{"id":20196,"date":"2017-06-28T15:09:05","date_gmt":"2017-06-28T14:09:05","guid":{"rendered":"https:\/\/giubilesiassociati.com\/shelf-life\/"},"modified":"2026-01-18T21:57:45","modified_gmt":"2026-01-18T20:57:45","slug":"shelf-life","status":"publish","type":"page","link":"https:\/\/giubilesiassociati.com\/en\/shelf-life\/","title":{"rendered":"Shelf life"},"content":{"rendered":"

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Quality is never an accident. It is always the result of intelligent effort.<\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column offset=”vc_col-lg-6 vc_col-md-7″][vc_column_text css=””]<\/p>\n

Shelf Life Analysis and Product Improvement<\/h1>\n

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The shelf-life is the technical term used to indicate the maximum time within which a food product can be kept on the market in optimal conditions of quality and safety, following the correct methods of storage and use indicated by the manufacturer on the label.<\/p>\n

For most foods, current legislation requires to inform the consumer<\/strong>, indicating on the label the date until which the product maintains its hygiene, health, quality and sensory characteristics close to the original ones.<\/p>\n

The purpose of shelf-life is to help consumers to make informed and safe use of food<\/strong>. On the one hand, it helps to prevent the emergence of potential health risks. On the other hand, it helps to avoid unnecessary waste.<\/p>\n

The decay of a product<\/strong>, especially if it is composed of many ingredients and rich in proteins and fats, is an irreversible natural phenomenon. This is a cause for concern for those companies seeking to improve the health and durability of the food they market<\/strong>.<\/p>\n

Food producers and distributors must be familiar with the microbiological and physical-chemical mechanisms through which “food aging phenomena” occur<\/strong>. Indeed, they are necessary to determine the shelf life, in the form of Expiry Date (DS) or Minimum Storage Term (TMC).<\/p>\n

The prerequisites for the shelf life study are the knowledge of the recipe and the production process<\/strong>, the interactions between the chemical-physical and microbiological parameters, and the technologies used to make the product.<\/p>\n

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One of the most important challenges for FBOs (Food Sector Operators) is the knowledge of available food technologies aimed at extending shelf-life<\/strong>. From a technical-scientific point of view, these technologies guarantee safety and sensory quality with a sustainable and methodological approach.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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G&A Shelf Life Validation Services<\/span><\/h2>\n

<\/div><\/div>[vc_empty_space height=”5px”][vc_column_text]It is important to rely on specialists with a broad vision of the market and integrated skills in the field, such as the G&A Team. We support customers to sell healthy food, extend shelf life and enhance communication with consumers.<\/strong>[\/vc_column_text]