Even thought tasting is regarded as feeling rather than anything else, when dealing with recycled polymers such tasting might be a good sign of unhealty organic/inorganic compounds. Therefore tasting should be considered also.

Tasting for polymers, for instance, recycled polypropylene?

No, I mean is if migration of an unknown material from polypropylene is in allowable limit, can use this polymer for food contact productions?

Hi, i suggest you to do free subscribe related to food and packaging issue at http://www.foodproductiondaily.com/

Dear all;

I think barrier properties (permeability) should be also considered since it allows exchange between the outside and the packaged material, which means food preservation is not achieved 100%. Due to contamination by volatiles (example water Under the re-processing conditions) voids (micro-voids) may be formed. Regards