Shelf-life study for ready-to-eat cookie dough

Cynthia Riddle (PI), Conestoga Food Research & Innovation Lab

The Cookie D’Oh Factory, known for its ready-to-eat cookie dough product sold in entertainment venues, sought to expand its market to broadline distributors and grocery retailers. To facilitate this expansion, it was necessary to implement robust quality systems. CFRIL collaborated with The Cookie DOH! Factory to conduct a retail shelf-life study on their cookie dough, which was intended to be sold frozen and then slacked off. The product had a shelf-life of six months when frozen and five weeks when refrigerated. 

CFRIL carried out a real-time refrigerated shelf-life study, focusing on potential spoilage from bacteria, yeast, and mold due to the product's water activity level. The study collected data on pH and water activity throughout the shelf-life, and sensory evaluations provided insights into the product's organoleptic performance. The evaluation also aimed to assess any texture or moisture changes that could lead to unacceptable drying over time.  Additionally, the study examined the impact of freeze-thaw cycles on the product's water activity to support the selling strategy. The refrigerated shelf-life, initially five weeks, was tested for extension up to 12 weeks. 

Funding for this project was provided by the National Research Council Canada.