Shelf-life of food products: what it means, how to calculate it, and how to extend it

21 November 2024

Shelf-life refers to the storage duration of a food product, meaning the period during which a food remains safe and of acceptable quality for consumption. This timeframe covers the period from production to the moment the product is consumed.
But it’s not just about food safety: shelf-life also takes into account qualitative aspects such as taste, texture, and appearance, which may progressively deteriorate. Determining the shelf-life of a food product is a complex process that requires a deep understanding of the product and its interactions with the external environment.
Let’s take a closer look at what shelf-life means, how it is calculated, and what techniques can be used to extend it without compromising product quality or safety.

The nature of food shelf-life

Over time, all foods undergo changes. These can affect taste, smell, texture, or color—factors that contribute to the consumer’s perception of quality. However, food is not just about sensory quality; it’s also about safety.
To better understand, we can distinguish two phases of shelf-life:

Primary shelf-life, which refers to the period during which the product, sealed in its packaging, retains the sensory and nutritional characteristics that make it acceptable.
Secondary shelf-life, which begins once the package is opened. From that moment, the food is more exposed to environmental factors and should be consumed within a short period to avoid risks.

Determining shelf-life is not just about preserving the product’s appearance but also about maintaining its hygienic and sanitary safety.

How is shelf-life calculated?

Calculating a food product’s shelf-life is a crucial step for companies that produce and package food. It requires a thorough understanding of the product’s chemical, physical, and microbiological characteristics.
Producers must first gather key information about the product:

Ingredient composition
Chemical-physical properties such as pH and water activity (aw)
Thermal or preservation treatments applied during production
Type of packaging and materials used

Based on this information, shelf-life tests are conducted, including microbiological, chemical-physical, and sensory analyses. These tests help identify the mechanisms that lead to product deterioration and estimate how long the product remains safe and of acceptable quality.
For example:

Microbiological analyses check for the presence of pathogenic microorganisms and ensure the product meets the limits set by European Regulation EC 2073/2005.
Chemical-physical tests measure parameters such as pH and the amount of free water in the product, which are crucial for determining the rate of deterioration.
Sensory evaluations analyze taste, smell, color, and texture to assess how the product’s perception changes over time.

In some cases, stress tests are also performed, simulating extreme storage or transportation conditions to verify the product’s and packaging’s durability.

How to extend a food product’s shelf-life

Extending shelf-life is a challenge that requires action on several aspects of the production and storage process. There is no one-size-fits-all solution, as each product has specific needs. However, certain techniques are particularly effective:

Physical treatments
Common methods include freezing, pasteurization, or freeze-drying. By lowering temperature or removing water, microbial deterioration is slowed.
Chemical treatments
Adding natural preservatives, such as antioxidants, or using techniques like smoking can inhibit bacterial activity and extend shelf-life.
Advanced packaging technologies
Using vacuum or modified atmosphere packaging helps reduce exposure to oxygen and moisture, which accelerate spoilage.

Optimizing the production process is essential: high-quality ingredients, proper processing procedures, and effective packaging are the foundations for achieving a long shelf-life.

Expiration date: what to know and how to label it

Once shelf-life is determined, it must be indicated on the label according to EU Regulation 1169/2011. This information can be expressed in two main ways:

Minimum durability date (MDD): used for stable products like pasta, cookies, or preserves, indicated with the phrase “best before…”. After this date, the product may still be consumed, but some sensory qualities may be lost.
Expiration date: required for fresh or highly perishable foods like dairy or meat, indicated with the phrase “use by…”, representing a strict deadline beyond which consumption could pose a health risk.

Clear and precise labeling is not just a regulatory obligation but also an important guarantee for consumers, enabling them to make informed choices.
Shelf-life is much more than just a date on a label: it is the result of careful research and analysis, combining science and innovation to ensure safe and high-quality food.
Extending a product’s shelf-life requires knowledge, technology, and attention to detail. On our blog, we will continue to explore how Tenco’s solutions can support food companies in this process, offering advanced tools for packaging and preserving food products.
If you found this insight interesting, stay tuned to discover new technologies and innovative approaches that can make a difference in your industry!