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Food

Making NIR Platform Changes Easy

The effort of creating new near-infrared (NIR) calibration databases often prevents users from upgrading old spectrometers, platforms, or changing from poor-performing vendors. Historical databases collected over years contain crop and production variation that is impossible to emulate in the short term. This variation is essential in creating robust, stable calibrations that are sensitive to the …

What Food Integrity Experts Agree On

At the end of April 2021, the European Union (EU) food scientific community met virtually for the Food Integrity conference—and its outcomes showed that every sector of the industry are involved in food safety and fraud. The panel discussions and presentations at the conference, originally funded by the EU FoodIntegrity project and now organized by …

One NIR Animal Feed Calibration to Rule Them All

Feed producers often manufacture various products with different recipes for a range of animal species. Traditionally, multiple product-specific, near-infrared (NIR) calibrations have been used to predict the protein contents of the feed pellets. Although the recipes vary, there are similarities between the products meaning it would be possible and more practical to develop a few …

Food Viscosity Testing Above the Boiling Point

Many modern food processing techniques and new, alternative ingredients (i.e. plant proteins, resistant starch) require temperatures at or above 100° C, but few rheological devices offer analysis of ingredient and food viscosity at that temperature. Modern food processing techniques such as pasteurization and sterilization require high temperatures beyond the boiling point of water. Understanding how …

When starting to use a new NIR calibration it’s good practice to validate and adjust it. Especially if it was developed using a different reference lab than the one it will be compared to in routine use. Unfortunately, different labs don’t give identical answers when analyzing the same samples, even when they use exactly the …

5 NIR Spectroscopy Pre-Calibration Techniques for Food Analysis

NIR instruments need to be trained, or calibrated, for the measurements you want to perform. Often instruments come pre-calibrated from the factory, but understanding some basics of NIR calibration techniques can be helpful for users. NIR is a secondary form of analysis and to calibrate an instrument you need to measure a number of samples …

What is an NIR network? NIR grain networking is a well-established concept. The goal of a network is to provide a self-consistent population of instruments such that all instruments produce the same results on the same samples. The farmer/producer gets paid based on the grain quality/grade and the amount of grain delivered. It is critical …

NIR is the commonly used term for Near InfraRed spectroscopy, an analysis technique which has been used in the food and agricultural industries since the late 1970s. Over the years it has become very widely adopted worldwide, as it offers signification benefits over the chemical analysis methods it replaces. Faster – NIR gives results in …

We all like to enjoy our food. Herbs and spices add flavor and aromas to foods in order to entice the senses and build anticipation of an upcoming meal, while products like Manuka honey and extra virgin olive oil provide flavors that are different to conventional commodities. These premium food products command higher costs, due …

A Global Agricultural Challenge When it comes to feeding the world, we face a serious problem. Every second of every day, five new lives join the more than 7.5 billion people currently inhabiting our planet. Within the next 30 years, our numbers will exceed 9.6 billion.1 To help feed the world’s growing population, G20 nations …

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