SHELF LIFE & QUALITY TESTING

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Product Stability, Quality Changes, and Date-Coding Support

A product may change microbiologically, chemically, or physically long before those changes become apparent to the manufacturer or consumer.

Biotrax specializes in food and beverage testing, offering comprehensive shelf-life testing services to help clients understand how their products perform over time under defined storage conditions. Our product stability study can support proposed date coding, product development, quality monitoring, packaging or formulation comparisons, and the investigation of unexpected product changes.

Each shelf-life study is meticulously planned around the product, expected storage conditions, target timeframe, and specific information the client needs to gather. Contact us before submitting your request so we can assist in clarifying the study design, testing intervals, sample quantities, and appropriate analyses.

LET'S DISCUSS YOUR SHELF-LIFE STUDY

Shelf Life Testing and Quality Evaluation

Food and beverage companies may request food and beverage testing, such as shelf-life testing or product stability studies, when they are: developing or launching a new product; establishing a proposed best-by or quality date; comparing packaging materials or container formats; changing a formulation, ingredient, supplier, or processing step; expanding into new storage or distribution conditions; evaluating refrigerated, frozen, ambient, or shelf-stable products; investigating spoilage, separation, oxidation, fermentation, swelling, or other quality changes; comparing affected and unaffected production lots; reviewing whether a product continues to meet internal or customer specifications; and collecting stability data before making a product or production decision.

A shelf-life study should begin with a clear question. The testing plan can then focus on the changes most likely to limit the product’s acceptable life.

SHELF-LIFE IS NOT ONE-SIZE-FITS-ALL

Different products lose quality in different ways, which is crucial to consider during food and beverage testing. For one product, the limiting factor may be yeast or mold growth, while for another, it may involve oxidation, moisture change, loss of acidity, separation, or other product-specific characteristics.

The appropriate shelf-life testing plan may depend on several factors, including:

- Product formulation and ingredients.

- Processing and preservation methods.

- Packaging type and package integrity.

- Intended storage temperature.

- Distribution and handling conditions.

- Product exposure after opening.

- Expected or proposed shelf life.

- Known spoilage risks.

- Internal, customer, or regulatory specifications.

- The quality characteristics most important to the product.

At Biotrax, we collaborate with clients to select specific study conditions, testing intervals, and laboratory analyses that effectively address the goals of the product stability study.

Mold growing on sliced bread examined with magnifying glass.

REAL-TIME OR ACCELERATED SHELF-LIFE TESTING?

REAL-TIME SHELF-LIFE STUDIES

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Real-time studies in food and beverage testing monitor a product under its expected storage conditions for all or part of its proposed life. Samples are evaluated at predetermined intervals to document how selected microbiological and quality characteristics change over time. This product stability study provides data that directly reflects the conditions included in the testing.

Real-time testing may be appropriate for:

Establishing or reviewing a proposed shelf-life testing.

Monitoring routine product stability.

Comparing production lots.

Evaluating packaging or formulation changes.

Confirming findings from an earlier accelerated study.

ACCELERATED SHELF-LIFE STUDIES

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Accelerated studies in food and beverage testing subject products to controlled stress conditions designed to expedite the rate of selected changes. These studies may assist manufacturers in obtaining earlier stability information during product development or in comparing formulations and packaging options before completing a full real-time shelf-life testing study. However, it is important to note that accelerated shelf-life testing is not suitable for every product or type of deterioration. Careful consideration of the relationship between accelerated conditions and normal storage is essential, and the findings from accelerated studies may need to be validated by real-time data.

ASK US WHICH STUDY FITS YOUR PRODUCT

WHAT CAN BE MONITORED DURING A SHELF-LIFE STUDY?

The analyses included in a shelf-life testing study should reflect the product’s likely failure points and the purpose of the product stability study within the food and beverage testing industry.

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MICROBIOLOGICAL QUALITY

Microbiological testing plays a crucial role in food and beverage testing by documenting whether levels of bacteria, yeast, or mold change during storage. This is particularly important in product stability studies and shelf-life testing. Depending on the product and study objective, analyses may include:

- Aerobic count

- Total yeast and mold

- Coliforms

- Generic E. coli

- Enterobacteriaceae

- Staphylococcus aureus

- Bacillus cereus

- Other applicable product-specific organisms

The results from microbiological testing can help identify trends, investigate spoilage, compare storage intervals, and determine when a product no longer meets established specifications.

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WATER ACTIVITY

Water activity measures the water available to support microbial growth and chemical reactions, making it vital in food and beverage testing. It differs from total moisture content. Conducting water-activity testing can aid in a product stability study, assessing formulation changes, moisture migration, and the conditions that could foster microbial growth, ultimately benefiting shelf-life testing.

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MOISTURE CONTENT

Moisture testing quantifies the total amount of water in a product by mass, which is crucial for food and beverage testing. Changes in moisture can impact product weight, texture, crispness, softness, flow, clumping, and overall product stability. Furthermore, moisture results are particularly valuable in a product stability study or when assessing packaging performance and moisture transfer during shelf-life testing.

Digital pH meter in use with probes in a solution bottle.

pH

pH measures how acidic or alkaline a product is in the context of food and beverage testing. Changes in pH can affect product quality, preservation, microbial behavior, flavor, and process consistency. By monitoring pH over time as part of a product stability study, you can identify whether the product remains within its expected range, which is crucial for effective shelf-life testing.

