Apis Group, LLC

Packaging food science problem solving is the interrelation between packaging technology and food science.

Packaging has to promote sales and food quality to be successful. It is known that 90% of consumers make buying decisions when looking at just the front face of a package. However, does chicken in a metal can taste differently than the same batch chicken housed in a plastic package?  If these two packages are similarly decorated, how should a consumer react?

We can help you determine if a packaging technology is appropriate for your food. With a network of experts across the country, we can assist you with the following. 
 

• Package Fill, Closure, and Processing (Includes Reduced Oxygen Headspace Analysis and Batch Retort Processing)
   
• Post-Fill Shelf-Life Testing Using Quantitative and Qualitative Measures

If you need help addressing a packaging food science problem, please use the Contact Us tab to let us know how we can assist you. 

Initiation of a marinara shelf-life test.

Determining package headspace residual oxygen content after batch retort processing.

Preparing Swiss style strawberry yogurt for blind sensory review. Same batch yogurt was contained in oxygen barrier and non-barrier packaging.