Sensory Evaluation of Polyethylene Sealants and Additives used in Flexible Food Packaging Webinar
Sensory Evaluation of Polyethylene Sealants and Additives used in Flexible Food Packaging Webinar
Webinar
Tuesday, February 04, 2025 to Tuesday, February 04, 2025
12PM - 12:30PM (ET)
The food and beverage industry invests tremendous resources to ensure that new products will appeal to consumer preferences, especially flavor and overall sensory preferences. Since interactions with the package can change a food’s sensory characteristics, evaluating the sensory effects of different packaging materials should be part of the product development process. In multilayer flexible packaging, special attention should be given to the sealant layer or polymer that directly contacts the food.
The purpose of this study was to evaluate the sensory characteristics of water stored in test packages made from different polyethylene sealant films, or containing different slip and antiblock masterbatches. A highly trained, descriptive panel (9 panelists x 3 replications) developed a 14-attribute ballot to profile the taste, aromatics, and mouthfeel characteristics of the test samples. The panels determined many significant attribute differences between the test pouches. The choice of polyethylene sealant and additive masterbatches significantly impacted the sensory quality by effecting the specific taste, mouthfeel and aromatic characteristics of food products packaged in flexible pouches.
This presentation will be useful to developers of flexible packaging for food and consumer products. Sensory or organoleptic issues are often not considered until there is a problem caused by the final package. The information will provide test methods and approaches for avoiding these problems and strategies for eliminating root causes of sensory changes caused by packaging.
Learning Outcomes:
- Understand how the choice of polyethylene sealants and additives can impact the sensory quality of packaged food products.
- Evaluate and select polymer films that will have least negative impact on sensory quality of foods packaged in flexible pouches.
Dan Ward
Dan Ward is a Technical Service Specialist with NOVA Chemicals’ Consumer and Industrial Films Team. In his current role, he provides technical support to NOVA’s film customers and conducts application and product development studies. His areas of expertise include predictive modeling for multilayer films, food packaging, barrier co-extrusions, flexible package integrity and polymer adhesives. Prior to joining NOVA Chemicals, Ward worked at Equistar Chemical, James River Flexible Packaging, and DuPont in a variety of technical service, market development, sales and project leadership roles.
Dan received a Master of Science degree in Packaging and Food Science from the University of Delaware in 1989. He holds several US and international patents, and is author or co-author of numerous publications. He lives in Cincinnati, OH.
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