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Defining and measuring shelf-life in foods and ingredients. Protecting the sensory gold standard while preventing food waste.
M. SEWALD (1). (1) General Mills Inc./Medallion Labs, Minneapolis, MN, U.S.A.
Once the food safety and regulatory concerns are addressed, defining a ‘best if used by’ date for a product becomes a task of managing sensory quality risk. The challenges of establishing a BIUB are multifaceted. These challenges include regional and seasonal variability in the climates and normal variability in the initial quality of the product. Once the product leaves the distribution system of the food manufacturer, there are few practical options to prevent the most susceptible product from going down the most torturous distribution path. This uncertainty creates a range of quality scenarios that could occur. Setting a BIUB based on the absolute worst case will result in majority of the packages reaching this code date while the product quality is still very good. Explaining these variables to the consumer may help them understand the basis for BIUB code dating, and why they may perceive a quality range in a product as these approach the end date.
As a compliment to the BIUB, managing the product velocity to the point of consumer purchase is another means to ensure the consumer is getting the best tasting product possible. Establishing a less conservative BIUB can help ensure that the consumer will not dispose of product that is still of reasonable quality and nutritious. Managing the product velocity will ensure that only a very small percentage of the packages actually reach the BIUB before being purchased and consumed. This approach helps ensure the best sensory experience for the consumer, while limiting the amount of product disposed of due to reaching the BIUB.
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