But with more explanation:

Shelf stable:

Example: http://vm.cfsan.fda.gov/~dms/qa-sto6.html

Why can shelf-stable foods be stored on the shelf at room temperature?


There are numerous techniques that make some foods shelf stable. The primary technique is to lower the water content of the food (some foods, like flour, are naturally low in water). Bacteria need water to grow and if there isn't enough water present, then the bacteria will not grow.

Foods can also be acidified. (See Acidification.) Or, food can be heated to ultra-high temperatures, so that it becomes sterile. Some irradiation treatments work in this manner. Once the food is made sterile, however, it has to be hermetically sealed (airtight). If not, the food can become recontaminated and pathogens and other bacteria can grow quickly.

Source: Excerpted from FDA/CFSAN Food Safety A to Z Reference Guide, September 2001
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To ensure you have the right term here however, I would recommend contacting Nestle (as they have just begun a joint venture focusing on food safety concerns such as shelf stability). See:
Nestlé Sweden : Nestlé and Fonterra Sign Agreement
... The joint ventures will cover a wide range of dairy products, including shelf stable
as well as chilled refrigerated milk foods and beverages under existing ...
www.nestle.se/ neobuilder.20020326085175840000001941714077.html

http://www.nestle.se/contact