Under pressure to ensure your food or beverage meets customer specifications while also increasing your plant’s yield and profitability? We can help. Use our leading near infrared (NIR) technology to quickly and accurately measure moisture, fat, protein and other constituents.
Need to see what’s inside the pipe? To measure constituents in meat, dough and other raw materials that flow through a pipe, use our guided microwave spectroscopy technology. Want to ensure your food has the proper texture? Use our viscometers, rheometers and extruders to determine viscosity, elasticity, processability and temperature-related mechanical changes of food.
The Discovery Lab at J.M. Smucker Co. tests fruit juices and purees for glucose, fructose, and sucrose, and acetic, ascorbic, and citric acids. Learn how they were able to test 50 samples in one hour using an Arena discrete analyzer.
Learn how to determine the percentage of added fat in peanut butter, including the accuracy and precision of this measurement.
Yield Stress of Jam, Chocolate Spread and Peanut Butter Measured with HAAKE Viscotester iQ and Vane Rotors
Measuring the rheological properties of food can help companies produce consistent products enjoyed by consumers. Evaluate processability, pourability and more to optimize food ingredients and formulations.
Learn how the vane method on the Thermo Scientific™ HAAKE™ Viscotester™ iQ Rheometer provides a quick, simple and accurate assessment to understand spreadability and customer acceptance of foods like cream cheese.
Learn how the Arena discrete analyzer can assist in quality control throughout the entire production process from raw materials to fruit juice products.
Access a targeted collection of scientific application notes, case studies, videos, webinars and white papers for food microbiology, manufacturing and processing, beverage testing, analytical testing, and authenticity information.