Ask the Expert: Shelf-Life Testing for Refrigerated & Frozen Foods
Insights from Eurofins Nutrition Analysis Center
When it comes to refrigerated and frozen foods, shelf-life testing isn’t just about timelines, it’s about protecting your brand, your label claims, and your consumer’s experience. In this Ask the Expert feature, Sam Wiesenfeld, Stability and Sensory Department Lead at Eurofins Nutrition Analysis Center in Des Moines, IA, shares insights into the most common questions clients face when designing shelf-life testing protocols for refrigerated and frozen foods.
Where Are You in the Product Development Lifecycle?
Whether you're still refining your formulation, testing packaging, or preparing to ship, knowing your stage in the PD cycle helps us tailor the right testing strategy. If you have not evaluated shelf-life for your product or are bringing a newer product to market it can be beneficial to have a full lifecycle review to identify gaps and opportunities.
What Should We Expect During Shelf-Life Testing?
Shelf-life isn’t just about time, it’s about transformation. We look for physical, chemical, and microbiological changes. Will your powder clump? Will your emulsion separate? These insights help us build a study protocol that reflects real-world conditions, including climate considerations even for refrigerated and frozen formats.
What If We’re Facing a Product Challenge?
Accelerated studies can help when timelines are tight, or issues arise. While real-time studies offer more reliable data, accelerated testing can provide quick insights to support decision-making and troubleshooting.
What Are Common Challenges in Refrigerated/Frozen Matrices?
Visual and sensory changes are common, think moisture migration into packaging, or freezer burn. If microbial testing fails, it fails. There’s no regulation that mandates a specific method, but choosing the right one is critical to product integrity.
Are Your Label Claims Defensible?
Spoilage can lead to off-flavors and compromised claims. We help ensure your label values are accurate and defensible through targeted testing even when clients aren’t sure they need it.
Will Your Product Still Be Acceptable at the End of Its Lifecycle?
From point A to point B, your product should maintain quality and appeal. Shelf-life testing helps ensure that what your consumer sees, tastes, and trusts remains consistent throughout distribution and storage.
Bottom Line
Understanding your product’s acceptable start and end points is essential. At Eurofins Nutrition Analysis Center, we help you define them and ensure your product performs every step of the way.
Need guidance on shelf-life testing for your refrigerated or frozen product? Our experts are ready to help, connect with us today.
Additional Resources
Processing Shelf-Stable Beverages: Best Practices for Safety and Quality
Meet the Author
Sam Wiesenfeld | Eurofins Food Chemistry Testing
Sam Wiesenfeld has been with Eurofins Food Chemistry Testing in Des Moines for eight years, serving as both Project Manager and Department Leader. With a BS in Food Science from Iowa State University and an AA in Culinary Arts, he specializes in shelf-life studies with a focus on instrumental measurements such as color and texture. In addition to managing these complex shelf-life studies, Sam leads the Des Moines Sensory Evaluation panel, conducting taste tests across a wide range of products. He stays current on industry regulations and actively participates in the Iowa Section of the Institute of Food Technologists.
