The Near-IR spectra that are used for quality control of food are quite complex to analyse. They contain overtones and combination spectra which are broad-band and a few orders of magnitude lower in intensity as compared to the Mid-IR intensity of the fundamental band.
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This application note demonstrates the utility of Raman imaging for characterising various food samples such as honey, chocolate and fat spreads, leading to a comprehensive understanding of the products and the production processes.
It’s hoped the fortification of flour in the UK will reduce neural tube defects among new born children as the UK follows the US and Australia in adopting the policy.
New research has suggested that adding CBD could be a way for hard seltzer brands to increase purchases, as well as revealing which brand is currently performing best in what is a crowded market.
Fast and effective safety screening for the ready-to-eat meal industry
The new pectin plant also has significant sustainability credentials, with Cargill confirming it will be run on thermal energy generated from biomass and biogas.
This application brief will highlight the Solus One Methodology for the testing of Raw Poultry & Meat.
Article: Manufacturers in the Food & Beverage Industry: how can you cope with your fast-moving environment?
Digitalisation, regulations, new consumer behaviours, complex supply chains, fierce competition... In today’s uncertain and fast-moving environment, food and beverage companies have to innovate faster than ever to simply exist.
How do you recreate the smell of hamburgers? Scientists have taken an analytical approach to find out how plant-based alternatives can mimic the scent of a freshly grilled patty.
Bethan Grylls interviews Dr Rita Fornaciari and Simone Blotta from Nutristar to find out why more dairy farmers should be focusing on their cows’ nutrition.