TasteGuard
TasteGuard is VKA® Australia's two-stage preservation system for powder flavours. Multi-layer barrier packaging plus vacuum sealing, validated by Accelerated Shelf-Life Testing in our Southport lab, so what leaves Southport reaches your floor on spec.
Brief read inside one Australian business day, by a real flavourist on our team in Southport. No contract to start the conversation.
The challenge
Powder flavour compounds are sensitive. Moisture clumps them. Oxygen oxidises the volatile top notes. Light fades pigments and accelerates breakdown. Even a flavour that left our line on spec can drift in transit before it reaches your production floor.
TasteGuard pairs multi-layer high-barrier packaging with vacuum sealing at the point of pack. The packaging blocks external threats. The vacuum removes the internal one. The combination keeps the product on spec from our Southport line to yours.
What you get
Two stages working as one system. Every batch verified against quality parameters before release.
01
A food-grade material stack chosen for the realities of powder flavour transit. Outer layer resists puncture and abrasion. Middle layer blocks moisture and oxygen transmission. Inner contact layer is inert and food-safe. Every roll tested against our internal specifications before approval.
02
Controlled atmosphere removal before final seal takes out residual oxygen. The vacuum level is held consistent across every unit regardless of batch size, so what you open opens to the same internal state we sealed.
03
Accelerated Shelf-Life Testing in our Southport R&D lab runs the protected product through accelerated time, temperature and humidity. The data lands in your hands with the spec sheet, so you can plan against documented numbers, not a promise.
04
The certificate of analysis you receive matches the product you open. Every batch is verified against quality parameters before release, and the preservation system holds those values from our line to yours.
How it works
Four steps, all done at our Southport site, by the same flavourist who took your brief.
We map your powder formulation to the right barrier stack based on its sensitivity to moisture, oxygen and light.
Our team selects the food-grade barrier layers and verifies their compatibility with your product chemistry and your fill format.
FreshSeal vacuum levels are tuned to your batch size and headspace so every unit pulls to the same internal spec.
ASLT runs the protected product through accelerated time, temperature and humidity. You get the data with the spec sheet.
We map your powder formulation to the right barrier stack based on its sensitivity to moisture, oxygen and light.
Our team selects the food-grade barrier layers and verifies their compatibility with your product chemistry and your fill format.
FreshSeal vacuum levels are tuned to your batch size and headspace so every unit pulls to the same internal spec.
ASLT runs the protected product through accelerated time, temperature and humidity. You get the data with the spec sheet.
Send us your brief
Tell us your formulation, your fill size and your target shelf life. We will come back with the barrier stack we would use, the vacuum spec we would hold to, and the ASLT plan that proves it. Brief read inside one Australian business day, by a real flavourist on our team in Southport. No contract to start the conversation.
Or write directly to sales@vka.au.
