Shelf life

Shelf life is the period of time during which a food product maintains its safety, quality, taste, texture, and nutritional value under specified storage conditions. It is determined by a combination of factors including formulation, processing method, packaging, and storage environment. Every commercially produced food product must have a defined shelf life, usually indicated on the label as a “best before” or “use by” date.

Factors that shorten shelf life include high moisture content, exposure to oxygen and light, microbial contamination, fat bloom or oxidation in fatty products, and improper storage temperatures. Food technologists extend shelf life through preservation techniques such as food additives (preservatives, antioxidants), controlled atmosphere packaging, pasteurization, dehydration, and refrigeration. Shelf life studies — including accelerated testing at elevated temperatures — are a standard part of new product development to ensure consistent quality throughout the declared period.

Learn more about shelf life — including factors that affect it, testing methods, and practical extension strategies — in the articles below.