{"id":989772,"date":"2022-12-02T13:44:54","date_gmt":"2022-12-02T16:44:54","guid":{"rendered":"https:\/\/biogroup.com.ar\/food-shelf-life\/"},"modified":"2026-05-19T07:01:53","modified_gmt":"2026-05-19T10:01:53","slug":"food-shelf-life","status":"publish","type":"page","link":"https:\/\/biogroup.com.ar\/en\/food-shelf-life\/","title":{"rendered":"Food Shelf Life"},"content":{"rendered":"\t\t
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<\/div>\n
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\n \ud83c\udf7d\ufe0f Real-Time \u00b7 Accelerated \u00b7 Microbiological \u00b7 Physicochemical \u00b7 Sensory \u00b7 CAA \u00b7 ICMSF\n <\/div>\n

\n Food Shelf Life Studies<\/span>\n <\/h1>\n

\n Determine your product's expiry date \u2014 with the scientific evidence to defend it.\n <\/p>\n

\n Biogroup has the experience and equipment to determine the shelf life of\n any food product<\/strong> \u2014 through real-time studies,\n accelerated shelf life testing (ASLT), mathematical modelling of microbial growth\n and physicochemical stability monitoring. Results provide the technical justification\n required by ANMAT, CAA, SENASA<\/strong> and international\n food safety authorities.\n <\/p>\n

\n A correctly determined shelf life protects consumers, satisfies regulatory\n requirements and supports commercial decisions \u2014 from launch date declarations\n to export market access and retail buyer qualification.\n <\/p>\n

\n
Real-time + ASLT<\/div>\n
Both study types<\/div><\/div>\n
Micro + FQ + Sensory<\/div>\n
Three evaluation dimensions<\/div><\/div>\n
CAA \u00b7 ANMAT \u00b7 ICMSF<\/div>\n
Regulatory compliance<\/div><\/div>\n
+35 years<\/div>\n
Food safety expertise<\/div><\/div>\n <\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\ud83d\udee1\ufe0f<\/div>\n
Safety<\/div>\n
The product remains safe\n for consumption \u2014 microbiological hazards (pathogens, spoilage organisms) have not\n reached unsafe levels. The primary non-negotiable criterion for expiry date\n determination.<\/div>\n <\/div>\n
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\u2728<\/div>\n
Quality<\/div>\n
The product preserves\n its desired sensory, physicochemical, microbiological and functional characteristics \u2014\n colour, texture, flavour, aroma, appearance and nutritional profile remain\n within acceptable limits.<\/div>\n <\/div>\n
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\ud83d\udccb<\/div>\n
Claims compliance<\/div>\n
Where applicable, the\n product complies with any nutritional or health claim throughout its declared shelf\n life \u2014 vitamins, minerals, probiotics and bioactive compounds remain at or above\n declared levels under recommended storage conditions.<\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n When a shelf life study is required or recommended<\/span>\n
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\n Regulatory triggers and business circumstances<\/div>\n
\n Under Argentine CAA and ANMAT requirements, shelf life must be technically justified\n \u2014 not assigned by the manufacturer without supporting data.<\/div>\n <\/div>\n
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\ud83c\udd95 New product development<\/div>
Every new food product requires a shelf life study before launch \u2014 the scientific basis for the expiry date declared on the label.<\/div><\/div>
\ud83d\udd04 Process modification<\/div>
Changes in formulation, ingredients, thermal treatment, packaging or production equipment may alter the shelf life \u2014 re-study required.<\/div><\/div>
\ud83d\udce6 New packaging<\/div>
Change of packaging material, modified atmosphere, active packaging or new sealing system can significantly affect stability.<\/div><\/div>
\ud83c\udf0d Export market access<\/div>
International buyers, retailers and food safety authorities in Europe, USA and elsewhere require documented shelf life studies.<\/div><\/div>
\u23f3 Shelf life extension<\/div>
Extending an existing product's expiry date requires new study data \u2014 regulatory and commercial justification.<\/div><\/div>
\ud83c\udff7\ufe0f Labelling compliance<\/div>
ANMAT and CAA require that \"best before\" and \"use by\" dates are technically justified and not arbitrarily assigned.<\/div><\/div>\n <\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Deterioration mechanisms \u2014 understanding what limits shelf life<\/span>\n
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\n Every product has a dominant deterioration mechanism \u2014 identifying it correctly\n determines the right study design<\/div>\n
\n Before designing a shelf life study, Biogroup identifies the primary\n intrinsic and extrinsic factors<\/strong> that govern\n the stability of the specific product \u2014 because the wrong study design produces\n a meaningless result.<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\ud83e\udda0 Microbiological<\/div>\n <\/div>\n
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\n Growth of spoilage organisms<\/strong> (moulds, yeasts, LAB, pseudomonads)\n causes off-odours, off-flavours, discolouration and textural changes.

