Taint from Food Packaging

Smithers Pira has extensive experience in investigating taint or odour problems with food packaging, and can help you eliminate the root cause.

The Framework Regulation (EC) No 1935/2004 requires that food packaging does not transfer a taste or odour to food. 

Smithers Pira has 30 years' experience in the investigation of packaging taints. The laboratory has contributed over the years to numerous text books on the subject. Taint investigations often require a detailed knowledge of typical packaging compositions to allow abnormal compositions that might be responsible for a taint to be recognised. 

Specialist expertise and analytical techniques for taint investigation

The concentrations required to cause a taste or odour may be as low as a few parts per billion. This requires dedicated, specialist sensitive analytical equipment (Gas Chromatography Mass Spectrometry). The chemical or chemicals responsible are usually not known so that several analytical methods may be required. Smithers Pira has the specialist expertise, experience and laboratory capabilities necessary to carry out this type of investigation.

Taint investigations require that the subjective nature of the human senses also be taken into consideration. Interpretation of the results often requires access to databases of human taste and odour thresholds in a range of media as well as a sound knowledge of the typical types and concentration ranges of chemicals used in packaging. 

How we can help:
Our experts will guide and advise you on the best way to tackle the taint problem you are facing.


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