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

Residual Sodium Check During Clean-in-Place Process
sodium check 01
Sterilization Process in Food and Beverage Manufacturing
Srerilization 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.
Particle Size of Chocolate
Chocolate image
Particle size of cocoa powder used in chocolate affects color and flavor strength. The industry refers to “mouth feel” as a gauge of acceptability or rejection. If the particles are too large, it will not have a consistent creamy taste. If the particles are too small, the taste will be powdery and chalky. In this application, the range of particle size is more important than median or mean values.
Surface Plasmon Resonance Imaging (SPRi) for Foodborne Pathogen Screening
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
Hazardous Substances in Food and Beverage Manufacturing
Soft Drink Manufacturing in Food and Beverage Manufacturing


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