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#shelf-life

Discussions tagged shelf-life on FSTDESK. Browse 120 related threads.

  1. Raw chicken shelf life

    Do we need to decide the shelf life of raw chicken according to e.coli results? Is the cutting at 12 degrees C enough after rapid spray coo…

  3. Research opportunities

    Hi! I am a food scientist with experience in food product formulation, prototyping and sensory analysis with keen interest in alternative p…

  8. Snacks Manufacturing

    I’ve been working in the food industry for the last 15 years in snacks Industries I’ve helped to develop and create some of your favorite s…

  11. Shelf life of Australian red meat

    Australian meat has a reputation around the world for excellent shelf life. The Australian meat industry produces meat products with shelf…

  12. Edible Coating

    Postharvest losses are rampant due to lack of proper storage conditions and handling of the fresh food products. The perishable nature of f…

  13. Spread product

    Hello Friends, I developed a water based choco spread, i have a brix of 70, pH 5.8 but i am experiencinng bulging after few days. Dont forg…

  23. Crystallization of glazed puddings

    Hi everybody! I have crystalization problems! We use glaze to cover puddings. The glaze´s composition is 86% powdered sugar and 14% albumin…

  27. Protein Bars

    Hello, I'm working on high protein and sugar-free enrobed protein bars. The bar is whey protein and Soy Protein Isolate based. Unfortunatel…

  28. Plant based egg product

    Can anyone let me know about a plant based ingredient that can act like egg with respect to coagulation during omellete preparation!?

  30. Shelf life of cooked pasta

    Does anyone have any suggestions to achieve 7-10 days shelf life in cooked pasta (dried pasta, which is cooked to 85oC, cooled to 4oC) and…

  32. Bread innovation

    Hi everyone, Recently the fungi's observe on bread within 2 days from manufacturing. We doesn't arrested this problem. Please give me a bet…

  39. Shelf life study

    Hello! Good evening! I need information about how i conduct the shelf life study of confectionery products? which type of equipment will be…

  40. Need help: Yam Filling

    Hi, I am working on a project and having trouble in color and shelf stability of yam filling. I use 23% fresh yam and 23% of water also, wi…

  41. Powdered seasoning Clumping

    We are making flavored powder seasoning from some time. The product stays fine through out winter / dry season but starts caking during sum…

  42. Increase shelf life of marshmallows

    Hello, I am not a food scientist so I'm looking for help as to why my marshmallows don't last a minimum of 3 months. a few factors: I live…

  43. Newbie looking for advice

    Hi all, I am very new to the food tech scene. I am looking for any advice on anything I should look in to or learn. I have been a food tech…

  44. Sugar cashews shelf life

    I'm facing an issue with sugar coated cashews. After coating cashews in pan and cooling. After packaging in two weeks cashews become soggy.…

  46. Cake industry

    Hi everybody. Are there any book or others about cake production? Thank you so much have a nice sunday🤗

  47. Mould growth on frozen chicken

    Hi all, we have frozen whole imported chicken stored at -18 to -22oC, the chickens are within shelf life dates and proper storage requireme…

  49. Cup noodles shelf life

    Can we have cup noodles shelf life for 15 months. What need to be taken care for that.

  50. Cake shelf life

    hi every one. I have question about cake shelf life. we produce vanilla cake but after a while (about 1 month) their color change to yellow…

  52. Non-dairy whipping cream

    Hi guys, What would be the recommended storage temperature of non-dairy whipping cream? It is UHT processed(142'c for 5 sec).

  55. Industriel muffins premix

    Hello everyone, my name is Youssef, and I'm 22 years old. Today, I want to share my excitement about a project I've been working on. I'm ea…

  57. Humidity of maamoul processing area

    Dear All, We have a few concerns about the typical humidity in the mammoul production and packing areas because the primary ingredients in…

  58. Meat products safety

    Continuing the discussion from Use of probiotics as preservatives in meat to extend shelf life: Yes! Food safety of meat and meat products…

  65. New Methods in Milk Storage

    While thermal processes such as pasteurization and sterilization are commonly used for the inactivation of microorganisms during the produc…

  66. Preservation of Halwa

    Hi. I need suggestion on type of food preservative which can be used to extend the shelf life of Omani halwa. It is basically a traditional…

  68. Free fatty acids in oil

    Give me your suggestions, opinions, and what are the health damages resulting from: Frying potato chips in oil until the free fatty acids i…

  70. Shelf life extension of papad

    Hello everyone, I am looking for suggestions on how we can enhance the shelf life of papad which is generally served as an appetizer in Ind…

  73. Natasha’s Law

    Hereby; I'm subith kumar Palanisamy and I would like to deliver a survey on Perception among Food Allergies sufferers about the impact of N…

  74. Wet wipes processing

    I am trying to design a food & water microbial and physio-chem lab in the wet wipes processing industry that I am currently working in. I n…

  80. Packaging Grammage method

    Hey, I need guidance about grammage of corrugated box, cardboards and plastic foil -How to calculate? -Used same method for all three or di…

