Shelf stable

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In the food processing industry, shelf stable refers to a version of a product that typically requires refrigeration, that 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 formalation of ranch dressing, created in 1983, had a shelf life of 150 days [1]).

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. [2]