BÜCHI Labortechnik AG

Chromatography laboratory instrumentation for food & beverage industry - Food and Beverage

Effective measures against food fraud, efficient and healthy food processing and the development of functional food and neutraceuticals are just few of many challenges in modern Food and Beverage production and analysis. BUCHI offers classical reference methods and near infrared spectroscopy for food analysis, but also visualization of production processes using spray drying and encapsulation.

Proximate Analysis

Estimation and determination of the major food components in a given food, is done by validating content of nutrients in order to prevent a food processor from making unfounded claims to the public. Four standard constituents can easily be obtained via chemical reactions and experiments by BUCHI, and are an inexpensive way to track deviations from the quality of food.

Nitrogen / Protein Determination

Our Kjeldahl and NIR solutions meet any distinctive need whether you are involved into incoming or outgoing goods inspection, at-line production control or quality control for declaration purposes. Whereas Kjeldahl is a proven method for all kind of sample matrices, NIR is matchless in terms of immediate and comprehensive multi-component analysis.

Fat Extraction

Our extraction portfolio comprises of five distinct methods. They allow you to perform classical fat determination in food and feed samples according to Soxhlet, hot extraction or continuous extraction. Furthermore, residue or contaminant analyses in various matrices are executed with flexible classical and pressurized extraction solutions.

Production Process Control

BUCHI NIR-Online Solutions enable enhanced productivity and higher quality for maximum gross profit margins. We support you in optimizing all stages of production – from incoming goods inspection to releasing finished products. Benefit from more than a decade of experience in simultaneous multi-parameter determination in industries such as bakery, dairy, flour, oil seeds or edible oil. Main parameters include e.g. ash, fat, fiber, free fatty acids, macronutrients, moisture, protein and residual oil.

Food Additives / Contaminants / Residues

To assure the edibility and chemical safety of food and beverages the level of additives, contaminants and residues must be monitored. Contaminants and residues may occur in our food from various sources. Their analyses demand for flexible classical or pressurized extraction solutions. Food additives are substances added to food for chemical, physical or physiological effects, e.g. microbiological preservation, color stability or flavor enhancement. Their steam volatile characteristics make them separable from the food matrix by direct steam distillation.

Drying (Food & Beverage)

Dryers are almost synonymous with evaporators, but both differ in terms of operation. Evaporators are distinctive from dryers as the final concentrate discharged from an evaporator is always in a liquid state. On the other hand, the output discharged from a dryer is in a solid state. Whether you operate in R&D or quality control, based on our experience and knowledge we offer tailor-made solutions to cover a wide range of distinct needs and achieve highest convenience.