Laboratory apparatus with clear liquid and a lab coat.

PEROXIDE VALUE

Peroxide value measures primary oxidation products in fats and oils and is essential in food and beverage testing. It may help evaluate early oxidative rancidity in oil-containing ingredients and products. The results can support comparison of formulations, packaging, storage conditions, or production lots during a product stability study, especially where oxidation is a likely quality concern in shelf-life testing.

ADDITIONAL PRODUCT-SPECIFIC ANALYSES

Additional microbiological or chemical food and beverage testing may be incorporated when relevant to the product and the objectives of the product stability study or shelf-life testing.

Please let us know what changes you are concerned about so the study can focus on the characteristics most meaningful to your product.

LET'S DISCUSS YOUR SHELF-LIFE STUDY NEEDS

HOW A SHELF-LIFE STUDY IS BUILT

A useful shelf-life study in the context of food and beverage testing requires more than simply storing a product and conducting a single test at the end; it involves a comprehensive product stability study throughout the product's life cycle.

STEP 1: DEFINE THE QUESTION

The study begins by identifying the client's needs in the context of food and beverage testing. This may include supporting a proposed date for product stability studies, comparing packaging options, evaluating a formulation change, investigating spoilage, or monitoring a specific quality characteristic through shelf-life testing.

STEP 2: DEFINE THE PRODUCT AND PACKAGING

Biotrax may require information about the product, formulation, processing method, package, production date, and expected storage conditions as part of the food and beverage testing process. The study applies to the product and package evaluated, focusing on the product stability study and shelf-life testing protocols. A significant change may necessitate a review or repetition of the study plan.

STEP 3: SELECT STORAGE CONDITIONS

Storage should reflect the product’s intended use and distribution, especially in the context of food and beverage testing. Depending on the project, a product stability study may include various conditions, such as refrigerated, frozen, ambient, or controlled elevated-temperature environments to effectively assess shelf-life testing.

STEP 4: SELECT TESTING INTERVALS

Testing points are selected across the proposed or simulated shelf life as part of the food and beverage testing process. Sufficient product must be supplied to ensure that the necessary analyses can be performed at each scheduled interval during the product stability study and shelf-life testing.

STEP 5: SELECT ANALYSES AND CRITERIA

The study should monitor the characteristics most likely to limit product quality or stability, particularly in the context of food and beverage testing. When available, internal specifications, customer requirements, or predetermined acceptance criteria will help define how the results of the product stability study or shelf-life testing will be evaluated.

STEP 6: REVIEW RESULTS OVER TIME

Results from food and beverage testing are compared across intervals to identify changes, trends, and potential failure points. The complete data set can then support the client’s decisions regarding product stability studies, packaging, quality, or date-coding, ensuring effective shelf-life testing.

SUPPORTING PRODUCT DATE-CODING DECISIONS

Shelf-life testing is essential for providing data related to a product's best-by, best-if-used-by, sell-by, or other quality-based dates in the food and beverage testing industry. A product stability study can help identify:

- How long selected characteristics remain within established specifications.

- When microbial or chemical changes begin to accelerate.

- Whether the product behaves as expected under defined storage conditions.

- Whether a formulation or packaging change impacts stability.

- Whether the proposed date is backed by the study data collected.

Biotrax delivers laboratory results and study information to aid in this decision-making process. Ultimately, the product manufacturer is responsible for selecting the final date, deciding on the appropriate label language, and considering the overall safety, quality, regulatory, distribution, and consumer-use context.

Close-up of bread bag twist tie with price and best before date.

WHAT SHELF-LIFE RESULTS CAN — AND CANNOT — TELL YOU

Shelf-life results from the product stability study apply to the product, packaging, storage conditions, testing intervals, and analyses included in the food and beverage testing. A study cannot account for every possible condition the product may experience during manufacturing, shipping, retail display, consumer handling, or storage after opening. The following factors may affect how the findings apply: formula or ingredient changes, supplier changes, processing changes, packaging changes, temperature abuse, damaged or compromised packaging, distribution conditions not represented in the study, consumer handling after opening, differences between production lots, and the absence of a meaningful acceptance criterion. Laboratory testing is one part of shelf-life testing evaluation. The manufacturer should consider the complete product, process, packaging, safety assessment, sensory quality, distribution system, and intended consumer use when making final decisions.

WHAT TO TELL US BEFORE STARTING A STUDY.

When contacting Biotrax for food and beverage testing, be prepared to provide:

- Product name and description.

- Product type and formulation information relevant to the product stability study.

- Processing or preservation method.

- Packaging type and package size.

- Production date.

- Proposed shelf life or date code.

- Intended storage and distribution conditions.

- Whether the product is refrigerated, frozen, ambient, or shelf stable.

- The specific question the study should address.

- Known spoilage or quality concerns.

- Internal or customer specifications.

- Requested microbiological or chemistry analyses.

- The number of samples or product units available.

- Whether real-time, accelerated, or comparative shelf-life testing is being considered.

You do not need to design the entire study before contacting us. Sharing the product details and project objective gives our team a better starting point for discussing storage conditions, intervals, analyses, sample quantities, and other relevant information.

LOOKING TO PLAN A SHELF-LIFE OR PRODUCT-QUALITY STUDY?

LET'S DISCUSS YOUR SHELF-LIFE TESTING NEEDS