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Quality testing boost for beverage flavours training

By Rod Addy , 24-May-2012

Training for quality control staff in the beverage industry has received a boost with a new partnership forged between UK companies FlavorActiV and Quay Pharma.

FlavorActiv, which specialises in the training and management of tasters in the beer and beverage industry, has chosen Quay Pharma to provide flavour taints for training packages.

The taints are specially designed to mimic flavours generated by common faults in the production process. They are supplied in the form of capsules that can be dissolved rapidly in liquid.

Quay Pharma is a specialist outsourcing company for formulation, analytical development and subsequent clinical trials manufacturing for global pharmaceutical and biotechnology companies.

Highest standards

“Ours is a highly specialised business that is focused on ensuring our clients can deliver a quality product each time, so it was imperative that our own training systems were constructed to the very highest standards,” said Richard Broughton, FlavorActiV managing director.

“With Quay Pharma we have a company that operates to the stringent requirements of the pharmaceutical sector and this means we not only have a high quality product, we also have full traceability in place."

Fully tested analytically

Quay sources various chemical flavours, which are then stabilised using cyclodextrins before being diluted, encapsulated and packed into blister packs. The finished product is then fully tested analytically and through a tasting panel before being shipped to training sites around the world.

The UK firm has established at its manufacturing facility in Flintshire, north Wales, a dedicated production and analytical area for FlavorActiV, which is based in Chinnor in Oxfordshire.

Quay is supplying individually labelled blister packs for training sessions and packs of randomised flavours for blind tastings for trainees.

FlavorActiV claims human senses are far more advanced than laboratory analytical technology and are therefore able to detect a wide range of issues faster and more economically. It trains tasters to detect potential problems with products before they get to the customer, ensuring consistent product quality.

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