The food manufacturer’s complete guide to shelf life

The food manufacturer’s complete guide to shelf life

Don’t throw away profit

Without an accurate, product-specific shelf life, you could be scrapping expired product that is still good. Or selling unexpired product that is actually bad. You could be paying too much for packaging that doesn’t help your product. The point is, you don’t know for sure because you’re operating in the dark.

Water activity simplifies shelf life and boosts the bottom line

Here’s how it works. Using water activity, the basic steps to determining shelf life are:

Figure 1. Basic steps to shelf-life testing using water activity


In this article, get the information you need to perform shelf-life testing that will improve your product’s profit, quality, and safety, without blowing your budget. What’s included:

  • Why water activity simplifies shelf life
  • How to use water activity to prevent bacterial growth, molds/yeasts, texture problems, caking/clumping, lipid oxidation, moisture migration
  • How to use isotherms to identify an ideal water activity
  • How to predict packaging performance
  • Why moisture content isn’t accurate
  • Humectants
  • Hurdles
  • pH and water activity
  • A comparison of water activity measurement methods
  • See the latest shelf life lecture given by our food scientists