Shelf Life Testing &
Stability Studies

Scientifically determine your product's expiration date using our accredited shelf life testing lab protocols. We offer Accelerated Aging and Real-Time stability studies for regulatory compliance.

Protocols
Accelerated & Real-Time
Validation
Sell By / Best By Dates
Parameters
Microbial, Chemical, Sensory

Validate with a Trusted Shelf Life Testing Lab

AGT Food Labs is a premier shelf life testing lab providing accurate data to determine how long your product maintains its quality, safety, and nutritional value. Whether you are launching a new product or changing packaging, our stability studies provide the data needed to print "Best By" or "Expiration" dates with confidence.
We utilize environmental chambers to simulate various storage conditions, monitoring the "Spoilage Trio"—Microbial growth, Chemical degradation (rancidity), and Organoleptic (sensory) changes—to predict exactly when your product fails.

Our Shelf Life Testing Lab Process

From protocol design to the final report, we guide you through determining your product's shelf life.

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01. Protocol Design
We design a custom study (Frozen, Ambient, or High Heat/Humidity) based on your product type.
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02. Incubation
Samples are placed in humidity-controlled chambers for Real-Time or Accelerated aging.
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03. Testing Points
At specific intervals (e.g., Week 0, 4, 8), we test for spoilage, pH, rancidity, and vitamins.
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04. Final Report
We analyze the data trends to scientifically validate your expiration date label.

Why Shelf Life Testing is Critical

Retailers like Walmart, Whole Foods, and Costco require scientific proof of your expiration dates. Guessing your shelf life can lead to premature spoilage, costly recalls, and consumer illness.
A professional Stability Study not only ensures regulatory compliance but also protects your brand reputation by ensuring customers experience your product exactly as intended, from the first day to the last.

Our Shelf Life Testing Lab Services

Comprehensive aging protocols to suit your timeline and product type.

The image shows packaged food items placed inside a controlled laboratory chamber with temperature, humidity
Fast Results

Accelerated Shelf Life Testing (ASLT)

Need to launch quickly? As a specialized shelf life testing lab, we utilize the Arrhenius Equation (Q10 Model) to predict shelf life. By incubating samples at elevated stress conditions (e.g., 35°C, 45°C, or 55°C), we increase the rate of chemical degradation to simulate months of aging in just weeks.

The Science: Based on a standard Q10 factor, we mathematically project your expiration date, allowing you to get to market faster while waiting for real-time validation.

Best For:
  • New Product Launches
  • Dry Goods (Low Water Activity)
  • Rapid Prototyping
The image shows packaged food items stored under normal, real-world conditions such as a warehouse shelf
Gold Standard

Real-Time Stability Studies

The only way to truly validate an accelerated prediction. The gold standard in shelf life testing is to store your samples for the full duration of their shelf life under strict ICH Climatic Zone conditions (e.g., 25°C/60% RH for ambient) to mirror your exact supply chain environment.

We recommend running Real-Time studies in parallel with ASLT to confirm your label claims satisfy regulatory audits.

Best For:
  • Perishable Foods (Dairy, Meat)
  • Final Regulatory Validation
  • Frozen Products
scientific illustration titled ‘The Spoilage Trio’ representing food spoilage analysis.
The Spoilage Trio

Microbial, Chemical & Physical Analysis

We don't just wait for mold. We use a holistic approach to define "End of Life" by monitoring the three pillars of quality degradation:

1. Microbial Spoilage: Detection of gas production, slime, and off-odors caused by spoilage organisms like Yeast, Mold, and Lactic Acid Bacteria.
2. Chemical Rancidity: Monitoring lipid oxidation (PV/FFA) in fats and oils before the taste turns bitter or rancid.
3. Physical Texture: Using Texture Analysis to measure hardness, crispness, and separation to ensure your product feels right in the consumer's mouth.
Parameters Tested:
  • Microbial: APC, Yeast, Mold
  • Chemical: pH, Water Activity, Vitamin Loss
  • Physical: Texture, Color Fading

Analytical Parameters Monitored

We use validated AOAC and AOCS methods to track degradation over time.

Test Parameter Method Reference Purpose in Shelf Life
Aerobic Plate Count (APC)AOAC 990.12General bacterial growth indicator
Yeast & MoldAOAC 2014.05Primary spoilage in acidic/dry foods
Water Activity (Aw)AOAC 978.18Predicts microbial stability & staling risk
Peroxide Value (PV)AOCS Cd 8b-90Measures initial oxidative rancidity
Free Fatty Acids (FFA)AOCS Ca 5a-40Measures hydrolytic rancidity (off-flavors)
Vitamin Profiling (HPLC)AOAC 2012.22Verifies label claims (Vit C, A, etc.) over time
pH StabilityAOAC 981.12Monitors fermentation or spoilage shifts
Sensory & PhysicalASTM GuidelinesTexture analysis, color fading, and separation

Industry Compliance

Meeting the strict requirements of retailers and regulators.

Retailer Standards

Our reports meet the strict verification standards required by major retailers like Whole Foods, Walmart, Costco, and Amazon.

Challenge Studies

We perform "Challenge Studies" by inoculating pathogens to prove your formulation inhibits growth (Listeria/Salmonella) for safety.

Packaging Integrity

We assess container-closure integrity to ensure seal failures do not compromise the product during its shelf life.

Frequently Asked Questions

Common questions about Shelf Life and Stability Testing.

How long does shelf life testing take?
Typically, an accelerated study takes 6 to 12 weeks. For example, 1 week in our incubator at 45°C can simulate approximately 1 month of real-time shelf life, allowing you to validate a 12-month date in just 3 months.
What is the Q10 Factor?
The Q10 factor is a mathematical value used to calculate how much faster a chemical reaction (spoilage) occurs when temperature increases. We use this proven scientific model to translate "accelerated" lab data into a predicted expiration date for your package.
Do you test shelf life "After Opening"?
Yes. This is called a "Consumer Use Study." We open the package and test it over several days (e.g., "Best within 7 days of opening") to determine how long it remains safe once the seal is broken and it is exposed to air.
What is the difference between "Best By" and "Use By"?
"Best By" refers to quality (when taste/texture begins to degrade), while "Use By" usually refers to safety (when pathogens might grow). Our studies help you determine which label is appropriate for your product.
How many samples do I need to send?
The sample quantity depends on the duration of the study and the number of testing points. Typically, we need enough samples to test 3 units at 5 different time intervals (e.g., Month 0, 3, 6, 9, 12). We will calculate this for you during the protocol design.
Do you test for rancidity in oils and nuts?
Yes. Rancidity is the leading cause of rejection for high-fat foods. We monitor Peroxide Value (PV) and p-Anisidine to track oxidation before off-flavors become noticeable to the consumer.

Don't Guess Your Expiration Date.

Get scientific validation for your product's shelf life. Contact our shelf life testing lab today.

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