What are the best ways to maintain product freshness and shelf life in food manufacturing?

1 Choose the right packaging

Packaging plays a vital role in protecting food products from physical, chemical, and biological hazards, such as moisture, oxygen, light, microbes, and pests. Depending on the type and characteristics of your food product, you may need to select the appropriate packaging material, design, size, shape, and closure. For example, vacuum packaging can reduce oxygen exposure and extend the shelf life of meat products, while modified atmosphere packaging can adjust the gas composition inside the package to suit the respiration rate of fresh produce.

2 Control the temperature

Temperature is one of the most important factors affecting the freshness and shelf life of food products, as it influences the rate of chemical reactions, microbial growth, and enzymatic activity. You need to monitor and control the temperature of your food products at every stage of the manufacturing process, from harvesting, processing, storage, transportation, to distribution. You also need to follow the recommended temperature ranges for different types of food products, such as frozen, chilled, or ambient. For example, frozen food products should be kept below -18°C, while chilled food products should be kept between 0°C and 5°C.

3 Implement good hygiene practices

Good hygiene practices are essential for preventing cross-contamination, spoilage, and foodborne illnesses in food manufacturing. You need to ensure that your premises, equipment, utensils, and personnel are clean and sanitized, and that you follow the appropriate procedures for handling, preparing, and processing food products. You also need to comply with the relevant food safety standards and regulations, such as Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), and ISO 22000.

4 Use natural preservatives

Preservatives are substances that are added to food products to inhibit or delay the growth of microbes, or to prevent undesirable changes in color, flavor, texture, or nutrition. While some preservatives are synthetic, such as sodium benzoate, potassium sorbate, and sulfites, others are natural, such as salt, sugar, vinegar, spices, and herbs. Natural preservatives can enhance the freshness and shelf life of food products without compromising their quality or consumer acceptance. For example, salt can draw out moisture and create an unfavorable environment for microbes, while spices and herbs can add flavor and antioxidant properties.

5 Innovate with new technologies

New technologies can offer new solutions for maintaining product freshness and shelf life in food manufacturing. Some of these technologies include high pressure processing (HPP), which uses water pressure to inactivate microbes and enzymes without affecting the sensory or nutritional attributes of food products; pulsed electric field (PEF), which uses electric pulses to disrupt the cell membranes of microbes and extend the shelf life of liquid food products; and edible coatings, which are thin layers of edible materials that can provide a barrier against moisture, oxygen, and microbes, and also deliver functional ingredients, such as antioxidants, probiotics, or vitamins.

By following these best practices, you can improve the freshness and shelf life of your food products, and also increase your customer satisfaction, profitability, and competitiveness in the agribusiness sector.

6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?