Food Research & Development

Food Research & Development

There are various goals to food research and development, such as (1) ensuring food availability; (2) improving the quality, taste and appeal; (3) increasing the variety, freshness, convenience and shelf-life; (4) reducing the cost of food and (5) optimizing the entire production process and workflow. All in all, to have a supply of affordable, fresh, safe and high-quality food.
Food testing supports the food industry in achieving these goals. With capabilities including but not limited to formulation analysis, food compositional analysis, food texture analysis, odors and off-flavor analysis, food industries can better optimize their processes and accurately determine their results to meet current demands and future food trends.

Aminosäuren

Amino acids

 

 

Organische Säuren

Organic acids

 

 

Zucker

Sugar

 

 

Süßstoff

Sweetener

 

 

Bitterkeit

Bitterness

 

 

Textur von Lebensmitteln

Texture

 

 

Farbe

Color

 

 

Frische

Freshness