Improving shelf life
Improving shelf life and it’s hurdles. When projecting the spores, bacteria, moulds and yeast to be the runners in an estafette final. It will be our job as formulators, product and process engineers and manufacturing management. To be obstacle course designers, with the intention to have them all fall and be stopped by one of the hurdles. The moment of falling should be minimally on or after its expiry date. It is therefore vital we know and understand which deteriorating mechanisms are revealing themselves first.