The shelf life can be said to have been accompanied by the food industry and food circulation. Food products produced by food factories need to be stored, transported, placed on store shelves, and wait for consumers to buy them. During this period of time, it cannot be degraded or lose its taste, otherwise the manufacturer will lose everything. Therefore, the development of each food will take into account the shelf life, which includes not only the bacteria that you think of the most likely to cause spoilage, but also includes various oddity issues such as hazel flavor, caking, deliquescence, discoloration, and crystal precipitation.
Of course, the shelf life has a good base friend called preservation conditions, common examples include: normal temperature preservation, light protection, heat protection, refrigeration, and freezing. If you do not comply with the preservation conditions, the shelf life of the food is likely to shrink or even lose security. For example, frozen foods that have ever appeared in the shelf life period have the problem of pathogenic bacteria exceeding the standard and mildew. It is likely that the food is thawed and microorganisms are being reproduced due to incomplete cold chain.
How to determine the shelf life? It is generally determined by the "stability test." For example, a food with a shelf life of 1 year can be placed in a constant-temperature, constant-humidity test box that is close to the actual storage conditions. Take batches at regular intervals to see how the preservation effect is, including microbes, sensory indicators, and physical and chemical indicators. If it is too long, you can use a high-temperature and high-humidity environment to do an "acceleration test", and then use formulas to calculate, such as using 3 months to simulate 1 year. Of course, test results that simulate real conditions are more reliable.
After the general product is put on the market, the manufacturer will verify the validity of the shelf-life according to the actual sampling of the shelf and the customer's complaint. In fact, food with a shelf life of one year does not mean that the manufacturer will do a one-year test, or just one year. Because in reality, food may experience fluctuations in temperature and humidity, changes in light, and bumps in transportation, it is necessary to have an insurance factor, or else the risk of the company is too great.
No problem within the shelf life, expired but also eat it? Who does not dare to force you to eat expired foods, businesses are not allowed to sell expired foods, but expired foods may not be able to eat. Think about it, today is still qualified food within the shelf life, tomorrow is not to eat garbage? Of course, how long it will last can still be eaten, and there is no quasi-addition. In fact, as long as the quality is fine, you can eat it. In the “General Principles of Labelling for Prepackaged Food†(GB7718-2004), it also clearly states that “Beyond the expiration date, prepackaged food may still be edible within a certain period of time. Of course, the new version of the standard removes this statement. After all, we cannot "encourage" eating expired foods in the standards.
Since it can be eaten in the future, what's the significance of shelf life? In layman's terms, the shelf life is equivalent to a solemn commitment made by the food producer to you: “Within the expiration date, the food is broken, count as me.†The merchant cannot sell expired food, otherwise it is an illegal act. But if you buy your own home until it expires, it is irresponsible to eat the problem manufacturers.
What is temporary food? In fact, it is near the shelf life of food, businesses will generally check the shelves regularly, find them out. In theory, businesses can sell temporary food, the main means is to cut prices or bundled promotions, placed in front of the shelves and so on. There are also supermarkets that drop off in advance and return to the manufacturers. However, relatively speaking, I prefer to promote this approach. On the one hand, consumers can enjoy truly affordable products, and on the other hand, they can avoid remanufacturing after temporary manufacturers refurbish ad hoc foods.
In foreign countries, it is a common practice for businesses to sell off or sell direct foods to charitable organizations. For example, in Canada, the United States, and Germany, there are fairly complete food relief mechanisms that provide basic food security for low-income people. The United States, Britain, New Zealand, Japan, and other countries have foods that have the best taste, best food, or best taste. After the best food (before the expiration date), they are sold at a discount (our country is This is a bit rougher.) The general purpose is to maximize the social benefits of foods, but expired foods are not allowed to be sold abroad. They can be used in the manufacture of feeds and fertilizers in addition to destruction.
In general, I believe that temporary food is not only safe and edible, but also a good news for low-income people. However, the situation at the beginning of the article should be treated with caution. Prompt food flows from the supermarket to the street, in essence, the supermarket is responsible for passing it on. Although hawkers and those elderly consumers may seem to have a win-win situation, this approach is not worth encouraging. What's more, foods that expire in a few hours are not worth playing. We should still encourage businesses to sell upfront food through normal channels.
So when buying food, what issues should you pay attention to in terms of shelf life? Here are some of my suggestions for your reference:
First of all, to buy food to avoid impulse consumption, do not want to sell a lot of goods due to promotions, it seems like how much cheaper. If you want to try fresh, try buying a small package first, and then eat it next time. Well, in fact, this is what I said. Most of my family's expired foods are just like this. Of course, at the end of the day, I will still stubbornly eat them, which is considered to be "expired food can be eaten".
Second, price reduction promotions and bundled products must pay attention to the shelf life. They are often temporary foods. If you plan to buy it immediately, you may choose it, it is very cost-effective. For example, when the children’s milk powder was almost finished, it’s just that the merchants had two boxes of imported milk powder that were in stock sooner than their shelf life. Only one can of 70 was sold, and the genuine ones were sold at a rate of 200. The buddies were all bought at that time, and were more domestic than the same grade or Haitao’s. Also cheap.
In addition, the food packaging is opened, and the shelf life is invalidated, as in the bank's "out of the cabinet is not responsible." Therefore, foods are eaten as soon as they are unpacked. If the price is similar, I tend to buy multiple small packages instead of buying a large package.
Finally, if it is found that the merchant sells expired food, please do not make noises, immediately scan the goods, keep good shopping credentials, and then complain and report for 10 times compensation. No thanks, my name is Lei Feng.
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