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Flavours & colours

 

Aroma in High Fat Foods by Thin Film(TF)-SPME-TD-GC/MS

4 March 2019 | By

Food product flavours are routinely monitored for quality, authenticity, and safety. Analysis may also be necessary due to off flavour or odour complaints. Aroma and flavour profiles are unique and consist of a large number of compounds spanning a wide range of concentrations, polarities, and functional groups and complicating the…

Moisture analysis options for snack food manufacturing

12 December 2018 | By

Moisture analysis plays a critical role throughout the snack food manufacturing process, from verifying incoming dry ingredients, to final product release. Moisture levels are not only critical to shelf life and flavor of the final product, but can also dramatically affect processing and extrusion characteristics.