NMKL procedure No. 19, “Guidelines for sensory evaluation of food packaging”, has been updated
The guidelines in NMKL procedure No. 19 provide several different procedures, which may be applied in the sensory evaluation of food packaging, and point out critical aspects and potential pitfalls of this work. The procedure focuses mainly on the sensory aspects of packaged foods relating to odour and taste evaluation, and consequently does not deal with issues such as the design and practical usability of the packaging. The field of application is wide and covers issues such as continuous production control of incoming materials, evaluation of storage conditions for packaged goods, and controls to ensure compliance with applicable rules and regulations.
The main change in this new version of the procedure is an update of the list of references. In addition, minor editorial corrections are made on the main content.