Shelf Stability in Food Product Development

This week, we're discussing shelf stability in food product development. Before we get there, let's engage for a short moment about a great American institution, called the car wash.

I myself do not own a car, but I do take my grandmother's in to Ritz Car Wash regularly.

It's a wonderful experience.

I wait for a brisk 15 minutes, and then drive away in a new looking, new smelling, old car. She drives a '79 Grenada, yet the car wash gives it new life. After the wash, I myself feel as though I've been granted a fresh take on the world, especially as I wheel the heavy American heap around corners and back into my grandmother's neighborhood. If Old Man Price happens to be stretching his legs and those of his Shiba Inu, Don, he'll flag me down and remark about the car's new shine. I've never received so much as a smile from the old man otherwise, but when I cruise the freshly washed Grenada down Greenleaf Road he can't help but wave his cane in excitement.

Speaking of excitement…

This week's reduction?

Articles about shelf stability in food product development and formulation.

A European beverage can manufacturer has unveiled a “protected quality,” airtight and light-proof seal for wine in cans, promising a shelflife of 12 months.

These specialty oils have an even higher heat tolerance—475˚F—and longer fry and shelflife than commodity canola oil.

For a limited time, food scientists with at least a Bachelor’s of Science Degree (in food science, food science concentration or a related science) and at least 15 years of full-time experience post-bachelor degree are eligible to apply for certification under the One Time Alternative Assessment program.

The formulation challenge was that the all-natural fruit preparation needed to retain both textural stability (viscosity) and sensory attributes of flavor and texture over an 18-week shelflife, whether stored under ambient or refrigerated temperature, or put through 18 freeze/thaw cycles.

Protecting food products; extending shelflife; reducing shrink; expanding product distribution; and, ultimately, saving manufacturers money have all been goals of  Multisorb Technologies.

Find more articles about shelf stability in food product development and formulation.