A shelf-life study assesses the food product quality and hygiene by undergoing a thorough chemical and physical, as well as microbiological analysis.

SENSORY / PHYSICAL PARAMETERS

• Appearance
• Odour
• Colour
• Taste
• Texture

CHEMICAL PARAMETERS

• Moisture Content
• Water Activity
• pH
• Acidity
• Alcoholic Acidity
• Peroxide Value
• Acid Value
• Free Fatty Acids (FFA)
• Rancidity
• Fat
• Protein
• Salt

MICROBIOLOGICAL PARAMETERS

• Total Viable Count
• Yeasts and Moulds
• Coliform
• Salmonella
• Campylobacter
• E. coli
• Staphylococcus Aureus
• Bacillus Cereus
• Lactic Acid Bacteria
• Enterobacteriaceae

Ingredient Activity (Degradation of botanicals, and other unstable compounds, as well as loss or gain of moisture) ensuring thereby that the bioactive ingredients in your product are shelf-stable throughout their life and meet label claims until the date of expiry.