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minimising taints in food From April 2011 newsletter

Minimising taints in food

There has been an increasing incidence of taints and offflavours in food and drink in recent years.This has created major problems for many parts of the industry, and can be very costly in terms of lost sales and damage to brand image. In some instances, taints can present a potential health hazard to consumers.This new member-funded research project has been set up to provide improved understanding of the origin, formation, detection and prevention of taints. To this end, we would be interested to hear from any company who has had a taint problem which we could include in our review.

Danielle Sweeney
+44(0)1386 842231