Shelf-Life Validation

“Food shall not be placed on the market if it is unsafe”.
(Article 14 of Regulation (EC) No 178/20023)

The food shelf-life validation requires the detection and evaluation of microorganisms, sensory quality, and safety standards in food. Therefore, both organoleptic quality and food safety standards need to be tested on food products. In general, these tests require the use of sensory panels and shelf-life analysis.

How to test Handary’s products effects?

The evaluation often includes the combination of sensory tests by food experts, microbial and chemical analysis including instrumental measurements. The effectiveness can be tested by targeting four sensory attributes:

1. Appearance
2. Flavor - taste and aroma
3. Texture
4. Nutritional value

At Handary, we created a fast, simple, and reliable verification product line, attributed to the following two categories:

• Antibacterial: R5 ™ Antimicrobial Effect Validator used to verify the effects against total aerobic plate, yeast and mold. Check it out here.
• Antioxidant: O5 ™ Antioxidant Effect Validator, used to verify the antioxidant effects. Check it out here.