\n Growth of pathogens<\/strong> (Salmonella, L. monocytogenes,\n E. coli, B. cereus, C. perfringens, S. aureus<\/em>) creates safety hazards\n without necessarily visible signs of spoilage.

\n Limiting factor for:<\/strong> fresh, chilled\n and minimally processed foods.\n <\/div>\n <\/div>\n <\/div>\n\n
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\u2697\ufe0f Chemical & physicochemical<\/div>\n <\/div>\n
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\n Lipid oxidation<\/strong> \u2014 rancidity in oils, fatty foods, nuts,\n snacks. Measured as peroxide value, TBARS, anisidine value.

\n Maillard browning<\/strong> \u2014 non-enzymatic browning in heat-processed\n and dried foods. Loss of colour and nutritional value.

\n Hydrolysis<\/strong> \u2014 starch retrogradation, protein denaturation,\n vitamin degradation, loss of colour (anthocyanins, chlorophylls).

\n Limiting factor for:<\/strong> ambient-stable,\n dried and high-fat products.\n <\/div>\n <\/div>\n <\/div>\n\n
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\ud83d\udc41\ufe0f Sensory \/ physical<\/div>\n <\/div>\n
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\n Moisture migration<\/strong> \u2014 staling, caking, crispness loss,\n water activity change affecting microbiological stability.

\n Textural changes<\/strong> \u2014 softening, syneresis, emulsion breakdown,\n crystallisation, starch retrogradation.

\n Colour and appearance<\/strong> \u2014 pigment degradation, surface\n discolouration, visible mould, pack integrity failure.

\n Limiting factor for:<\/strong> bakery, confectionery,\n beverages and fresh-cut produce.\n <\/div>\n <\/div>\n <\/div>\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Intrinsic and extrinsic factors governing shelf life<\/span>\n
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\n The stability time of a food product is determined by the interaction of\n intrinsic factors (product composition) and extrinsic factors (storage and\n distribution conditions). Understanding both is essential before designing\n any shelf life study or selecting storage conditions for accelerated testing.<\/p>\n

\n
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\n Intrinsic factors \u2014 product properties<\/div>\n
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Water activity (a\u2093)<\/div>
The single most important predictor of microbial stability and chemical reaction rates<\/div><\/div>
pH<\/div>
Controls microbial spectrum and growth rate; hurdle technology<\/div><\/div>
Oxidation-reduction potential (Eh)<\/div>
Aerobic vs. anaerobic conditions; affects microbial ecology<\/div><\/div>
Chemical composition<\/div>
Fat, protein, carbohydrate, water content \u2014 substrate availability<\/div><\/div>
Antimicrobial factors<\/div>
Natural inhibitors: lysozyme, organic acids, phenolics, spices<\/div><\/div>
Physical structure<\/div>
Emulsion stability, gel strength, packaging barrier properties<\/div><\/div>\n <\/div>\n <\/div>\n
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\n Extrinsic factors \u2014 storage & handling<\/div>\n
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Temperature<\/div>
Most critical extrinsic factor \u2014 governs microbial growth rate and all chemical reaction rates<\/div><\/div>
Relative humidity<\/div>
Moisture migration through packaging; surface mould; caking<\/div><\/div>
Atmosphere composition<\/div>
O\u2082, CO\u2082, N\u2082 \u2014 MAP\/CAP and effect on microbial ecology<\/div><\/div>
Light exposure<\/div>
Photodegradation of vitamins, pigments, lipids; off-flavour formation<\/div><\/div>
Packaging integrity<\/div>
Barrier properties to O\u2082, moisture, light, aroma migration<\/div><\/div>
Microbial contamination<\/div>
Initial contamination level at packing \u2014 the starting point<\/div><\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Study types \u2014 real-time vs accelerated shelf life testing<\/span>\n
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\n \ud83d\udcc5 Real-Time Shelf Life Study<\/div>\n
\n Definitive \u00b7 highest evidential value \u00b7 required for regulatory submission<\/div>\n <\/div>\n
\n

