ISO 13302 is officially titled:
“Sensory analysis — Methods for assessing modifications to the flavour of food products due to packaging”
This standard provides a framework to evaluate how packaging materials or conditions may alter the sensory characteristics of food products, including:
It is a technical tool for quality assurance and R&D teams to determine whether packaging materials (such as plastic films, coatings, or sealants) affect the sensory integrity of food.
Packaging plays a crucial role in preserving and protecting food. However, certain materials can unintentionally alter the sensory characteristics of food, negatively affecting:
ISO 13302 helps identify such sensory deviations using scientifically accepted methods, ensuring products maintain their intended flavor and quality throughout their shelf life.
Implementing ISO 13302 allows food and packaging professionals to:
Identify undesirable changes in taste or odor caused by packaging interaction.
Apply standardized sensory evaluation techniques across R&D and QA teams.
Choose packaging that preserves, rather than alters, product sensory quality.
Ensure products meet consumer expectations from production to consumption.
Maintain sensory consistency across storage conditions and distribution channels.
By integrating ISO 13302 into your quality systems, your business can achieve:
Deliver food products that taste as intended—every time.
Reduce consumer dissatisfaction caused by flavor issues related to packaging.
Test and validate new packaging concepts with confidence.
Meet strict flavor and quality standards required by major retailers and authorities.
Differentiate your products through consistent sensory appeal.
Avoid costly recalls or reformulations due to unnoticed flavor degradation.
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