Packaging should play an invisible role in how consumers perceive the taste and odour of foods, beverages and other delicate goods.
Preserving the quality and freshness of edible products and protecting them from heat, light and oxygen puts heavy demands on packaging. Packaging should also preserve the taste and odour of foods so that consumers get what they are expecting every time.
Achieving all of this is a complicated task that requires a combination of chemical and human sensory analyses.
At Iggesund’s Laboratory for Sensory and Chemical Analyses in Iggesund, Sweden, a sensory team works with an external panel of about 40 experts who are trained to determine whether food and other goods have been tainted by their packaging.
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