Since microbial growth & spoilage have never been a concern over the shelf life of our canned products, which are rendered sterile in production, our "grading" of the flavor quality has always been the main limiting factor to shelf life claims. Please note that nothing is changing about the product itself, just the shelf life claim made on the pack. How is that possible, you might ask? Without getting too technical, it's all because of the new filling method we switched to in production. In switching to our new infusion filling method, we serendipitously discovered that this change led to a marked improvement in the flavor quality of the product throughout its shelf life.