Vida útil

Ensuring that consumer information is legally compliant and meets the requirements of various voluntary certifications (BRC, IFS)

Companies must ensure that products are safe and as such, they are able to retain their organoleptic, nutritional and functional properties throughout the period of distribution and use.

This is required by current food safety and labelling legislation and is also requested by various voluntary certifications, such as IFS (International Food Standard) and BRC (British Retail Consortium).

These requirements provide information on food consumption and allow manufacturers to optimise distribution and sales times in order to prevent loss of brand value and avoid complaints.

At AINIA we give you value



  • We design the shelf life study for each product by selecting the type that best suits the product and the needs of the industry.

  • We provide advice on the parameters to be evaluated and on the appropriate micro-organisms or physical-chemical parameters.

  • We assess the physical-chemical, microbiological and sensory parameters for monitoring food degradation and conduct the analyses using state-of-the-art equipment.

  • Shelf life is determined by storing the food in climatic chambers of humidity, temperature and light in a permanently controlled environment.


Shelf-life studies

Our technologists determine the most appropriate life cycle assessment methodology and the assessment parameters. They inform the client in a personalised and detailed manner throughout the entire process.

  • Microbiological, physical-chemical and sensory shelf-life studies. We assess the product’s evolution from different points of view by choosing the deterioration pathways that will affect the product.

  • Studies under real and accelerated conditions. We select the most appropriate storage conditions. One of our methods is to shorten the shelf-life of long-life products by subjecting them to stressful conditions.

  • Predictive life cycle studies. We develop ad hoc shelf-life prediction models for low-perishable products, which we implement in the form of customised software applications.


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Sandra Leiva
Food quality and safety

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