Beverage & food packaging
For beverages we test the content and the container. For food, we test the packaging that has to protect it.
Carbonation, oxygen pickup and foam behaviour decide how a beverage tastes weeks after it left the line. Wall thickness, top load, closure torque and seal integrity decide whether it arrives intact — and whether the consumer can open it.
The two halves influence each other constantly, which is why beverage quality assurance can no longer look at them separately. Our range covers both.
On the food side, our equipment covers the packaging rather than the product: the material, the seal and the barrier that keep what is inside safe and saleable for as long as the label promises.
What we measure
Carbon dioxide and carbonation, dissolved and headspace oxygen, gas analysis and foam stability.
Wall thickness, top-load resistance, burst and bottle neck pressure, stress crack resistance.
Application and opening torque on screw caps: tight enough to seal, light enough for the consumer to open.
Seal strength, leak detection and package integrity testing, for rigid and flexible packaging alike.
Oxygen and water vapour transmission through the packaging material, and pasteurisation control.
Packaging shapes the quality and safety of food as much as the process does. We test the pack — its seal, its barrier and its mechanical resistance — across a variety of materials and formats that demands equipment able to adapt.
Testing a drink, a pack, or both?
Tell us what you fill and what you fill it into. We will look together for the instruments your quality control actually needs.
