The shelf life of food products is essential to ensure their quality and safety throughout the entire distribution cycle. Fresh Ways understands the importance of preserving the product’s shelf life, which is why we are committed to providing temperature-controlled transport solutions that maximize freshness and extend product longevity.
La shelf life del prodotto alimentare è la “durata di conservazione o vita utile del prodotto” rappresenta il periodo durante il quale un prodotto alimentare mantiene intatte le sue caratteristiche organolettiche e nutrizionali, restando sicuro per il consumo. Una gestione errata del trasporto può ridurre drasticamente la shelf life, compromettendo la qualità del prodotto al momento della consegna. Che si tratti di alimenti freschi come frutta, latticini o surgelati, la corretta conservazione e movimentazione sono essenziali per assicurare la soddisfazione e la sicurezza del cliente finale.
In Fresh Ways, sappiamo che ogni prodotto alimentare ha esigenze specifiche in termini di temperatura e condizioni di trasporto. Grazie alla nostra esperienza pluriennale e alla profonda conoscenza del settore food, gestiamo con cura i tuoi prodotti, tenendo in considerazione la shelf life durante ogni fase del trasporto.
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Collaborating with Fresh Ways means relying on a partner that not only transports your products but deeply understands the importance of shelf life. We are the link that ensures every product arrives in perfect condition, ready to be enjoyed.
Temperature-controlled transport is a crucial factor in preserving the shelf life of food products, as it directly impacts the quality, safety and longevity of the food. High temperatures accelerate chemical reactions and enzymatic processes, leading to faster deterioration. For example, food stored at 35 °C for 30 days undergoes chemical aging equivalent to 90 days at 20 °C. This phenomenon not only reduces the sensory quality of the product but also increases the risk of microbial proliferation. Bacteria, yeasts and molds reproduce faster in warm conditions, further compromising food safety.
To prevent these issues, it is essential to maintain a constant temperature throughout the entire transport process, using techniques such as refrigeration, freezing or container insulation. The cold chain slows down the metabolism of physiological microorganisms, preserving the freshness and wholesomeness of products. Additionally, temperature control reduces the risk of waste, improves logistical efficiency and ensures compliance with food safety regulations. Guaranteeing temperature-controlled transport is not just a technical choice but a commitment to quality and the sustainability of the entire food supply chain.
The shelf life of a food product is determined by analyzing the recipe, the production process and the interactions between chemical-physical and microbiological parameters. Factors such as raw materials, packaging, storage methods and technologies used are evaluated. Specific tests establish the period during which the product maintains optimal quality and safety. Regulations require the indication of a date on the label that signals the product’s shelf life, defined as either the expiration date (DS) or the minimum durability date (TMC). This process aims to prevent health risks and reduce waste.
The responsibility for determining the shelf life of a food product lies with the manufacturer who, through laboratory tests, establishes the period during which the product can be safely marketed and consumed. This information is indicated on the packaging with either the expiration date (DS) or the minimum durability date (TMC).
The secondary shelf life, also known as “pantry shelf life” refers to the period during which a product can be safely consumed after the packaging has been opened. This means the product should maintain acceptable organoleptic qualities (taste, texture, aroma) as well as hygienic and nutritional properties during this time.
