Sensory testing for food - Unique testing techniques for unique products

Usually, tests designed to check a product for its suitability for sale are carried out with the help of suitable measuring instruments that produce an objectively verifiable result. Tests from the field of sensory science are an exception: these use the human senses, such as the sense of sight, the sense of touch, the sense of smell, the sense of taste and the sense of hearing, for example, to check the packaging for suitability for food. These techniques are combined with microbiology and colourlessness techniques to provide a holistic test result in the area of overall OML migration. Learn more about our sensory testing capabilities and how we can use them to determine food suitability below.

Microbiological testing - tests for "overall migration (OML), sensory, colourlessness, microbiology"

The first step in food approval testing is to check the inertness and organoleptics of plastic-based food contact materials: while inertness examines the presence of certain substances that potential reaction partners do not react or react only to an infinitesimal extent, organoleptics describes the sensory detectable properties of the substance to be tested in the sensory test. These include, for example:

• Discolouration of the food
• Unusual odours
• Visual changes
• Acoustically perceptible reactions
• Haptic changes in consistency or surface.

The determination of total migration is carried out in accordance with Regulation (EU) No. 10/2011 and the DIN EN 1186 series of standards. Sensory suitability is tested by means of standardised test foods and the colour fastness of coloured materials.

Microbiology for food with active packaging - what matters

When it comes to sensory and microbiological testing of food packaging, there are a number of special features that need to be taken into account. For example, food packaging is often active packaging that improves the environmental conditions of packaged food. These can either release certain substances to the packaged food (e.g. preservatives) or remove certain substances from the food or its immediate environment (e.g. oxygen from the residual air in the packaging) in order to achieve a longer shelf life for the food. However, these must be given special consideration and the properties they have on the sensory or microbiological level must be taken into account.

Start an enquiry for microbiological and sensory testing now

If you yourself work in an industry where food is processed, you are no doubt aware of how extensive and meticulous the analysis of food packaging must be. If you need support with these tasks, Innoform is the right address for you. Benefit from our many years of experience and expertise in the field of sensory testing and microbiological testing. Contact us for comprehensive and personal advice. Our friendly and competent team looks forward to your enquiry.