Research & Development

Research & Development (R&D) Analytical Solutions for Food and Beverage

In the search for the best flavors, textures and coloring, R&D departments are constantly investigating new flavorings and pigments for their food or drink product. Our analyzers can assist in this research and help you in developing the best look, feel and taste.

Organic pigments are used to color a broad range of food products. Particle size is a critical physical characteristic of pigments, affecting many performance factors including intensity and finish. Our Particle Analyzers are perfect for this type of analysis and can provide an accurate indication of the final surface finish.

The potential health benefits provided by certain foods is a rapidly growing research area. Understanding and maximising the health benefits of foodstuffs is important to both food and drinks manufacturers as well as the consumer, and our instruments can assist in this research. Using Fluorescence Spectroscopy, antioxidant activity can be investigated and monitored.

The consumer is becoming more health conscious with food. There is increasing pressure on manufacturers to create a food or drink product with lower calories and to have healthier content, but still maintain the same taste and mouth-feel as before. Our Particle Analyzers can assist in the development of these healthier ingredients, whilst ensuring a consistent tastes and textures.

Food Supplements and Nutraceutical products are an area experiencing rapid growth, with new products constantly coming on to the market. Many 'super foods' are already well known to possess health benefits and imparting disease resistance to the consumer. Our LA-960 is the ideal tool in particle characterization, to assist in understanding various aspects of nutraceuticals (such as Coenzyme Q10 (coQ10), Omega-3, Whey Protein etc.) including bioavailability and solubility.

Browse Applications

Temperature management for roasting processes such as tea etc.
Temperature management for roasting processes such as tea etc.
Temperature management for cookies, bread and etc.
Temperature management for cookies, bread and etc.
Temperature management for sake, miso, soy sauce and etc.
Temperature management for sake, miso, soy sauce and etc.
Temperature management for candies and etc.
Temperature management for candies and etc.
DLS vs. Diffraction of Flavor Emulsions
The particle size distribution of many flavor emulsions has a substantial effect on their performance. Particle size distribution can affect mouth feel, appearance, and emulsion stability.
Residual Sodium Check During Clean-in-Place Process
sodium check 01
A Comparison of Wet and Dry Size Measurement of Flour
Flour is the product of milled grains. Typically the distribution is wide and the size varies depending on the desired final product.
Particle Size Analysis of Pinto Bean Paste
Bean paste is a milled bean product containing large sections of the seed coat along with varying sizes of ground cotyledons, the fleshy section of the bean. Particle size of these components has a direct effect on the final product.
Sterilization Process in Food and Beverage Manufacturing
Time‐resolved Fluorescence for Monitoring Food Composition
The use of time‐resolved fluorescence has expanded as the relative cost of instrumentation has decreased in recent years. One area where this is especially true is in the food industry, where time‐resolved fluorescence has been applied in the characterization of food stuffs as well as aspects related to food safety and degradation.
Surface Plasmon Resonance Imaging (SPRi) for Foodborne Pathogen Screening
Particle Sizing of Flavor Emulsions
An emulsion is droplets of one fluid suspended in another fluid. The stability of an emulsion depends on both the initial size of the droplet and a surfactant which is often added to stabilize the surface of the droplet.
Analysis of Hydrous Samples like Salami
Enables measurement of hydrous samples and foreign materials can be detected through image processing.
Rapid Extra Virgin Olive Oil Classification and Blend Quantitation
Rapid Extra Virgin Olive Oil Classification and Blend Quantitation
The resurgence of interest in the Mediterranean Diet and its associated health benefits have directed focus on the role that Extra Virgin Olive Oil plays. The increasing awareness is leading to increasing product demand, but also opportunities to compromise quality. Hence the need for rapid analytical methods to perform Quality Analysis of various product samples.
Particle Analysis in Food and Beverage Applications
Many food products exist in particulate form ranging from powders to emulsions, suspensions and pellets. The size distribution of the particulates can affect the taste, appearance, stability, processability, and functionality of the final product. Proper particle characterization of food products requires a range of analytical instrumentation that HORIBA particle technologies have successfully applied into the food industry.
Particle Analysis of Flavoring and Flavorants
Foods we love rely on flavorings (or flavorants) to enhance their taste. Flavorants can reduce the costs of food processing while allowing a healthier diet. For maximum impact, particle size is important. Chefs and food scientists look beyond the name of the flavor and consider how it behaves during cooking and manufacturing. Much of this depends on particle size.
Production Control of Sugar using the CAMSIZER Digital Image Analyzer
The use of the CAMSIZER digital image analysis system is a useful tool to achieve production optimization in sugar manufacturing.
Particle Characterization and Quality Control of Sugar Crystals and Powdered Sugar
Quality control is an essential part of sugar production. In this work, particle size of crystal sugar and commercial powdered sugar will be discussed.
Material Characterization of the Next Generation Sugar Substitutes
This study focuses on the critical particle diameter of dry sugar granules as particle diameter is an indicator of: Flowability, Dissolution and mixing, and Powder uniformity.
Particle Analysis of Mayonnaise
This application note reviews the important role that particle size plays in the formation of mayonnaise and mayo products and how changes affect the taste and consistency of these alternatives.
Size and Shape of Salt using Dynamic Image Analysis
Many salt producing facilities have now switched to dynamic image analysis (the CAMSIZER), which is quicker, more efficient, and provides additional information about the shape of the salt crystals. This application note describes how the CAMSIZER has been successfully used to characterize salt size and shape.
Particle Analysis of Chocolate
Particle size of cocoa powder used in chocolate affects color and flavor strength. The industry refers to “mouthfeel” as a gauge of acceptability or rejection. If the particles are too large, it will not have a consistent creamy taste. Particle size also affects the level of bitterness when tasted.
Determination of Sodium and Salt Content in Food Samples
sodium salt content in food samples_01
pH Measurement of Pickled Fruits and Vegetables
pH in pickled fruits Veggies_01
pH Measurement in Acidification of Fermented Sausages
Quantitative Analysis of Soil Extracts with ICP-OES.
Measuring Sodium Content in Chili Sauce with LAQUAtwin Na-11 Pocket Meter
Content in Chili Sauce Na-11-01
Measuring Salt Content in Chili Sauce with LAQUAtwin Salt-22 Pocket Meter


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