Shelf Life Validation Study for Raw Pasta Dough

Situation
A premium pasta manufacturer sought to validate the shelf life of their raw pasta dough to ensure product quality and safety for retail distribution. They aimed to test both the standard formula and a version containing microbial inhibitors to assess shelf life differences.

Problem
The manufacturer faced challenges in determining the exact shelf life of their pasta dough, as microbial growth posed a risk to safety and quality. Without clear data, they risked either premature spoilage or unnecessarily short shelf-life labeling, which could affect profitability and consumer trust.

Solution
We conducted a comprehensive shelf life validation study that included:

• Microbial analysis for Aerobic Plate Count (APC), Yeast and Mold, Lactic Acid Bacteria, and Coliforms on both dough formulations.
• Controlled storage condition testing to simulate retail and consumer environments.
• Regular sampling over a designated time frame to monitor microbial growth and identify spoilage indicators.

The study compared the standard dough to the variant with microbial inhibitors, providing data-driven insights on the impact of the additives.

Benefits

1. Shelf Life Optimization: Clear validation of shelf life for both formulations allowed for accurate labeling and maximized product freshness.
2. Regulatory Compliance: Microbial testing ensured the product met safety standards for retail sale.
3. Cost Efficiency: The data helped the manufacturer decide whether microbial inhibitors were necessary, potentially reducing production costs.
4. By leveraging our expertise in microbial testing and shelf life studies, the pasta manufacturer achieved a reliable, high-quality product ready for market distribution.

For more information, contact Bronte Ushaglyan at (818) 749-2751 or [email protected] .