Prevent Moisture, Oxygen, or Humidity Problems From Happening.
When it comes to the integrity of your products, don’t let moisture, oxygen, or humidity problems ruin your brand. Protecting your products from such problems will prolong nutrients and vitamins, prevent spoilage and mold growth, maintain the chemical stability and optimize the physical properties. Understanding the most important factors impacting your product shelf life will make it possible to adjust to them in order to extend their life.
3 main factors that effect shelf life:
- Microbial growth – the most dangerous threats to shelf life.
- Chemical degradation – browning and oxidation
- Physical deterioration – staling for dry products, caking, clumping, toughness and chewiness for moist products
The shelf life of products are dependent on the interactive effects of water activity, storage temperature, humidity level and gaseous environment, as well as the raw material quality and conditions applied during manufacturing.
Here are some simple and cost-effective solutions you can add to your product to ensure your quality and shelf life is extended.
By using desiccants, you can adsorb excess moisture. Controlling water activity can inhibit or preclude microbial growth, therefore extending shelf life, and ensuring some products are safely stored.
Oxygen absorbers have an important role in the removal of dissolved oxygen, thereby preserving the color, texture, and aroma of different products and more importantly, it inhibits microbial growth. By adding oxygen absorbers in your package, you will reduce lipid oxidation and the development of rancid odors, extending shelf life, decreasing spoilage, and food waste.
Humidity regulators are becoming more important now than ever before. Since, humidity is an important factor that effects the quality and shelf life of your products. The damaging effects of NOT regulating to the ideal relative humidity (r.h.) level are high, not enough humidity could lead to dried products and too much could lead to mold. Regulate to the right r.h. % and extend freshness and shelf life of your products.
Operating your business in the dark could suck profit from your bottom line. By controlling your moisture, oxygen, and humidity problems, you will not only extend quality and the shelf life of your products, but protect the integrity of your brand. In addition, you’ll contribute greatly in this world by helping with our food waste problem.