Nestlé research: Packaging and the shelf life of chocolate

Not enough is known about the extent to which degradation factors like moisture, oxygen and light affect sensitive products over the course of their designated shelf lives. Researchers at Nestlé are studying 700 bars of chocolate packaged in different packaging materials with varying properties.
One of the goals is to identify the critical point at which the amount of oxygen begins to have an impact on its taste and quality The aim is to feed all the information they collect into a ‘shelf-life prediction tool’ they’re developing to help packaging engineers across the company to make more informed decisions about the packaging they select (News Release Nestlé, 2 November 2015).
Click here for the news release.
Click here for more information about the NVC Course Food Packaging.

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