\n Products are stored under defined conditions representing intended storage\n (temperature, humidity, light) and analysed at regular intervals throughout\n the full proposed shelf life. All three deterioration dimensions are monitored:\n microbiological, physicochemical and sensory.<\/p>\n

\n Advantages:<\/strong>
\n \u2713 Highest evidentiary value for regulatory purposes
\n \u2713 Reflects real distribution conditions
\n \u2713 No model assumptions or extrapolations required
\n \u2713 Suitable for all food types including complex matrices

\n Typical applications:<\/strong>
\n New product launches \u00b7 regulatory submissions \u00b7 export buyer qualification\n <\/div>\n <\/div>\n <\/div>\n\n
\n
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\n \u26a1 Accelerated Shelf Life Testing (ASLT)<\/div>\n
\n Faster results \u00b7 Arrhenius kinetics \u00b7 Q10 factor \u00b7 mathematical models<\/div>\n <\/div>\n
\n

\n Products are stored at elevated temperatures (or other stress conditions)\n and the rate of deterioration is measured. Mathematical models \u2014 Arrhenius\n equation, Q10 factor, predictive microbiology \u2014 are applied to extrapolate\n the shelf life at normal storage temperature.<\/p>\n

\n Advantages:<\/strong>
\n \u2713 Results in weeks rather than months
\n \u2713 Cost-effective for product development iterations
\n \u2713 Useful for establishing starting point before real-time study
\n \u2713 Suitable for chemically dominated deterioration

