Accelerated Shelf Life Testing: Fast-Tracking Product Expiration Dates Launching a food or beverage product is exciting, but real-time shelf life testing can take months or even years. To speed up this process, brands turn to accelerated shelf life testing (ASLT). What is Accelerated Shelf Life Testing? Accelerated shelf...
Stability Testing: Protecting Nutrition and Safety in Pet Food Pet parents today are more careful than ever about the products they give their pets. With the rise of premium, raw, and functional pet foods, ensuring safety and nutritional consistency is critical. That’s where stability testing in...
Running a restaurant isn’t just about serving great food — it’s also about ensuring food safety. A HACCP plan (Hazard Analysis and Critical Control Points) is one of the most effective systems restaurants can use to reduce risks and protect their customers. While HACCP plans are...
If you’re starting or growing a food business, one of the most important requirements you’ll face is developing a strong food safety plan. Depending on your product and where you operate, you may need a HACCP plan or a Preventive Controls Food Safety Plan to...
When it comes to alcoholic beverages like wine, beer, and spirits, the line between FDA (Food and Drug Administration) and TTB (Alcohol and Tobacco Tax and Trade Bureau) oversight can feel confusing. Both agencies play a role, but their responsibilities differ depending on the product...
Freeze-dried foods are growing in popularity thanks to their long shelf life, lightweight packaging, and ability to preserve flavor and nutrition. Whether you’re producing freeze-dried fruits, vegetables, meals, or snacks, one question always comes up: how long will it last? The answer comes from shelf...
Matcha is one of the fastest-growing ingredients in the functional beverage market. Known for its vibrant green color, earthy flavor, and natural caffeine boost, matcha appeals to health-conscious consumers seeking alternatives to coffee and energy drinks. But for food and beverage brands, developing a matcha...
Food safety and regulatory compliance are critical for manufacturers, especially when it comes to compounds that can affect consumer health. One of these compounds is histamine—a biogenic amine that naturally forms when certain foods spoil or undergo microbial activity. Too much histamine can cause food...
When developing ready-to-drink (RTD) coffee products, one of the most common challenges is controlling sourness. Coffee naturally contains chlorogenic acids and other compounds that can taste sharp or overly acidic after pasteurization or shelf-stabilization. Food scientists and beverage formulators often adjust acidity to create a...
1. Tunnel / Flash Pasteurization Process: Coffee is heated rapidly to ~160–180°F (71–82°C) for a short time as it passes through a tunnel or flash pasteurizer. Effect on coffee compounds: The heat can accentuate existing acids, especially chlorogenic acids, making the coffee taste sour or...