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Shelf Life & Stability Studies
How long will your product hold its quality in the package you plan to sell? We design real-time and accelerated shelf life studies to track changes during storage and support product dating.
How we can help
Measure what limits your product’s shelf life
Some products fail because of microbial growth. Others develop rancidity, lose texture, pick up moisture, or lose important nutrients. We select measurements and storage conditions based on how your product is likely to change.
- Real-time studies under intended storage conditions
- Accelerated stability studies where a defensible model applies
- Oxidation and rancidity monitoring for fat-containing foods
- Moisture, water activity, and package-related stability of dry products
- Microbiology, chemistry, sensory, and physical endpoints selected by project
- Comparisons of formulations, treatments, or packaging
Before we start
Useful information to have ready
Start with what you have. We will let you know what else is needed.
- Product formula, package specifications, and production process
- Intended storage and distribution conditions
- Proposed shelf life and known failure modes
- Existing data and the claim or decision you want to support
We can arrange how to share detailed formulas and confidential records after the first conversation.
Common questions
Can accelerated testing establish microbial safety?
Accelerated chemical or physical aging alone does not establish microbial safety. A separate microbiological evaluation or challenge study may be needed when safety is the question.
Can you promise a shelf life before testing?
The study evaluates the product rather than guaranteeing a target date. Formulation, process, packaging, and storage changes can alter the outcome.
Can you use one acceleration factor for every product?
No. The relevant deterioration mechanism and model must fit the product and conditions. We explain the assumptions used and any need for real-time verification.