Having carried out over 1,000 challenge tests with spoilage-causing bacteria and fungi over the last 25 years, we have built up an extensive track record among clients, in the Netherlands and abroad, in predictive modelling of spoilage flora.
There are no guarantees when it comes to predicting food shelf life. However, we do know from experience that the combination of predictive modelling and a challenge test, or a combination of predictive modelling and accelerated shelf-life tests, provides a very reliable indication of the expected shelf life of a product.
The wide range of product groups on which we have worked are too many to list here. The range includes: soups, sauces, mayonnaises, dressings, salads, ready meals, cooked pasta and rice products, confectionery, fish products, meat products, dairy products, meat substitutes, desserts, bread products and bakery products, jams and fruit fillings, coffee and tea, drinks, juices and non-food products.
We draw up our findings in a report, along with recommendations regarding recipe modifications, production standards to be adopted, and other practical recommendations. We do all this in consultation with our clients in order to ensure that the recommendations that we make are practical, applicable and feasible.
Our expertise in predictive modelling for spoilage flora includes the following product groups and processes:
If you are interested in discussing the applicability of predictive modelling spoilage flora for your product, or if you have a specific shelf-life question for us, please contact us and you will receive an answer.
Take a look at all the news reports, linked to predictive modelling for a few examples of our expertise in this field.