Sorption of flavor and fragrance compounds by plastic packaging materials leads to quality degradation of packaged food during storage. To address such
cases of flavor scalping, you must find suitable alternatives.
But if you rely on trial & error, this can take up a lot of your precious time! Instead, by
comparing the HSP of polymer to the HSP of aroma compounds, you can significantly shorten your screening process. In this video, see a practical example of bio-based alternatives selection.
New to HSP? View our
introductory video to dive into the world of science-based formulation.