\n Limitations:<\/strong>
\n \u2717 Not reliable for microbiologically limited products
\n \u2717 Model assumptions must be validated\n <\/div>\n <\/div>\n <\/div>\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Mathematical modelling \u2014 predictive microbiology and kinetic models<\/span>\n
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\n Models that translate laboratory data into shelf life predictions<\/div>\n
\n Probabilistic and deterministic mathematical methods for shelf life estimation \u2014\n as referenced in the Argentine CAA and international standards.<\/div>\n <\/div>\n
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Arrhenius model<\/div>\n
\n Chemical deterioration kinetics<\/div>\n
\n Describes the temperature dependence of reaction rates (oxidation, browning,\n vitamin degradation). Basis of all accelerated testing \u2014 the activation\n energy Ea is measured and the Q10 factor calculated for extrapolation.<\/div>\n <\/div>\n\n
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Gompertz \/ Baranyi<\/div>\n
\n Microbial growth modelling<\/div>\n
\n Sigmoidal growth curve models that describe lag phase, exponential growth and\n stationary phase. Used to predict time to reach critical microbial loads\n (e.g. 10\u2076 CFU\/g) as a function of temperature and other factors.<\/div>\n <\/div>\n\n
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ComBase \/ ICMSF models<\/div>\n
\n Predictive microbiology databases<\/div>\n
\n ComBase and ICMSF Microorganism Challenge Testing (MCT) databases provide\n validated growth\/survival parameters for foodborne pathogens and spoilage\n organisms as functions of temperature, pH, a\u2093 and other factors.<\/div>\n <\/div>\n\n
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Q10 factor<\/div>\n
\n Temperature acceleration factor<\/div>\n
\n The ratio of deterioration rates at temperatures differing by 10\u00b0C.\n Typically Q10 = 2\u20133 for chemical reactions. Directly converts\n accelerated test duration to predicted real-time shelf life.<\/div>\n <\/div>\n\n
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Water activity models<\/div>\n
\n Moisture-stability relationships<\/div>\n
\n Sorption isotherm models (BET, GAB) relate moisture content to water\n activity. Critical for predicting caking, crisping loss, mould growth\n and chemical reaction rates in dried and low-moisture products.<\/div>\n <\/div>\n\n
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Survival analysis<\/div>\n
\n Consumer acceptance modelling<\/div>\n
\n Probabilistic approach that models the time at which a defined proportion\n of consumers (e.g. 50%) would reject the product \u2014 the \"sensory\n shelf life\" defined by consumer acceptance thresholds.<\/div>\n <\/div>\n\n <\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Parameters monitored during shelf life studies<\/span>\n
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\ud83e\udda0 Microbiological<\/div>\n <\/div>\n
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\n \u2022 Total aerobic plate count (TAPC)
\n \u2022 Yeasts and moulds
\n \u2022 Lactic acid bacteria (LAB)
\n \u2022 Coliforms and E. coli<\/em>
\n \u2022 Salmonella<\/em> (presence\/absence)
\n \u2022 Listeria monocytogenes<\/em>
\n \u2022 Staphylococcus aureus<\/em>
\n \u2022 Bacillus cereus<\/em>
\n \u2022 Anaerobic spore-formers
\n \u2022 Challenge testing (ICMSF MCT)\n <\/div>\n <\/div>\n <\/div>\n\n
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\u2697\ufe0f Physicochemical<\/div>\n <\/div>\n
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\n \u2022 Water activity (a\u2093)
\n \u2022 pH \u00b7 titratable acidity
\n \u2022 Moisture content (%)
\n \u2022 Peroxide value (lipid oxidation)
\n \u2022 TBARS \u00b7 anisidine value
\n \u2022 Colour (L*a*b* CIE) \u00b7 browning
\n \u2022 Texture (TPA) \u00b7 viscosity
\n \u2022 Syneresis \u00b7 phase separation
\n \u2022 Vitamin stability (C, B1, B2, folate)
\n \u2022 Protein denaturation markers\n <\/div>\n <\/div>\n <\/div>\n\n
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\ud83d\udc41\ufe0f Sensory<\/div>\n <\/div>\n
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\n \u2022 Trained panel evaluation
\n \u2022 Appearance \u00b7 colour \u00b7 texture
\n \u2022 Flavour \u00b7 aroma \u00b7 off-notes
\n \u2022 Quantitative Descriptive Analysis (QDA)
\n \u2022 Difference tests (triangle, duo-trio)
\n \u2022 Consumer acceptance testing
\n \u2022 Sensory shelf life endpoint (Just-About-Right)
\n \u2022 Off-flavour profiling
\n \u2022 Electronic nose (e-nose) for volatile profile
\n \u2022 Survival analysis (consumer rejection rate)\n <\/div>\n <\/div>\n <\/div>\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Food categories we work with<\/span>\n
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\ud83e\udd69<\/div>
