Chemical taints can arise through a number of routes - and understanding the cause of a particular taint is a prerequisite for preventing its recurrence.
Taints in food can be analysed by a combination of sensory and chemical methods. Sensory specialists describe the nature of the taint in terms of what it smells or tastes like; analytical chemists then use this information to determine the likely chemicals involved and carry out analyses to assess the levels of these chemicals. This can then lead to an understanding of its source.
Potential problems can also be evaluated to determine their severity. Is the chemical you are concerned about actually in the product and, if so, can it be detected in the food by the consumer? Our chemical and sensory analysis expertise can find the answers for you.
If you would like further information or prices please email us at email@example.com or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.
Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207