Maximising Shelf Life: A Guide for the Food Manufacturing Industry
In response to the complex challenges of sustainability, rising ingredient and energy costs, and the need to reduce waste, Campden BRI, a leading consultancy, has released a new e-book titled “Maximising Shelf Life”.
This resource provides valuable insights from industry experts on the optimization of packaging and processes to extend shelf life, while maintaining product safety, quality, and consumer confidence.
Research conducted by climate-action NGO WRAP over the past decade reveals that approximately 50% of consumer food waste can be prevented through simple shelf life extension techniques. The World Health Organization puts this statistic into perspective, emphasizing that a global reduction in food waste could provide enough food to feed two billion people.
To tackle the numerous interrelated factors involved, the Maximising Shelf Life e-book offers a step-by-step approach for food and beverage processors embarking on shelf-life extension projects. It outlines how Campden BRI’s scientific processing and packaging experts can assist in developing custom shelf life strategies that align with individual product applications and comply with HACCP and country-specific food safety regulations.
The e-book also presents several successful case studies, including:
- An examination of the impact of ingredient age on the microbiological characteristics of coleslaw, and its effects on shelf life
- A demonstration of how superchilling prawns helped Lyons Seafoods extend product shelf life while reducing water and electricity consumption by 20%
- Evidence of microbiological stability achieved by high-pressure processing of vegetable juices, as demonstrated with Innocent Drinks
Campden BRI emphasizes that FMCG brands, when transitioning to more sustainable packaging options, such as composite materials or plant-based formulations, must carefully weigh the associated risks. The e-book stresses the importance of considering factors beyond recyclability, such as performance in relation to shelf life and compliance with food contact materials regulations to protect consumer health.
Moreover, Campden BRI advises processors to not be misled by superficial claims of “sustainable packaging”. Packaging materials that allow gases, moisture, light, and microbial contaminants to penetrate can significantly shorten shelf life, leading to increased food waste and a larger carbon footprint.
While packaging suppliers typically conduct their own tests, manufacturers bear the responsibility of ensuring that each packaging substrate is suitable for the specific food and beverage type, storage conditions, and contamination prevention.
Campden BRI advocates comprehensive testing of packaging throughout the product’s shelf life. As explained by microbiological expert Linda Everis, this approach serves three purposes: mitigating the transfer of constituents, maintaining the integrity of pack and seal, and testing barrier properties against microorganisms.
When working with a new material, shelf-life studies should be conducted on both the packaging and the product to ensure compatibility. It is crucial to note that campaigns aimed at aggressively reducing food waste must be validated to prevent potential food safety issues. Campden BRI advises processors to always deploy sound scientific principles in shelf life projects to minimize the environmental and social costs of food and beverage waste.
Find out more about maximizing shelf life and its benefits by downloading a free copy of the Maximising Shelf Life e-book from the Campden BRI website here.
