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shelf life of barbeque sauce

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Posted 27 January 2021 - 09:52 AM

Hello IFSQN members, my team is reformulating a barbeque sauce taking the Biocoop barbeque sauce as the reference. For our product, the major ingredients are beetroot sugar, beetroot syrup, tomato concentrate, vinegar, onion powder. We need to find the estimated shelf life of the product based on risk assessment. We also need to consider the most suitable packaging material: I am thinking of considering a  250ml glass container with plastic cap or tin cap with plastic liner material (eg. plastisol) and a paper label. Usually the shelf life of unopenened barbeque sauce is 4-6 months in room temperature. Please suggest how can I carry out the risk assessment. Thank you in advance.

Edited by Jacob Timperley, 27 January 2021 - 06:58 PM.



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Posted 27 January 2021 - 01:16 PM

YOu don't need a risk assessment, you need an actual shelf life study


This involves putting your product (open and unopen) into a controlled environment that is able to estimate degradation over a period of time.  The product is then tested in regular intervals to determine the degradation. It will give you answers on not only food safety, but quality (separation of ingredients, colour, aroma etc.)


How are you planning on processing this sauce?  That's what will actually help determine your packaging type/size

Please stop referring to me as Sir/sirs

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