Shelf-life/Stability

Scientists at the IEH are experts in dealing with shelf-life/stability issues relating to individual ingredients and processed products. Our customized shelf-life testing programs use the
integrated services of our Sensory Evaluation, Microbiology, Chemistry and Food Technology
groups to identify all issues related to consumer’s product shelf-life including safety, nutrition
and consumer acceptability.

Shelf-life/Stability analysis generally consists of three steps:

• Collection of assay results at several intervals for the samples stored
  under appropriate conditions
• Develop appropriate models to describe the relationship between
  assay results and time
• Establish a shelf-life dating period

Shelf-life/Stability Testing Program Offers:

• Design of Real-Time & Accelerated Shelf-life Studies
• Measuring shelf-life using physical, chemical and microbiological techniques
• Development of Kinetic Models to predict the expiration date of the product
• Correlation of “accelerated stability testing” results with “real time stability testing”
  using a trained Sensory Panel
• Shelf-life on the product at different distribution conditions
• Recommend product or package revisions