Fresh & processed meat<\/div>
Chilled \u00b7 cured \u00b7 vacuum-packed \u00b7 RTE<\/div><\/div>
\ud83d\udc1f<\/div>
Fish & seafood<\/div>
Fresh \u00b7 smoked \u00b7 frozen \u00b7 marinated<\/div><\/div>
\ud83e\udd5b<\/div>
Dairy products<\/div>
Milk \u00b7 cheese \u00b7 yoghurt \u00b7 cream \u00b7 butter<\/div><\/div>
\ud83e\udd5a<\/div>
Eggs & egg products<\/div>
Shell eggs \u00b7 pasteurised \u00b7 dried<\/div><\/div>
\ud83c\udf5e<\/div>
Bakery & cereals<\/div>
Bread \u00b7 pastry \u00b7 biscuits \u00b7 pasta \u00b7 breakfast cereals<\/div><\/div>
\ud83e\udd57<\/div>
Fresh-cut produce<\/div>
Salads \u00b7 vegetables \u00b7 fruits \u00b7 minimally processed<\/div><\/div>
\ud83e\uddc3<\/div>
Beverages<\/div>
Juices \u00b7 dairy drinks \u00b7 functional beverages \u00b7 water<\/div><\/div>
\ud83c\udf6f<\/div>
Condiments & sauces<\/div>
Mayonnaise \u00b7 dressings \u00b7 jams \u00b7 spreads<\/div><\/div>
\ud83e\udd6b<\/div>
Canned & retort foods<\/div>
Sterilised \u00b7 commercially shelf-stable products<\/div><\/div>
\ud83c\udf6b<\/div>
Confectionery<\/div>
Chocolate \u00b7 sweets \u00b7 snack bars \u00b7 gummy products<\/div><\/div>
\ud83c\udf3f<\/div>
Herbs & spices<\/div>
Dried \u00b7 ground \u00b7 blends \u00b7 essential oils<\/div><\/div>
\ud83e\uddca<\/div>
Frozen foods<\/div>
Vegetables \u00b7 meat \u00b7 ready meals \u00b7 ice cream<\/div><\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Regulatory framework \u2014 Argentine and international requirements<\/span>\n
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\ud83c\udde6\ud83c\uddf7 Argentine regulations<\/div>\n <\/div>\n
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\n \u2022 CAA<\/strong> \u2014 C\u00f3digo Alimentario Argentino (date labelling requirements)
\n \u2022 ANMAT<\/strong> \u2014 Resolution 2025\/93 (product registration)
\n \u2022 SENASA<\/strong> \u2014 animal-origin product shelf life requirements
\n \u2022 INAL<\/strong> \u2014 Instituto Nacional de Alimentos food safety criteria
\n \u2022 Resolution 301\/22<\/strong> \u2014 ANMAT food labelling
\n \u2022 Provincial food safety regulations\n <\/div>\n <\/div>\n <\/div>\n
\n
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\ud83c\udf10 International standards & methods<\/div>\n <\/div>\n
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\n \u2022 EU Reg. 2073\/2005<\/strong> \u2014 microbiological criteria for foodstuffs
\n \u2022 EU Reg. 1169\/2011<\/strong> \u2014 food labelling (\"best before\" \/ \"use by\")
\n \u2022 ICMSF<\/strong> \u2014 microbiological sampling and testing protocols
\n \u2022 FDA 21 CFR<\/strong> \u2014 US shelf life and dating requirements
\n \u2022 ISO 11290 \/ ISO 6579<\/strong> \u2014 pathogen detection methods
\n \u2022 Codex Alimentarius<\/strong> \u2014 food safety principles\n <\/div>\n <\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Analytical methods applied<\/span>\n
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\n Reference method organisations applied at Biogroup for shelf life analysis<\/div>\n <\/div>\n
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ISO<\/div>
International Organization for Standardization<\/div>
ISO 4833 (plate count) \u00b7 ISO 6579 (Salmonella) \u00b7 ISO 11290 (Listeria) \u00b7 ISO 6888 (S. aureus)<\/div><\/div>
ICMSF<\/div>
Int. Commission on Microbiological Specifications for Foods<\/div>
Sampling plans \u00b7 challenge testing \u00b7 risk-based microbiological criteria<\/div><\/div>
AOAC<\/div>
Association of Official Analytical Chemists<\/div>
Official methods for chemical analysis \u2014 oxidation indices, vitamins, proximate analysis<\/div><\/div>
FDA<\/div>
Food and Drug Administration<\/div>
Bacteriological Analytical Manual (BAM) \u00b7 pathogen detection methods<\/div><\/div>
APHA<\/div>
Standard Methods (AWWA\/APHA\/WEF)<\/div>
Water, dairy and food microbiological methods<\/div><\/div>
AFNOR<\/div>
Association fran\u00e7aise de Normalisation<\/div>
French standards for food microbiological and physicochemical analysis<\/div><\/div>
ISO\/IEC 17025<\/div>
Laboratory accreditation<\/div>
Biogroup operates under ISO\/IEC 17025 quality management principles for traceable results<\/div><\/div>
Codex<\/div>
Codex Alimentarius<\/div>
General principles of food hygiene \u00b7 HACCP \u00b7 microbiological criteria<\/div><\/div>
USP \/ BP \/ FNA<\/div>
Pharmacopoeial methods<\/div>
Applied to nutraceuticals, functional foods and products with pharmaceutical analogy<\/div><\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n What Biogroup delivers<\/span>\n
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\n The shelf life study report provides the scientific evidence for the expiry date\n declared on your product label and in your regulatory registration dossier.<\/p>\n

