Shelf stable food

In the food processing industry, shelf stable means that a typically refrigerated product has been altered so it can be safely stored and sold in sealed container at room temperature while still having a useful shelf life (for instance, the first shelf stable formulation of ranch dressing, created in 1983, had a shelf life of 150 days [http://www.slate.com/id/2123991/] ).

Various food preservation techniques are used to extend a food's shelf life. Decreasing the amount of available water in a product, increasing its acidity, or irradiating or otherwise sterilizing the food and then sealing it in an air-tight container, can all extend a food's shelf life without significantly changing its taste or texture. [http://www.cfsan.fda.gov/~dms/qa-sto6.html]

Another approach for some foods is to select alternative ingredients. Common oils and fats become rancid relatively quickly. By substituting trans fats when possible, rancidity onset is delayed, resulting in a more shelf stable product. This approach has been common in industrial scale baking in developed countries such as the US and much of Western Europe. More information about the health consequences of including trans fats in human diets has made this approach less acceptable.