Does anyone know how to determine the approximate shelf life of a product without going through full laboratory testing?
I've spoken to a company here in the UK that manufactures and bottles sauces for other companies, and they've said that they can either send products away to a lab (at an additional cost), or tell shelf life from the composition of the recipe and the pH of the finished product (their preferred method).
I've asked how they calculate the latter, but they won't really say. They're a legitimate company, so I don't think it's anything dodgy. I don't plan on using them as I'm still small, but I can't really expand on what I do without an idea of shelf life (and preferably not spending at least £4,000 that I don't have!)