Formula Foods - Shelf Life Testing

By: Formula Foods  06-Dec-2011

'Use By' or 'Best Before'

We offer a comprehensive shelf life testing and validation service. Our shelf life analysis will give a clear picture of your product's expected shelf life, presented in an easy to understand format. In addition to performing the shelf life analysis, we can assist with formula modification to improve the product's shelf life, if necessary.

Accelerated Shelf Life Testing (ASLT)

During the development of a new product, or assessment of a reformulated product, it is often necessary to determine a product's shelf life. Formula Foods has developed effective and accurate techniques to accelerate product aging, allowing shelf life to be verified in a condensed time-frame, reducing time to market and the development life-cycle.

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Formula Foods - Product Development

Our qualified and experienced food technologists work with food industry clients to develop the product desired – be it a product improvement, reformulation, or the design of a completely new product. From product concept to product reality; we add value at every step of your product development. There's a lot that goes in to making a successful product.


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Our professional food technologists are available for technical consultancy in all aspects of food technology, from research studies to manufacturing. Solution-basedapproach to consultancy will ensure that you get the result you require. Processing / Production Problem Solving.


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Formula Foods - Water Activity Testing

Testing is performed in accordance with the relevant AOAC method and results are generally available within 4 hours of samples being received. Results fast, from New Zealand's premier water activity testing lab, using the world's leading. Is the critical factor that measures the shelf life of food products.


Formula Foods - Sorption Isotherm Generation

If you are having shelf-life or product moisture related problems, then understanding the product's moisture sorption characteristics may assist in solving the problem. When water is a key ingredient, knowing your products' or ingredients' moisture sorption isotherm is the first step in developing profitable, shelf-stable prducts.