Natural Ingredient expiration & Product Shelf-life
I was taught that the shelf-life of your product depends (among other stability factors of course) on the ingredient with the shortest shelf life. This is of course a problem, since most natural raw materials have about 1 year shelf-life…
I recently listened to a webinar on stability with Richard Lawrence (courtesy of @Perry), and he said that an ingredient can be used up to its expiration date, so even if it’s put in a product the day before it expires, the product can still be given a shelf life of 2 years for example. This is of course great news, it saves a lot of money and hassle in having to constantly purchase new lots of my raw materials.
Which is true though?