Shelf life

Food shelf life is the amount of time that the food product remains acceptable to eat. Within the shelf life the product will remain safe and retain the desired sensory, chemical, physical and microbiological characteristics. Below is a collection of articles related to shelf life. To find out more about our shelf life services get in touch – support@campdenbri.co.uk.

Sustainability globe graphic in hand

Superchilled sustainabilty

Lesley Galpin, Head of Technical at Lyons Seafoods, shares her key learning around the implementation of superchilling, as a method to extend the shelf-life ...


Blog
Seafood on ice

Superchilling has positive impacts on food preservation and energy consumption

Campden BRI are helping the industry extend their chilled food products shelf-life, without affecting sensory attributes.


Case studies
Fish, seafood and its preservation: How can we extend shelf-lives?

Fish, seafood and its preservation: How can we extend shelf-lives?

Why are fish and seafood products so perishable? Here we explore that and how our new research project is attempting to increase the shelf-life of these prod...


Blog
Reducing food waste – what impact does ingredient age have on shelf-life?

Reducing food waste – what impact does ingredient age have on shelf-life?

Food manufacturers tolerate roughly 5% waste within their food processes under normal production, but often look for ways to reduce it.


Blog
Food delivery is on the rise – but is it always safe?

Food delivery is on the rise – but is it always safe?

COVID-19 has obviously been devastating for almost every aspect of the food industry, but perhaps a calling for food delivery.


Blog
Can we assume consumers’ fridges are at a safe temperature?

Can we assume consumers’ fridges are at a safe temperature?

Current UK Food Standards Agency guidance is that chilled foods should be stored at 5°C throughout life even though the legal maximum temperature for chill i...


Blog
Preservatives

Novel natural preservative systems for use in drinks, sauces and other high aw foods

This project will practically assess potential novel preservatives to understand efficacy and whether other processing steps are needed to ensure their effec...


Research project
Shelf life

Predictive modelling to determine shelf-life – what can it tell us?

Predictive modelling is a tool used to assess the survival and/or growth of a microorganism under a range of temperatures, pH and water activities.


Blog
Shelf-life for chilled products

New way of assessing shelf-life for chilled products

E. coli, Salmonella, Listeria – we’re all aware of the ‘buzzword’ bacteria, but we pay less attention to all the other countless species that naturally occur...


Blog
Shelf life

Microbiological shelf life testing – new approaches

This project aims to reconsider the methods and procedures used to define microbiological shelf life.


Research project
Are fridge temperature assumptions correct?

Are fridge temperature assumptions correct?

New research indicates that assumptions about fridge temperatures may not be accurate. Linda Everis, principal research officer at Campden BRI explains its i...


Blog
Superchilling

Extension of product shelf-life through superchilling

This recording looks at how a member-funded project has investigated a range of products showing strong potential for shelf-life extension during storage.


Webinar
AMP

Improving food quality using advanced microbial profiling

How DNA profiling can reveal so much more about the microbiological quality of food.


Video
Ready meal

Considerations for determining shelf-life

Assigning the correct shelf-life requires a great deal of thought. Obviously, if it is too long there is the potential for food spoilage or growth of food pa...


Blog
AMP

Understanding the safe shelf life of foods using advanced microbial profiling

This project will revaluate microbial specifications for a range of chilled products and analyse the effect that naturally occurring microflora has on the gr...


Research project
Shelf life

How to set a shelf life

Linda Everis discusses how to set a shelf life.


Video
Setting a shelf life for ambient food

Setting a shelf life for ambient food

How to set a ‘best before’ shelf life date for ambient goods is a commercial decision.


Blog
Advanced Microbial Profiling webinar

Enhanced shelf life evaluation using Advanced Microbial Profiling

This recording outlines the principles and applications of Advanced Microbial Profiling and how it can be used to determine a more meaningfu...


Webinar
AMP video

Advanced microbial profiling (AMP)

Greg Jones discusses the applications of AMP to the food and drink industry, such a factory hygiene, traceability, authenticity and shelf life. (Greg Jones)


Video
Lycored Logo

Colour stability during shelf life

Lycored approached us to help with shelf life trials. We developed a method to compare ten different colour blends for manufactured surimi seafood sticks.


Case studies
Blast freezer

Blast chiller-freezer

Our Armfield blast chiller-freezer can blast chill, blast freeze or individually quick freeze products on a fluidised bed.


Video
Shelf life

Things you need to consider when setting a shelf life

The shelf-life of a product is the time that it remains acceptable to eat. Within the shelf life the product will remain safe and retain the desired sensory,...


Blog
Super chilling webinar

Extension of product shelf-life through super chilling

This session outlines member funded project work on investigating food products showing strong potential for shelf life extension through su...


Webinar
Shelf-stable cocktails

Producing shelf-stable cocktails

The consumption of cocktails is on the rise, and drinks companies are keen to capitalise on the increase in demand. (Geoff Taylor)


Video
Pasteurised food shelf life

Pasteurised chilled food shelf life

Linda Everis discusses the effects of spoilage organisms and heat processing on product shelf life.


Podcast
Superchiling

Superchilling to improve quality and shelf-life

Members have voted for a new project on superchilling for improved product shelf-life and quality. (Greg Jones)


Video
Challenge testing

Challenge testing

A challenge test is the deliberate addition of specific microorganisms to monitor their growth in a product.


Video
Heartwarmer Logo

The potential of high–pressure processing

Shelf life and vitamin retention after HP processing.


Case studies
Shelf life

How to determine product microbiological shelf–life

In determining the shelf-life of a particular food, the first pre-requisite is to know what particular characteristic of the food is going to be the limiting...


White paper
Challenge testing

Challenge testing

Food safety is a major concern for everyone involved in the food industry from producers to policy makers and retailers to consumers, and it is imperative th...


Blog
Determining the shelf-life of food products

Determining the shelf-life of food products

Roy Betts, Head of Microbiology, explains predictive microbiology and challenge testing, and how the two complement each other in determining the ...


Podcast

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