Analysis and Quality Control

Accurate compositional analysis of raw ingredients, frying oils and finished products can make an important contribution to maintaining product quality and consistency.

Providing Analytical Solutions To Industry

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1foodlogoglanbiacolour

2foodlogokerrycolour

3foodlogomccaincolour

4foodlogopepsicolour

8dairylogodalefarmcolour

6foodlogodairygoldcolour

7foodlogotrigoncolour

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Oils & Fats Rancidity

Fast and simple monitoring of the degradation of frying oils. The FoodLab anaylses oxidation and rancidity in oils and fats. Read more…

Eggs Quality Control

The FoodLab simplifies and accelerates traditional quality control procedures and can be used on liquid and powdered eggs samples. Read more…

Bakery Shelf Life

Rancidification is the process by which products containing oil/fat deteriorate over time. The CDR FoodLab can monitor first-hand the rancidity of the oils and fats extracted from finished products. Read more…

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