Understanding the shelf life of your product plays a critical role in protecting your brand, but the way a food’s “best by” date is determined depends highly on the attributes of your individual product. When a food manufacturer contacts me about running a shelf life study, I typically ask a series of questions to help determine which methods are the most relevant – what is the pH and water activity? How is the product processed and packaged? Is it stored ambient, refrigerated or frozen? If you don’t have answers yet, don’t sweat it! We can walk you through what we need to know.
Whether they’re sprinkled on top of a salad, mixed into brownie batter or added as the star ingredient in a granola bar; nuts and seeds tend to find their way into many food products. However, it is vital for food manufacturers to ensure the safety of these items in their products. Tree nuts such as almonds, hazelnuts, pine nuts, pistachios, macadamia nuts, pecans, walnuts and peanuts have been identified as a vehicle for foodborne pathogens, including Enterohemorrhagic E. coli (EHEC), Listeria monocytogenes and Salmonella. Moreover, seeds such as sesame seeds, sunflower seeds and pumpkin seeds have been recently linked to bacterial pathogens. For example, in May 2016, almost 100 products were recalled due to Listeria contamination in sunflower seeds. Salmonella also appears to be of concern in nuts, as it has been associated with many outbreaks and recalls in recent years. Continue Reading