  83. Post Harvest challenges of Ginger

    Fresh Ginger washed in clean water and stored/transported at 12-13 deg C and 65-75 RH for exports purpose. However, there are many rejectio…

  84. Frozen waffle

    Need help with product development of frozen waffle that will be ready to eat once toasted. With an expected shelf life of 3-6months. Havin…

  85. Preservation of herbal energy bar

    I'm doing a project on herbal energy bar. I have use dates, oats, banana, sesame seeds, peanut, ashwagandha and honey to make bar. How can…

  86. MicroThermics at Supply Side West

    Viva Las Food Ingredients North America! Come see MicroThermics new innovations, at Supply Side West in Las Vegas on October 27th and 28th…

  87. Artisan wine production

    Hello everyone, I’m jumping into the journey of making red wine in small scale in an artisan way. After some research I have come up with t…

  88. Carbonated protein drink

    Anyone have an idea about wat will be the best ingredients to be added to make carbonated protein drink.

  90. Garlic Paste

    How to avoid greening of garlic paste in industrial scale?

  91. Baked Banana Chips

    Hello! I am looking to get some suggestions as to what parameters should be kept in mind to develop a non-fried/baked Banana Chips? The R&D…

  94. Sweet Cookies

    Hi everyone 👋 We need help to increase the volume of cookies without increasing the weight of it's. Please give better suggestions. Thank…

  95. Paneer quality

    What is region of foam generation in paneer child water tank.plz give me suggestions

  99. Viscous Product Processing Webinar

    Viscous Product Processing – a Developer’s Guide to Lab UHT & HTST Processing START DATE:7/1/2021 START TIME:2:00 PM EDT DURATION:60 MINUTE…

  103. MicroThermics 2 Minute Video

    https://vimeo.com/517421989 MicroThermics is the global leader in small scale UHT/HTST/aseptic processing, and we just came out with a 2 mi…

  104. Shelf-life in cake

    Hi everyone, I'm developing a recipe for a cake with aw similar to a brownie, aiming to a shelf-life of approximately 6 months in ambient t…

  109. Preservatives

    Sodium benzoate What's your views are about this preservative In a product like Dates based energy bar which contain 99.8% natural ingredie…

  111. Shelf life extension of hummus

    Hello everyone, How can we extend the shelf life of hummus to 3 months under ambient conditions? What are some of the processes, additives/…

  112. Mango Juice issue

    Dear all, My Mango juice with 12% Mango pulp and pectin as stabilizer has been separated with in 5 months as clear liquid and formed a kind…

  114. Cold instant Coffee

    We have a problem with the product life of cold coffee recipe. It gets spoiled after 3 months under refrigerator temperature. We want to ex…

  118. Determine drying kinetic

    Can everyone teach us to determine drying kinetic of product? We have weight of product versus time and also Moisture content versus time.…

  119. Meat storage

    Hi friends My self a food technologist in a meat processing factory. We sell fresh cut beef steaks MAP packed, in the market. We have a ser…

  120. How can we increase shelf life

    how can we increase shelf life of indian desserts without increasing sugar levels or increasing hardness by cooking more

Best discussions tagged shelf-life

High-signal #shelf-life discussions selected from replies, views and recent activity.

  1. How to Determine the Shelf Life of Food

    Library · 4 replies · 21195 views · updated 2026-06-25

    This guidance document is intended to help food operators who process, prepare and handle food to determine the shelf life of their food products and to apply appropriate date mar…

  2. A Guide to Calculating the Shelf Life of Foods

    Library · 5 replies · 14017 views · updated 2026-06-27

    A Guide to Calculating the Shelf Life of Foods What is shelf life? Shelf life is a guide for the consumer of the period of time that food can be kept before it starts to deteriora…

  3. The method that Afghans keep their grapes fresh

    Technology · 9 replies · 9191 views · updated 2026-06-25

    In technology category? Yes i think this is a technology: blush: What do you know and think about this method? Do you know similar methods for other foods? If anyone translates th…

  5. Nut butters stabilizers and preservatives

    Product Development · 11 replies · 4965 views · updated 2026-06-25

    Hello I would like to know what is the agents used in nut butters to stabilize and prolong shelf life of it The nut butters I want to make is to use as an ingredient in other prod…

  6. Shelf life extension of papad

    General · 8 replies · 4426 views · updated 2026-06-25

    Hello everyone, I am looking for suggestions on how we can enhance the shelf life of papad which is generally served as an appetizer in India. The current shelf life of the produc…

  7. Preservation of Halwa

    Product Development · 9 replies · 4118 views · updated 2023-01-02

    Hi. I need suggestion on type of food preservative which can be used to extend the shelf life of Omani halwa. It is basically a traditional sweet prepared by heating and mixing su…

  8. Litchi flavour soft drink

    Product Development · 20 replies · 2603 views · updated 2026-06-25

    How to improve my product self life... Please help

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