. Grind paste/ liquid gravies products.
4. Wholes Spices and Condiments.
The above products are further processed/ cooked at high temperature and immediately packed and served.
What precaution shall be taken before extending the shelf life of the products.
What aspects shall be checked on these products before we validate/ redefine - fresh set of shelf life/ expiry.
Do we have test and extend the shelf life based on the supplier control sample or it is advisable to send the product at shop floor/ warehouse to test and re certify the shelf life.
Please advise me on the following information.
Regards,
Baskaran.G.
As fermented dairy product manufacturer, we establish shelf life basing on micro and organoleptic testing. We do it initially prior to product launch, and further product shelf life is not usually a subject of extension due to the nature of our product (e.g. natural fermented dairy yogurt, sour cream, cream cheese, etc.) I've done shelf life extension trials several times on different products, but just got more proof that established shelf life was correct: if it's 42 days, on a day 43-44 the product becomes bitter or get moldy. Of course, it totally depends on the product and its ingredients: for instance, if you're willing to add preservatives they'd extend shelf life.
Hello Expert,
Would like to know your technical guidance on procedure or process to extend- shelf life of various products - which are nearing to expiry.
Product details:
1. Agro-based products like : Pulses and Grains .
2. Grounded - Spices and Masala Powder
3. Grind paste/ liquid gravies products.
4. Wholes Spices and Condiments.
The above products are further processed/ cooked at high temperature and immediately packed and served.
What precaution shall be taken before extending the shelf life of the products.
What aspects shall be checked on these products before we validate/ redefine - fresh set of shelf life/ expiry.
Do we have test and extend the shelf life based on the supplier control sample or it is advisable to send the product at shop floor/ warehouse to test and re certify the shelf life.
Please advise me on the following information.
Regards,
Baskaran.G.
From the highlighted section, would it be correct to infer that these are raw materials rather than your own finished products?
Generally for raw materials we'd start by talking to our supplier - even if they can't offer a formal extension, they should be in the best place to be able to advise on how you might determine suitability for an extension on their products.
As fermented dairy product manufacturer, we establish shelf life basing on micro and organoleptic testing. We do it initially prior to product launch, and further product shelf life is not usually a subject of extension due to the nature of our product (e.g. natural fermented dairy yogurt, sour cream, cream cheese, etc.) I've done shelf life extension trials several times on different products, but just got more proof that established shelf life was correct: if it's 42 days, on a day 43-44 the product becomes bitter or get moldy. Of course, it totally depends on the product and its ingredients: for instance, if you're willing to add preservatives they'd extend shelf life.
Thanks. Agreed on your page. However our products (Except Gravies - which are oil based products ) are dry products like Pulses/ Grains/ Chilly powder mix / Peri Peri spice mixes. Since, these products are dry in nature. Do we have to conduct extended shelf life analysis to re-certify the product safety. Please help me in understanding on this front.
Regards,
Baskaran.G.
Yes you will need to conduct shelf life analysis keeping in mind the now new targeted shelf life.
Dear Baskaran,
I think what you need to do is to reach out to an accredited laboratory and they can carry out the test for you. They can do accelerated shelf life study for you within a short period and then carry out microbiological and chemical analysis. This way you are certain of the safety of your products. You will even be having clear documentation in respect to your Food Safety management system.
Regards
Peter
Thanks. Agreed on your page. However our products (Except Gravies - which are oil based products ) are dry products like Pulses/ Grains/ Chilly powder mix / Peri Peri spice mixes. Since, these products are dry in nature. Do we have to conduct extended shelf life analysis to re-certify the product safety. Please help me in understanding on this front.
Regards,
Baskaran.G.
This is why I suggested contacting your supplier - they will be in the best position to give guidance on the limiting factor(s) for shelf life, and thus whether it is appropriate to consider an extension for the materials, and how this might be done if so.
Hi,
you can always extend shelf life of your products (grains, pulses, chilli powder, and spice mixes etc) by subjecting to shelf life study which is done by some accredited laboratory. The lab may extend shelf of the product by another 1/4 or even 1/2 of the actual shelf life of the product based on the stability test.
Extending shelf life always will not serve unless you fumigate these product with approved fumigants, and repack them properly.
Regards
Mahantesh