Colors and flavors have always been important ingredients for consumer goods. Like most other ingredients, these are sensitive to light, air (oxygen), extreme temperatures, moisture and storage conditions. The trend towards “green” organic ingredients and transparent packaging increases the risk for unwanted product changes due to UV, oxygen, and heat. Therefore, manufacturers need answers to three main questions:
1. How to develop stable product recipes in shortest possible time? 2. How to choose the most economic and protective packaging? 3. How can you reliably test the shelf life of products in the shortest possible time?
