Understanding and managing the shelf life of ice cream and related products is difficult enough. Maximizing (i.e., extending) the shelf life is the study of a lifetime.
Frozen desserts are the only products designed, formulated, manufactured, distributed, stored and offered for sale with the full intent of being consumed frozen. This means multiple elements combine to define “end of shelf life.” Assuming proper sanitation/pasteurization, examples include failure of one or more of the following: body/texture, color, flavor, regulatory considerations and nutrient/function/content declarations.