Predefined Color Shemes
Food Matrix Knowledge Hub
Need to change a product, start by reviewing current market trends, new ingredients, or learn from what others have done. Members of the Food Matrix can access articles and insights related to topics that have been commissioned and created by community members.
"If I have seen further it is by standing on the shoulders of Giants." -Isaac Newton, 1675
Pros and cons of doing shelf life trials
By Dr Mahsa Majzoobi
The Australia New Zealand Food requires that a date mark is provided on packaged food where the shelf life is less than two years.
Date marking provides consumers with a guide to the shelf life of a food product. Shelf life is based on quality and food safety considerations and will vary depending on many factors.
Shelf life determination is an important activity to ensure product quality and safety is maintained.
After developing all new products, it is vital to conduct shelf life studies and monitor and test relevant microbial, sensory and physicochemical changes (e.g. moisture content, acidity, pH or colour) as key product quality indicators under the right storage conditions to determine the product shelf life.
Pros of doing shelf life studies:
- Consumers health and safety is protected
- Ensuring business compliance with food standards and regulations
- Product complaints can be reduced
- Company’s reputation is not compromised due to product not meeting shelf life
Cons of doing shelf life studies:
- It may require extensive resources and shelf life trials can become costly
- It can be time consuming and may delay product launch
- Shelf life testing does not include batch to batch production variations
AFGC Best Practice Guide – Date Marking
NSW Food Authority – Shelf Life Testing
FSANZ – Date Marking