Factors affecting the shelf-life of cereal-based food

Abstract

Packaging requirements for fresh bakery goods are often minimal as many of the products are for immediate consumption. However, packaging can be an important factor in extending the shelf life of other cereal-based goods (toast, frozen products, biscuits, cakes, pastas). Some amount of the texture changes and flavour loss manifest over the shelf life of a soft baked good can usually be minimized or delayed by effective use of packaging materials. The gains in extension of shelf life will be application specific. Changes in packaging affect the whole food/package system, sometimes causing new shelf life issues to emerge. A company that begins to use high moisture barrier packaging to minimize moisture loss can sometimes experience a problem with mould growth that they had never experienced before. Although modified atmosphere packaging can delay mould growth, an off-flavour development might be observed. Any change in packaging should be fully shelf life tested to understand the mechanisms at work in the new food/package system and their potential impact on shelf life.