My own bread rolls have a very short shelf life unless I freeze them. Image by Cathy Davies
I had some questions about food shelf life. I will write more on this important topic in the future. To get you started here is my article on Food Preservation and Reducing Moisture. As I said in the article:
“Shelf-life to food scientists has a particular meaning representing when the food quality has deteriorated either from a sensory perspective or from a chemical perspective. Obviously, sometimes these are the same thing.”
We have been preserving food for centuries and extending a food’s shelf life is even more important today as much of our food is manufactured and we expecting even fresh produce to last more than a week or so.
Do you have a shelf-life question about one of your food products? Let’s chat and I can help you find a solution to make your product last longer.