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Shelf life<\/strong> is the period of time during which a food product maintains its safety, quality, taste, texture, and nutritional value under specified storage conditions. It is determined by a combination of factors including formulation, processing method, packaging, and storage environment. Every commercially produced food product must have a defined shelf life, usually indicated on the label as a \"best before\" or \"use by\" date.<\/p>\r\n

Factors that shorten shelf life include high moisture<\/a> content, exposure to oxygen and light, microbial contamination, fat bloom<\/a> or oxidation in fatty products, and improper storage temperatures. Food technologists extend shelf life through preservation techniques such as food additives<\/a> (preservatives, antioxidants), controlled atmosphere packaging, pasteurization, dehydration, and refrigeration. Shelf life studies \u2014 including accelerated testing at elevated temperatures \u2014 are a standard part of new product development to ensure consistent quality throughout the declared period.<\/p>\r\n

Learn more about shelf life<\/strong> \u2014 including factors that affect it, testing methods, and practical extension strategies \u2014 in the articles below.<\/p>","link":"https:\/\/tehnologam.com\/en\/key-words\/shelf-life\/","name":"Shelf life","slug":"shelf-life","taxonomy":"post_tag","meta":[],"yoast_head":"\nShelf Life - Factors, Testing & Extension Strategies<\/title>\n<meta name=\"description\" content=\"Shelf life is the period a food product stays safe and high-quality. 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