Tell me how to extend the shelf life of my new developing foods ? How to use your ingredients in our formulation ? After using, how long is the shelf life ? how to predict and valide the shelf life?
See our experts how to set up your confidence for safe predicted shelf life in international market presence.

Shelf life encompasses several facets of food quality attributes including safety, nutritional value and sensory properties. Shelf life affects food quality, which in turn influences the consumer's buying decisions.

Handary’s custom shelf-life solutions can help increase shelf life and decrease food waste in a more natural, scientifically proven and effective way. Explore our diverse portfolio of natural shelf-life products to discover how we can help you create products that stay fresher for longer, while meeting consumers' needs for healthier and more natural products.

Ruchi SHAH
Research director

 

Table 1.0 A General Overview of Handary Shelf-life Solutions
Nature’s best materials
Bioprocessing
Natural Shelf-life products
Food shelf-life quality
♦ Beet
♦ Berries
♦ Cane
♦ Cherry
♦ Citrus fruits
♦ Corn
♦ Duckweed
♦ Food cultures
♦ Tea
♦ Mushroom
♦ Olive pulp
♦ Rosemary
♦ Seaweed
♦ Spinach
♦ Swiss chard
♦ Blending
♦ Crystallization
♦ Fermentation
♦ Filtration
♦ Separation
♦ Antimicrobials
• Natap® / Natadex® / Natalac® / Natanacl™ Natamycin
• Epolyly® ε-Polylysine
• NisinA® / NisinZ® Vegetal Nisin
• Lysoch® Lysozyme
• Befresh™ Protective cultures
• Proteria® Cultured sugar, vinegar
• Plantéria® Fruit extracts
• Chitoly® Mushroom chitosan
• Mushria® Mushroom extracts
• Fixolor® Cultured vegetables
• PhageX™ Bacteriophage• Antimix™ Antimicrobial blends
• Biofilmix™ Antibiofilm cocktails

♦ Antioxidants
• Guardox™ Antioxidant extracts

♦ Fresh-keepers
• Antibräun™ Antibrowning agents
• White Fiber™ Citrus fiber• Trehalox™ Crystal trehalose
• TGzyme™ Transglutaminase

♦ Shelf-life extenders
• Shelfex® Shelf-life extenders
• Koatilm™ Biocoating
• Antipack™ Active antifungal film

♦ Shelf-life testers
• Microfier™ Microbial identifier
• R5™ Microbial Testers
• O5™ PV Testers
♦ Visual spoilage
Gas formation (e.g. Bloaters, Bubbles, Fisheyes, Holes)
Surface growth (e.g. Cloudiness, Moldy)
Discoloration (e.g. Blackening, Browning, Greening, Pigments, Red spot)
Texture change (e.g. Bittiness, Curdling, Holes, Iciness, Juiciness, Ropiness, Slime, Softening, and Tenderness Rotting, Staling)
Off-flavor (e.g. Alcoholic, Fruity, Garlic, Mustiness, Nitrogenous, Pigsty, Potato-like, Souring)
Nutrient loss (e.g. Carbohydrates, Lipids, Moisture, Proteins, Vitamin)

♦ Microbial spoilage
Gram-positive spoilage includes Lactic acid bacteria (e.g. Lactobacillus, LeuconostocPediococcus, Streptococcus) , Spore-formers (Bacillus, Clostridium), and Non-spore formers (e.g. Brocothrix, Micrococcus )
Gram-negative spoilageincludes Rods (e.g. Pseudomonas) and Cocci Coliform, Enterobacter, Escherichia
Yeasts and molds includes Yeast (e.g. Candida, Pichia, Rhodotolura, Saccharomyces, Torulospora, Zygosaccharomyces) and Mold (e.g. Aspergillus, Botrytis, Byssochlamys, Cladosporium, Geotrichum, Mucor, Penicillium,Rhizopus)

♦ Pathogenic risk
Gram-positive pathogens (e.g. Bacillus cereus, Clostridium botulinum, Listeria, Staphylococcus aureus)
Gram-negative pathogens (e.g. Campylobacter, E. coli, Salmonella)