The extended shelf-life or "lasting quality" of food product depends both on the potential environmental conditions under which the product will be exposed and the "built-in" or additive components enhancing the the quality of the product. The point where the product should no longer be sold to the consumer is the shelf-life of that product. The conditions dictating loss of quality may include an unacceptable loss in nutrient value, an undesirable change in flavor, color, or taste and the development of an undesirable of texture.
Conventional means of determining shelf-life can take 12-24 months, which is a long time to wait to know whether something is working or not. Accelerated shelf-life testing, or ALST, is an acceptable scientific means predict shelf-life of food products under storage conditions that accelerate the rate of deterioration. ATOKA
designs and implements ASLT studies for food manufacturers to help predict, develop, and finalize accurate shelf-life. If you want to get technical about it, we collect data and apply them to a kinetic plot (Arrhenius Model) for determining the point at which deterioration will commence and at a significantly reduced time.