Food research and analytics services

Our offering

We provide research and development services in the food industry, related laboratory and pilot level experimental capabilities and laboratory analytics. Our special expertise focuses on the development of new, sustainable food innovations, where we utilize a wide range of product, component and value components in food raw materials to develop the chemical, microbiological or physical properties of products to improve both shelf life and structure.

In addition, we offer research services to develop digital and technological solutions for food production, such as utilizing the latest sensor technology and artificial intelligence in optimizing production processes. We develop solutions that improve the product properties, safety and shelf life of food. We value local foods and natural products based on a reliable food system. We promote sustainable food production solutions in organic and local food production, considering local resources and food safety challenges.

Services

Food quality and process research

Food safety, healthiness and quality, such as nutritional value, play a significant role in the development of new products. The key to improving the quality and value of products is the utilization of valuable product and component components of raw materials and the optimization of production processes. For these needs, we offer research and analysis services, the content of which can be defined in a customer-oriented manner.

The need for research may focus on, for example, the effect of processing or temperature treatment on the chemical composition or nutritional value of food. These issues include, for example, sugars, pigments, fatty acids and volatile aromatic compounds.

Freeze-dried mash of red currant berries, which can be used, among other things, as a food dye. — Freeze-dried mash of red currant berries

Food stability and spoilage testing

Food stability testing and the assessment of spoilage processes play a key role in the product development of innovative new foods. Research needs may also focus on the development and evaluation of food process or packaging technologies to determine how they affect the service life and quality of food products.

We offer research services related to stability testing, which include, for example, the assessment of microbial contamination, humidity, temperature, colour, free water and other factors affecting shelf life.

Development and optimization of innovative foods

In the development of new foods, it is essential to know the structure of the food and the factors affecting it. The need for research may focus on determining the processability of food and identifying structural changes caused by various processes, as well as quality control. For this need, we offer various studies and measurements of structural properties.

We use several methods for food structure studies that utilize modern rheometers. For viscosity studies, we use two rotational viscometers (Anton Paar MCR 72 and Brookfield). For the study of structural properties such as stretching, compressive and fracture strength, we use the Brookfield CTX Texture Analyzer.

Anton Paar MCR 72 rotational viscometer heated platform that allows studying the temperature behavior of liquids. — Anton Paar rotational viscometer

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