Spectroscopy, Rheology, and Extrusion for Food Development and Testing

Food development research

Food development from concept to R&D and through commercialization is nuanced and complex. Foods can behave like solids, liquids, or both, and change consistency in the process and on the shelf. Inside, they contain protein, starch, sugar, fat, flavorings, and more. And outside, they vary in shape, size, and color.

Food science and engineering

Making food ingredients healthier, cleaner, and safer

As an ingredient (B2B) or consumer goods (B2C) producer, analytical testing and material characterization instruments help continuously monitor and optimize your process. To ensure food safety, protect your brand, and ensure consumer satisfaction, these tools avert costly errors and product defects. Your quality control (QC) practices and quality assurance (QA) team help you deliver consistently delicious foods and beverages.