Why is shelf-life so important?
Shelf-life is one of the key features of any food product – from raw materials, through semi-finished goods, to finished products. Each product should have a clearly defined date, and its duration is influenced by producers, suppliers, and even consumers. Shelf-life is defined as the period from the moment of production (or maturation) and packaging during which the product maintains an appropriate level of quality under specified storage conditions. Proper determination of this period is crucial for companies, as it helps to reduce the risk of complaints and product withdrawals while strengthening trust in the brand.
Legal framework
European law does not contain explicit regulations on how to correctly determine shelf-life. According to Article 14(1) of Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002, no food that does not meet safety requirements may be placed on the market. This means that full responsibility for product safety and quality throughout the declared shelf-life rests with the manufacturer.
EFSA guidance
In 2023, EFSA (European Food Safety Authority) published guidance documents for the food industry on establishing shelf-life. These included suggested tools to support the process, such as literature data, predictive microbiology models, shelf-life and challenge tests. The choice of method depends on the product’s characteristics and the producer’s capabilities, but shelf-life studies are the most commonly used – as they allow monitoring of quality changes in the product during storage.
Standard and accelerated tests
The most common model involves testing under standard conditions, which can be carried out for virtually all food groups. An alternative is accelerated testing – known as Accelerated Shelf Life Testing (ASLT). This involves storing samples in climate chambers at higher temperature and humidity than standard, simulating the product’s ageing process. The method is based on the van’t Hoff rule, which states that raising the temperature by 10°C typically doubles the rate of chemical reactions. However, it must be noted that excessive acceleration may lead to overestimated durability forecasts under normal storage conditions.
Controls during storage
The number of controls depends on the length of the shelf-life. It is recommended to carry out at least 3–4 measurements, both in standard and accelerated studies. For new products, when there is insufficient knowledge about the pace of changes, it is advisable to plan a higher number of controls, especially towards the end of the shelf-life.
J.S. Hamilton Poland Sp. z o.o. conducts accelerated studies in climate chambers under conditions of:
- 30°C and 65% relative humidity,
- 40°C and 75% relative humidity.
The degree of acceleration is determined in relation to the standard storage conditions declared by the producer.
Designing ASLT studies
Each accelerated study project is developed individually and requires detailed product data – including water activity, pH, fat content, presence of preservatives, additives, or type of packaging. These studies allow for faster estimation of shelf-life but always require confirmation in standard studies to ensure the reliability and safety of the forecasts.
Method limitations
Not every product is suitable for ASLT. It is not recommended for:
- chilled and frozen food,
- products with a shelf-life below 6 months,
- high-fat foods (due to rancidity processes),
- chocolate, jelly candies, and other products prone to deformation at higher temperatures,
- foods enriched with vitamins, which are particularly sensitive to heat and moisture.
Experience of J.S. Hamilton Poland
The J.S. Hamilton Poland team has many years of experience in conducting shelf-life studies, including ASLT tests. Experts support producers in designing projects, carrying out tests, and interpreting results to ensure consumers receive safe and high-quality products.
If you have any questions or concerns, J.S. Hamilton Experts are at your disposal.