How can you extend shelf life while maintaining clean label products?

Maintaining Aw below 0.6 inhabitants the microbial growth and chemical reactions adding to that developing packaging material to keep the product safe at high RH%.

Yes, reducing aw can inhibit and extend shelf life. But if you cannot change aw then you can also use pH Control. Adjust the pH of the product to create an environment that inhibits the growth of spoilage microorganisms. Acidic pH levels can help prevent bacterial growth and extend shelf life in products such as sauces, dressings, and beverages.

Depending on the product you can use could use an oxygen scavenger or modified atmosphere packaging. Both can be very effective if used correctly.

You are correct, fortunately that there exist Natural Preservatives. Use natural products such as antioxidants (e.g., vitamin E, rosemary extract), antimicrobials (e.g., vinegar, citrus extracts), and chelating agents (e.g., citric acid) to inhibit microbial growth and oxidative rancidity without resorting to synthetic additives.

The HPP or cold pasteurisation (also known as cold pressed) of foods at extremely high levels of pressure ranging from 100 to 1000 MPa. The pressure is so great that the food bacteria are killed. Once these bacteria are killed, we achieve safe to eat food products with exceptional shelf life. This technique has become popular in recent days especially with fruit juices and beverages. HPP extends the shelf life of most juices from three to five days to 60-120 days but products still need to be refrigerated.

There exists some traditional techniques depending on products 1- Vacuum Packaging: Remove air from packaging to create a vacuum environment, which can help inhibit microbial growth and oxidative deterioration by reducing oxygen exposure. 2- Modified Atmosphere Packaging (MAP): Utilise modified atmosphere packaging techniques to change the gas composition within the packaging, such as reducing O2 or increasing CO2 levels, to slow down the growth of aerobic spoilage microorganisms and oxidative reactions. 3- Microbial Fermentation: Utilize beneficial microorganisms such as lactic acid bacteria in fermentation processes to produce organic acids and other metabolites that inhibit the growth of spoilage microorganisms and extend shelf life.

This is to extend the product shelf life by extending its eating quality. Use natural humectants such as glycerol, honey, or fruit purees to retain moisture in baked goods and confectionery products, thereby delaying staling and extending shelf life. Use Clean Label Emulsifiers and Stabilisers. Choose clean label emulsifiers and stabilizers derived from natural sources, such as lecithin, agar-agar, or pectin, to maintain product stability, texture, and quality without compromising on clean label claims. And finally use proper Storage Conditions. Ensure proper storage conditions, such as temperature and humidity control, to minimise microbial growth and oxidative reactions during storage and distribution.

An easy step towards extending fruit and vegetable shelf life is to improve packaging. Shelf life-extending packaging can control respiration rate, ripening, and/or microbial growth. Longer shelf life enables extended seasonality, less food loss, and a higher chance of maintaining freshness.