Advanced FT-NIR Analysis for Food Industry - Food and Beverage - Food

Cutting raw materials and production costs while ensuring food safety and quality is a daunting task to all those food producers and manufacturers.  The variation in natural ingredients used for food manufacturing presents challenges for quality control, often resulting in undesirable or discarded products and revenue loss.  Traditional methods for monitoring various quality parameters of interest include HPLC, GC, wet chemistry and tasting of final products.  These methods are labor intensive, time-consuming, can only measure one parameter at a time, can require the use of expensive solvents and reagents, and are often ill-suited for real-time process measurements.