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.