A sports drink company was receiving complaints of an off-taste in their product. They were able to pinpoint the time of the first bad batch and asked for help to determine the cause. Our scientists analyzed samples of good vs. bad product and after applying analytical techniques including HPLC, GC-MS, ICP and others to both the drink and the can, we found the cause of the taste to be a specific chemical leached from the can. After consulting the manufacturer it was revealed that there had been a curing error in processing the cans coating. They were able to quickly correct the issue and protect their products quality.
Posted on: Wed, 22 Jan 2014 16:45:00 +0000
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