\n
<\/span>Study design protocol with sampling plan and measurement intervals<\/span><\/div>
<\/span>Full analytical results at each time point with statistical analysis<\/span><\/div>
<\/span>Microbiological, physicochemical and sensory evolution curves<\/span><\/div>
<\/span>Identification of the primary deterioration mechanism and rate<\/span><\/div>
<\/span>Mathematical model fit (Arrhenius, Gompertz or water activity model)<\/span><\/div>
<\/span>Predicted shelf life with confidence interval<\/span><\/div>
<\/span>Recommended storage conditions and critical control points<\/span><\/div>
<\/span>Comparison against CAA\/ANMAT regulatory microbiological criteria<\/span><\/div>
<\/span>Technical justification for the proposed expiry date declaration<\/span><\/div>
<\/span>Report format accepted by ANMAT, SENASA and international buyers<\/span><\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Related services<\/span>\n
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\ud83e\udda0 Microbiological Analysis \u2192<\/div>
Pathogens \u00b7 spoilage \u00b7 hygiene \u00b7 ICMSF<\/div><\/a>
\ud83c\udf7d\ufe0f Chemical Analysis of Food \u2192<\/div>
Nutritional \u00b7 pesticides \u00b7 additives \u00b7 contaminants<\/div><\/a>
\ud83d\udce6 Migration Analysis \u2192<\/div>
Food contact materials \u00b7 ASSAL \u00b7 BPA \u00b7 EN-13130<\/div><\/a>
\ud83c\udf3f Biodegradability \u2192<\/div>
Packaging compostability \u00b7 IRAM 29421 \u00b7 ASTM D5338<\/div><\/a>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n
\n
\n Real-time \u00b7 Accelerated \u00b7 Microbiological \u00b7 Physicochemical \u00b7 Sensory \u00b7 CAA \u00b7 ICMSF\n <\/div>\n
\n Need a shelf life study for your product?<\/div>\n
\n From a rapid accelerated study for product development to a full real-time\n study for regulatory submission \u2014 Biogroup has the experience and equipment\n to determine the shelf life of any food product.\n <\/div>\n \n Request a shelf life study \u2192<\/a>\n
\n \ud83d\udcde +54 341 425-6431<\/span>\n \ud83d\udcde +54 341 447-4486<\/span>\n \u2709 biogroup@biogroup.com.ar<\/span>\n \ud83d\udccd 3 de febrero 920 \u00b7 Rosario, Argentina<\/span>\n Mon\u2013Fri 08:00\u201317:00<\/span>\n <\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

🍽️ Real-Time \u00b7 Accelerated \u00b7 Microbiological \u00b7 Physicochemical \u00b7 Sensory \u00b7 CAA \u00b7 ICMSF Food Shelf Life Studies Determine your product’s expiry date \u2014 with the scientific evidence to defend it. Biogroup has the experience and equipment to determine the shelf life of any food product \u2014 through real-time studies, accelerated shelf life testing (ASLT),…<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"_joinchat":[],"footnotes":""},"class_list":["post-989772","page","type-page","status-publish","hentry"],"yoast_head":"\nFood Shelf Life - BioGroup<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/biogroup.com.ar\/en\/food-shelf-life\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food Shelf Life - BioGroup\" \/>\n<meta property=\"og:description\" content=\"🍽️ Real-Time \u00b7 Accelerated \u00b7 Microbiological \u00b7 Physicochemical \u00b7 Sensory \u00b7 CAA \u00b7 ICMSF Food Shelf Life Studies Determine your product’s expiry date \u2014 with the scientific evidence to defend it. 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