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Glass is made from natural ingredients – making it best for preserving taste and quality. As a tasteless and odourless material with no chemical interaction, glass prevents the transfer of flavours and preserves the colour and texture of food and beverages. Thanks to its inertness and protective properties, glass acts as a secure barrier against external influences, ensuring the product’s integrity and preserving its taste. For these reasons, scientific research (such as Dieter Schrenk’s 2014 findings) has found that glass is proven to preserve product flavour and quality, compared to other food packaging materials.
Taste is one of the most important human senses and a crucial element of the consumer’s sensory experience with a product. Studies have demonstrated that the composition, shape and even colour of packaging can greatly influence taste. Charles Spencer, an experimental psychology professor at Oxford University, claims that “at least half of our experience of food and drink is determined by the forgotten flavour senses of vision, sound, and touch.”
From the colour of a glass bottle to the iconic sound of two containers clinking together, everything about glass contributes to an enhanced taste experience that engages all the senses. But that’s not all the reasons why glass is the packaging of choice for different food and beverage products, such as spirits, wines and beers (InSites Study, 2017)
According to a study conducted by Friends of Glass, taste preservation is the second most important reason consumers choose glass, surpassed only by health safety. That’s because glass preserves the natural flavours, odours and textures of products, while conserving their quality and extending their shelf-life. And the preservation properties of glass don’t stop here.
The protective properties of glass act as a safe barrier against external agents, preventing them from coming into contact with the products inside. This inertness makes glass a reliable option for preserving the flavour of products for longer, even once opened.
Unlike other packaging materials, glass doesn’t interact with the food inside, keeping it in its original state.
As a tasteless and odourless material, glass is the packaging of choice for preserving the taste, freshness and nutritional value of food and beverages.
The simple alchemy of sand, soda ash and limestone results in single-layered, non-porous material that doesn’t absorb any food, liquids or gasses.
It also doesn’t deteriorate, corrode or fade, making it safe to store both hot and cold beverages.
Glass packaging is confirmed to protect the contents’ taste, freshness, nutrients and vitamins by acting as a natural barrier to potentially harmful substances.
Product quality suffers when vitamins, minerals, flavour, aroma, and even bubbles in carbonated drinks, escape from packaging. That’s why glass is used in a wide variety of products, from food to beverages and pharmaceuticals.
Glass is one of the most effective packaging materials for protecting food and beverages, as it forms a protective barrier that prevents any loss of quality or taste. With glass there is no scalping of undesirable flavours from the packaging into the food and beverages.
That’s why it’s widely used by the food, beverages, spirits, and dairy industries to package their products, such as:
What’s more, our continuous quest for a more sustainable lifestyle is contributing to the rapid growth of organic food and farming and increasing awareness of the sources and ingredients of our food. That’s why consumers are looking beyond the label and turning their attention to the packaging as an extension of the product itself.
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Glass is made from natural ingredients – making it best for preserving taste and quality. As a tasteless and odourless material with no chemical interaction, glass prevents the transfer.
