How to Increase Shelf life of Food Products All food has a shelf life, whether it’s fresh, perishable, or non-perishable. Every food product will have an expiry date that varies depending on the ingredients and the processing methods used. We will explain the differences between high-risk and low-risk food groups, as well how each different processing method affects the longevity of the food. This article will also provide an overview of how to determine and increase shelf life of a product. Pickles This article covers the following: What is Food Shelf Life? High-risk Foods Low-risk Foods What are the Factors Affecting Shelf Life? Intrinsic and Extrinsic Factors Processing Methods Product Formulation Product Formulation: Water Activity Product Formulation: Additives Storage and Transportation Packaging How to Determine the Shelf Life of Food Products How to Calculate Shelf Life How to Increase the Shelf Life of Food Products Methods for Increasing Shelf Life Benefits of Extending Shelf Life Use the links above if you’d like to jump to a certain section of the article. What is Food Shelf Life? Shelf life is the time after production that the food remains safe to eat or the period food can be used while maintaining its quality. Lightbulb icon Top Tip It is an offence to sell goods past their use by date as they may not be safe for consumption. High-risk Foods High-risk foods are ready-to-eat foods and often contain the ideal conditions for bacterial growth such as moisture and a high protein content.
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