Hello everyone, everything good?
I’m Marcella Coser, a blog contributor, and today we’re going to talk a little bit about labels and the validity of food.
In the last post we talked about food preservation, when we didn’t have many options in our favor. Today, there are: freezing technology, cooling, lyophilization, among several others. Knowing this, how do we calculate turnaround time shelf life or expiration date of our food?
In industry, this step is one of the most important, as this time will influence the value of the product and how much profit it will make. For this reason, numerous studies are carried out on the properties of its ingredients. After the production process, sensory testing (there are many methodologies for each case), chemical physicists and microbiological, by which characteristics such as taste, texture, humidity, percentage of solids, etc. are evaluated.
This methodology changes only a little when we talk about homemade products, mainly when they are commercialized. Even because, nobody wants to make their consumer feel bad, right? In addition, under Brazilian law, it is mandatory have the expiry date on the packaging. And, in my opinion, this is really fundamental!
In Anvisa’s database, for example, you will find a multitude of resolutions applicable to each type of food handled. The most suitable when we talk about labeling is RDC No. 259/02. In it, we have the regulation with all information about packaged foods, such as cakes in the pot and brigadeiro boxes.
In this DRC you will find information on how to describe the validity of your homemade product, list of ingredients used, indications on how to preserve and consume, among others. Aah, a very important point is to keep all very clear descriptions and simple.