Food

We help food manufacturers and quality control laboratories simplify the way they test and verify product quality. From gluten and allergen detection to sugar, starch, and nutritional analysis, our solutions are designed to support safer products, accurate labeling, and consistent production across a wide range of food applications — including cereals, dairy, baked goods, meat products, chocolates, and processed foods. With fast, reliable automation, laboratories can spend less time on manual processes and more time delivering trusted results. 

3 products
  • Acetaldehyde is one of the components of the oxidative chain of alcoholic fermentation. Acetaldehyde is also formed in the wine aging process by ethanol oxidation. Acetaldehyde concentration is closely related to SO2 content. This combination is responsible for antioxidant activity. Info + Purchase
  • Anthocyanins are the tinted pigments in grapes, with the word coming from the Greek root “antos” (flower) and “kyanos” (blue). These pigments are found in both the skin and the pulp. Info + Purchase
  • Our goal is to simplify quantitative gluten analysis through automated analysis, easy and safe extraction with fast and reliable results. This method is the only one on the market validated according to the new AOAC guidelines. Gluten is found in certain cereal grains as a group of structural proteins;primarily composed of prolamins and glutelins. Grains containing gluten include all species of wheat, barley, rye, and;some cultivars of oat; moreover, cross hybrids of any of these cereal;also contain gluten, e.g. triticale. Gluten constitutes around 80% of total protein in bread wheat and it is a key compound in bakery and related technological processes in the food industry. Some of these proteins trigger celiac disease, allergies, or intolerances in some individuals, which can only be avoided in a gluten-free diet. Watch our gluten video here. Info + Purchase