NSF International can determine the shelf life of a new product, conduct ongoing shelf-life studies to comply with food safety and quality standards, and confirm the effects of shelf-life extension strategies. Each shelf-life study is tailored for your specific product and project requirements.
For more information, contact firstname.lastname@example.org or call 519-821-1246.
We provide controlled environments for shelf-life studies:
- Ambient temperature
- High temperature
- High humidity
- High oxygen
We use various analyses to determine the shelf-life of products including:
- Sensory evaluation
- Microbial analysis
- Nutritional analysis
- Water activity, moisture, pH, colour, viscosity and other analyses, as required
Our supportive analytical testing completes the sensory “package.” We offer customized sensory testing. We also can conduct small-scale sensory panels to provide directional data from consumer sensory testing.
Our experience with products includes beverages, dairy products, sauces, dressing, condiments, frozen food, fried food, baked goods, natural health products and others. We can also provide microbial analysis and supportive analytical testing such as colour, viscosity, pH and texture analysis to complement sensory evaluations.
The FDA Food Safety Modernization Act (FSMA) aims to ensure the U.S. food supply is safe by focusing on the prevention of contamination. Our food safety evaluation services can validate your preventative controls through challenge studies designed for your food product and customized validation testing for your manufacturing process. In addition, we conduct:
- Sensory evaluations
- Shelf-life assessments
- Product testing, such as yield, texture, viscosity and pH
- Cost-benefit analysis
- Ingredient evaluation
Cooking instructions for consumer packages ensure critical food safety temperatures are achieved to comply with food safety program requirements. We can validate the cooking instructions on your label or package to ensure they result in a safe, ready-to-eat product with acceptable sensory quality. We use consumer cooking appliances including:
- Microwaves with various wattages
- Electric, gas and flat-top ranges
- Deep fryers