A client wanted to conduct a shelf life evaluation and analysis for their products- traditional black tea with spice. As understood in the food sector, any food product in powdered form and containing herbs or spices naturally has a good shelf life required for commercial purposes.
However, our client wanted to estimate the exact shelf life threshold for this product as they were looking to scale up the business. Our food technologists at the Food Research Lab conducted all the shelf-life studies.
Our technologists performed a full chemical, physical, and microbiological examination on the food product to determine its quality and hygiene, giving our client food makers and producers confidence in the product’s shelf life and ensuring the safety of their brand and consumers.
We approached the request with an alternative approach. Instead of changing the product’s composition, we came up with different packaging solutions since it was an excellent product to begin with. Air-tight metal containers were suggested, along with heavy oxidization. This will keep the black tea product retaining its flavour, aroma and taste for years. We estimated using our shelf-life studies that the black tea product could last for a year without much change in its essential nature. We, therefore, concluded the actual shelf life to be eight months since usually few months are reduced from the true estimated shelf life for commercial safety purposes. This is also done to ensure that the products are discarded when shipped worldwide or exported to countries with stringent food safety guidelines.
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Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
