How to do Shelf Life Extension

Hi! 

Trying to understand a proper procedure for extending the shelf life of our full fat seed flours (sunflower, pumpkin, chia) - or any product really. 

Of course testing can be performed such as Aerobic Plate Count, Yeast/Mold, Peroxide Value, Moisture, etc. 

But based on testing results, how long can you extend -  6months, 1 year? 

How can this timeframe be established properly with supporting evidence? 

Appreciate any advice or guidance! :)

We did taste testing. Our shelf life was 6 months. We had people taste test at one month, two months, three months, etc. and then at the 5 and 6 month mark, they were noticing a decline in the taste profile. One we got to 8 months, people in the test we emphatic that we should not extend to a year. 

Now your spot may not be taste, but seed oils and flours I think would develop a bit of rancidity, the best way to to test and taste test, IMO

We do micro testing as well as taste testing at 3 month intervals. Also look at the quality of the product like appearance, smell, etc.