Review of shelf life extension methods in a food manufacturing environment producing baked goods and deep fried meat products
Cardiff Metropolitan University
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Shelf life of foods can be interpreted in different ways, depending on the consumer. For example, a customer in a shop would consider shelf life to be the amount of time a product can kept without the product going off. This is indicated to consumers with a use by or a best before date, and is a mandatory particular within Article 9 of Regulation (EU) No. 1169/2011 on the provision of food information to consumers. Retailers are more concerned in the amount of time they have to sell a product after its delivery date in order to reduce wastage and optimise sales. Because of this, there is an increasing pressure on food manufacturers to increase shelf life of products. Ultimately, regardless of the consumer, shelf life can be defined as “the period during which a product retains its organoleptic qualities and remains safe to consume.” (Safe and Local Supplier Approval (SALSA), 2015)
BSc (Hons) Food Science and Technology
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