๐Ÿ”ฌ ๐—™&๐—• ๐—ฆ๐—ต๐—ฒ๐—น๐—ณ-๐—Ÿ๐—ถ๐—ณ๐—ฒ ๐—ฆ๐˜๐˜‚๐—ฑ๐˜† โ€“ ๐—ช๐—ต๐—ฎ๐˜ ๐—–๐—ผ๐—บ๐—ฝ๐—ฎ๐—ป๐—ถ๐—ฒ๐˜€ ๐—ถ๐—ป ๐—ฆ๐—ถ๐—ป๐—ด๐—ฎ๐—ฝ๐—ผ๐—ฟ๐—ฒ ๐—ข๐—ณ๐˜๐—ฒ๐—ป ๐—ข๐˜ƒ๐—ฒ๐—ฟ๐—น๐—ผ๐—ผ๐—ธ

In Singaporeโ€™s highly regulated food landscape, shelf-life studies are often conducted to meet SFA requirements or product registration needs โ€” but do they truly reflect real-world conditions?

A robust shelf-life study goes beyond compliance. It ensures product safety, quality, and consumer trust across your full distribution chain โ€” from manufacturing -> storage to retail shelves.

โœ… ๐—ช๐—ต๐—ฎ๐˜ ๐—ถ๐˜€ ๐—ฎ ๐—ฆ๐—ต๐—ฒ๐—น๐—ณ-๐—Ÿ๐—ถ๐—ณ๐—ฒ ๐—ฆ๐˜๐˜‚๐—ฑ๐˜†?
A Comprehensive Shelf-Life Study with Setsco Services Pte Ltd can include:
โ€ข Microbiological testing (RTE product parameters under SFA guideline)
โ€ข Chemical and physical analysis (e.g. pH, water activity, peroxide value)
โ€ข Storage under both accelerated and real-life conditions.
โ€ข Study design aligned with SFA regulations and product risk profile

Here are some common gaps we observe among local food businesses:

1๏ธโƒฃ ๐—จ๐—ป๐—ฑ๐—ฒ๐—ฟ๐—ฒ๐˜€๐˜๐—ถ๐—บ๐—ฎ๐˜๐—ถ๐—ป๐—ด ๐—บ๐—ถ๐—ฐ๐—ฟ๐—ผ๐—ฏ๐—ถ๐—ผ๐—น๐—ผ๐—ด๐—ถ๐—ฐ๐—ฎ๐—น ๐—ฟ๐—ถ๐˜€๐—ธ๐˜€
Shelf life is not just about taste or colour. Microbial growth (e.g. Total Plate Count, Yeast & Mould, pathogens like Listeria or Salmonella) is critical.

2๏ธโƒฃ ๐—Ÿ๐—ถ๐—บ๐—ถ๐˜๐—ฒ๐—ฑ ๐—ฆ๐—ฎ๐—บ๐—ฝ๐—น๐—ถ๐—ป๐—ด ๐—ง๐—ต๐—ฟ๐—ผ๐˜‚๐—ด๐—ต๐—ผ๐˜‚๐˜ ๐—ฆ๐—ต๐—ฒ๐—น๐—ณ ๐—Ÿ๐—ถ๐—ณ๐—ฒ
Testing only at Day 0 and at expiry may miss key spoilage or safety trends. Intermediate sampling points are essential.

3๏ธโƒฃ ๐— ๐—ฎ๐—ป๐˜† ๐—™๐—ฎ๐—ฐ๐˜๐—ผ๐—ฟ๐˜€ ๐—ฐ๐—ฎ๐—ป ๐—œ๐—ป๐—ณ๐—น๐˜‚๐—ฒ๐—ป๐—ฐ๐—ฒ ๐—ฆ๐—ต๐—ฒ๐—น๐—ณ ๐—Ÿ๐—ถ๐—ณ๐—ฒ
Factors such as temperature abuse, packaging integrity, cross-contamination, and retail display conditions should be evaluated โ€” particularly for products distributed across supermarkets, central kitchens, and food service.
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๐—”๐˜ ๐—ฆ๐—ฒ๐˜๐˜€๐—ฐ๐—ผ, ๐˜„๐—ฒ ๐˜€๐˜‚๐—ฝ๐—ฝ๐—ผ๐—ฟ๐˜ ๐—ณ๐—ผ๐—ผ๐—ฑ ๐—ฐ๐—ผ๐—บ๐—ฝ๐—ฎ๐—ป๐—ถ๐—ฒ๐˜€ ๐—ถ๐—ป ๐—ฆ๐—ถ๐—ป๐—ด๐—ฎ๐—ฝ๐—ผ๐—ฟ๐—ฒ ๐˜๐—ต๐—ฟ๐—ผ๐˜‚๐—ด๐—ต:
๐Ÿ”น Customised shelf-life study design tailored to your product and market
๐Ÿ”น Microbiological and chemical testing under ISO/SAC-SINGLAS accredited methods
๐Ÿ”น Accelerated shelf-life studies to estimate stability and shorten time-to-market
๐Ÿ”น Guidance aligned with SFA regulatory expectations and industry best practices
๐Ÿ”น End-to-end support โ€” from planning to interpretation for audit or submission purposes

Click here to find out more:
Microbiological Testing