Accelerated shelf-life testing (ASLT): what it is, and what it is not
How to shrink a one-year shelf-life study into weeks, when it works, and when excess stress creates a failure that never happens on the shelf.
From the lab
Insights from the bench and the line: what works, what breaks, and why. No promises, with numbers.
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AI has never tasted ice cream. What to do with the answer it gave you
Clients now arrive with a tidy answer from an AI model. A good starting point, not a threat. Where the answer ends and real development begins.
Freeze drying for food: when it is worth the cost, and when ordinary drying is enough
Freeze drying keeps shape, colour and aroma better than any method, and costs the most. How to decide if your product justifies it, in one bench trial.
From recipe to product: six stages of new food product development
A recipe that works in the kitchen is not yet a product a factory can make. The six stages in between, from brief to shelf life, and why you sometimes loop back.
What to prepare before approaching a food product developer: the brief in ten questions
The ten questions a good development brief answers, why each drives decisions in the lab, and what to do when you only have an answer from an AI model.
Why does my snack go soft after two weeks? Five shelf-life failure mechanisms
A product does not "just spoil". Usually one measurable mechanism is responsible: moisture, oxidation, texture, microbiology or packaging.
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