The RNGS stability test A refined method for assessing shelf life stability of RNGS beverages

Beverages based on rice, nuts, grains and/or soybeans (RNGS) are among thefastest growing in many markets today and forecasts indicate that growth will besustained or even increase. This is an exciting product group that involves almostendless possibilities for new formulations and combinations. The RNGS rawmaterials represent a wide spectrum of characteristics. It is not only hundreds ofdifferent ingredients and thousands of different combinations of raw materials thatare used. One must also take into account the variations depending on the season,growing conditions, where the crop is grown etc. All in all, this means newchallenges for the lab, for example when it comes to assessing shelf life stability ofthese products.A development of the NIZO-method for measuring homogenization efficiency indairy milk has shown promising results for the assessment of two importantparameters for shelf life stability in RNGS beverages, namely creaming andsedimentation. Properly used, calibrated and correlated to real time storage tests,this method – the RNGS stability test – has the potential to serve as an importantaid in product development by giving crucial input to the assessment of a product'slife cycle. Also, this quick, simple and effective method for measuringhomogenization efficiency can contribute to minimizing the need for additives suchas stabilizers and emulsifiers, at the same time reducing energy costs.This white paper provides an introduction to the development of an objectivemethod for measuring shelf life stability of RNGS products – the RNGS stabilitytest. The aim is to spread the method so that it can be introduced and evaluated inmany different contexts and for different products.