date:Sep 26, 2012
Significant investment in refurbished laboratories, new equipment and expertise has boosted RSSL's capability in flavour analysis. This includes the investigation of taints and off-flavours, as well as the development and optimization of flavours.
The odour and flavour of food products will often change over time, and during processing/cooking. RSSL can provide expert analysis to understand these changes, and potentially avoid the unwanted off-flavours.
The new equipment now installed at RSSL