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Additive and Colorant Factors in Food and Beverage Packaging

SpecialChem / Nov 18, 2008

Rich Novomesky, Strategic Business Manager at Ampacet Corporation has broad commercial, technical and manufacturing experience in packaging and food processing. His perspective encompasses packaging functionality and aesthetics, as well as how to implement cost-out initiatives to compete effectively in today's market. He has a BS in chemical engineering and a MS in engineering management from Colorado State University and University of Dayton, respectively. His honors include the TAPPI Professional Award and the Congressional Award of Achievement. Understanding how resins, colorants, and functional additives affect product taste and odor is essential to being able to limit the organoleptic interaction between the plastic package and its contents. Any packaging raw material may promote organoleptic concerns, so much so that masterbatch suppliers and others involved in compound formulation must know how various pigments, resins, and additives affect taste and odor.An organoleptic database has two dimensions.

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