Lesser Food Wastage Due to Shelf-life Extension Processes

Published Date : Jan 14, 2015

Several food industry experts have expressed that increasing the shelf life of food will ensure unnecessary wastage of food in people’s homes, as well as in supermarkets. Newer techniques and processes are being developed these days to enable manufacturers to extent the shelf life of the products they manufacture via better testing techniques for the accurate determination of the shelf life of the products. 

The Chilled Food Association (CFA) is trying its level best to spreading the word about its Sustainable Shelf Life Extension Project (SUSSLE), the findings of which are available to the members of the CFA till 1st of January 2018. This will also be available to those retailers who have signed the non-disclosure agreement. 

A project of value 750,000 pounds had examined the effects of heat processing on pathogens which form spores, and particularly the non-proteolytic Clostridium botulinum. It fulfilled the primary aim of developing a heat process that is milder than the one presently recommended that ensures a safe shelf life for pre-cooked chilled and frozen foods while decreasing the use of energy. Furthermore, Leatherhead Food Research, in a bid to helping the industry in enhancing the accuracy of shelf life has developed a new advice which is “Shelf-life determination: best practice guidance”. 

Also, as per LFR, over the last decade significant progress has been made by the techniques for validating shelf-life. These basically include real-time testing wherein the finished products go through microbial screening tests during storage, and also accelerated testing that evaluates non-microbial changes that take place in regulated conditions.