Odour emissions from food production

Odours are generally considered a pleasant by-product of the manufacture of foods and beverages – they are part of the end product, after all. The beverage and food production sector is extremely diversified, and its odours range from very pleasant (such as those produced by bakeries) to less pleasant (such as those produced by onion processing plants).

Even agreeable food odours can have a negative impact on their surroundings if not managed effectively
Even agreeable food odours can have a negative impact on their surroundings if not managed effectively

But even relatively agreeable odours, such as cocoa or coffee roasting, can cause social conflict and complaints if not adequately managed. Bakeries, too, whose odour is considered to be at the most pleasant extreme of the hedonic scale, can have a negative impact on the surrounding area because of their large scale.

How can we help?

Odournet has worked with a large number of clients in the beverage and food production sector, helping them to control odour emissions more effectively, manage odours more robustly and resolve any pre-existing conflict around odour emissions.

Need to know more?

Whether you’re concerned about social conflict or complaints, or simply interested in optimising your environmental odour management, Odournet can help. Contact your local Odournet office today to find out more.

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