Pennsylvania's ScentSational Technologies develops coating technology to add food-grade flavors to packaging; various aromas, which can be applied in-line, are short-term, can be activated by the consumer at different stages

LOS ANGELES , February 1, 2012 () –

Jenkintown, Pennsylvania-based ScentSational Technologies LLC has developed a patent-pending innovation that can apply food-grade flavors to packaging to release an aroma at different stages, reported Food Production Daily on Feb. 1.

Food and drink companies can add the flavors in-line to the outside packaging, and they remain dormant until the aromas are released by the consumer at different times, such as when picked up from the shelf or during handling, opening, use, or consumption.

The scents can convey the brand’s aroma, according to the company, which is working with flavor houses to custom-make flavors for different uses, Food Production Daily reported.

Because the coating with millions of micro-encapsulated scent cells is applied to the outside of the packaging after filing or assembly it releases the aroma over and over again as the cells are ruptured, according to Steven M. Landau, the company’s chief technological officer.

The coating technology, which is called EncapScent, can be used on any shape on the filing line, including the bottle, the cap or the label, he said.

For food applications, only Food and Drug Administration-approved flavors are used, reported Food Production Daily.

The technology is safe for use with food, beverages and pharmaceutical products as it doesn’t come in direct contact with the product ingredients and complies with food packaging regulations, said Landau.

EncapScent can be used to enhance the taste of the product during use or consumption and is even adaptable to ice cream, making it “a real game changer for frozen foods,” he said, Food Production Daily reported.

The strength of the activated aroma can be fine tuned to the preferences of the client and is intended as a short-term scent, according to ScentSational Technologies.

Customers had asked for a low-cost technology that would convey aroma from the shelf, said Landau, noting that the sense of smell has been until recently the “most neglected sense in brand marketing strategies.”

The primary source of this article is Food Production Daily, Montpellier, France, on Feb. 1, 2012.

 

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