> you’d measure how many days they’d last at the optimum temperature and match the gelatine formula so it would also last the same amount.

Because the gelatin will also respond to sub-optimal temperatures and spoil faster. Presumably this means you could reasonably set the gelatin tag to the actual point of spoilage for the product -- rather than the 'peak freshness' current 'use-by' dates usually represent.

Aaah, that makes sense!

If it spoils faster in the heat, that would affect both. Thank you!