Smart formulation in food technology

Harnessing infrared spectroscopy for consistent and predictable apple puree quality

08-Apr-2024 - Apple puree is a major market player, integral to various products, yet its quality varies with the diversity of apple cultivars and processing conditions. For fruit processors, the ever-increasing variability of raw fruits means that their empirical knowhow may not be sufficient to produce ...

Non-destructive on-site analysis of organic substances using a small modular spectrometer platform

A compact and cost-effective alternative to expensive benchtop devices based on line sensors

04-Apr-2024 - Compact and ultra-compact near-infrared (NIR) spectroscopy systems for the evaluation of organic substances are critical to industries as diverse as food, textiles, and pharmaceuticals. On-site, non-destructive analysis provides confidence in quality control and saves time. The non-resonant ...

analytica 2024: Food analysis for sustainable nutrition

From PFAS to microplastics: focus on new harmful substances

16-Nov-2023 - From meat-free cold cuts to vegan salmon, the food market is changing. More and more consumers want to eat sustainably, but without sacrificing the taste of familiar products. “Modern analytical methods play a key role in the development of alternative foods, which is why analytica is ...

Checking items of clothing using a smartphone, AI and infrared spectroscopy

Also suitable for food and skin testing

06-Oct-2023 - Researchers at Fraunhofer have developed an ultra-compact near-infrared spectrometer suitable for recognizing and analyzing textiles. Mixed fabrics can also be reliably identified through the combination of imaging, special AI (artificial intelligence) algorithms and spectroscopy. The technology ...

Novel insights into one's own body via smartphone

trinamiX is working on previously impossible smartphone features

06-Jun-2023 - trinamiX GmbH, a leader in biometric and infrared sensing solutions, envisions a future of smartphones with features that have been deemed impossible: Smartphones equipped with trinamiX Consumer Spectroscopy – a built-in near-infrared spectrometer that grants molecular insights into the body. For ...

First comparative study on automated analysis methods of large data sets in microplastics research

27-Mar-2023 - The lack of uniform analytical standards currently prevents the comparability of data on microplastics in the environment. Researchers from the University of Bayreuth and the Alfred Wegener Institute, Helmholtz Centre for Polar and Marine Research (AWI) have now, for the first time, compared two ...

Fagron acquires majority share of Fraunhofer IPMS’ spin-off HiperScan

02-May-2022 - Fagron, a leading global company active in pharmaceutical compounding, announced on April 14th the acquisition of HiperScan, the German market leader for reliable raw material identification in pharmacies. HiperScan is a spin-off of Fraunhofer IPMS and the German market leader for reliable and ...

Detailed insights into the composition of organic liquids

Startup trinamiX expands NIR spectroscopy portfolio by transmission solution

10-Nov-2021 - trinamiX GmbH, a wholly owned subsidiary of BASF SE, is presenting the latest addition to their pioneering portfolio: A portable solution to grant institutions and companies immediate insights into the molecular composition of liquids. trinamiX has once more successfully transformed the ...

Easy detection of materials

Low-cost, mobile near-infra-red spectrometer provides information about different substances

14-Jun-2021 - Sugar or sweetener? Cotton or wool? Fake or genuine? At first glance, the average consumer finds it hard to tell the substances that food or textile products actually contain. Equipment which uses infra-red measurement to identify materials can provide quick answers to these questions, though. ...

New technology to detect bitter almonds in real time

02-Feb-2021 - Who hasn't at some point been chewing on an almond and tasted an unpleasant and unexpected aftertaste that has nothing to do with the taste we are used to from one of the most consumed nuts in the world? The culprit has a name: amygdalin, a diglucoside that, when in contact with enzymes present ...