AINIA / Laboratories / Technical assistance and studies / Product stability and quality studies

Product stability and quality studies

Technical assessment of product stability and quality to support decisions on formulation, processing and commercialisation

Quality and safety assurance

Companies in the food industry must ensure that their products maintain the expected quality and safety characteristics both throughout their entire shelf life and during use.

Factors such as formulation, technological processes, packaging, storage conditions and distribution directly influence product stability. Having objective and technically verified information on how quality evolves is essential for optimising formulations and processes, and for properly managing changes in raw materials, suppliers or production conditions.

Our solution

Design and execution of studies

AINIA’s product stability and quality study service is based on the design and execution of experimental studies adapted to the product’s characteristics and its intended use.

Assessment of quality parameters

The studies make it possible to assess changes in physicochemical, microbiological, sensory and functional quality parameters under different processes (frying, cooking, freezing-thawing, etc.).

Technical and customised approach

The approach is technical and customised, integrating scientific criteria and expert experience to interpret the results and translate them into useful conclusions for decision-making in product and process development.

Applications

Impact and benefits

Reduction of the risk of quality incidents associated with variability or non-compliance with the product’s technical and quality specifications.
Optimisation of formulations, processes and packaging based on objective data.
Improved control and technical consistency in change management.
Strengthening confidence in product quality.

Success story

Process optimisation and quality assurance

During the development and optimisation of a food product, a stability study was carried out to assess the impact of the technological process and storage conditions on product quality throughout its shelf life, by monitoring relevant physicochemical, microbiological and sensory parameters over time. The results made it possible to identify the process factors with the greatest influence on quality evolution and to establish operating limits that ensure the defined characteristics are maintained, providing an objective basis for process adjustment, validation of production conditions and strengthening the technical and documentary support associated with the product.

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Roberto Ortuño

Head of Food Safety

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