CDR Foodlab Range:
Food and Beverage Analyzers
- FoodLab Touch designed for analysis in food like milk, eggs, tomatoes, vegetable puree, cheese, dairy products and fats.
- FoodLab Touch and Junior for fats and oils designed to measure the Free Fatty Acids (FFA)/Acidity, Peroxide Value (PV), Soaps, Anisidine value (AnV) in oils and fats
- OxiTester designed to measure the Acidity (FFA), Peroxide Value (PV) and Polyphenols/Oil Stability Index (OSI) in vegetable oil like olive oil, avocado oil, seeds oil etc.
- PalmOilTester designed to measure acidity (FFA), Iodine Value (IV), DOBI & carotene content, Peroxide Value (PV), Anisidine Value (AnV) in palm oil
- WineLab Touch and Junior designed for analysis of Wine and Must
- BeerLab Touch and Junior designed for analysis of Beer
- MiniFood designed to determine the Acidity (FFA) and Peroxide Value in olive oil
- FoodLab Junior for Milk Urea Nitrogen (MUN) in milk
The systems of the FoodLab range include a photometric analyser and a series of pre-filled and ready to use reagent kits developed by the research laboratories of CDR.
All the systems are easy to use, do not require calibration, technical support and maintenance, provide that are compliant with reference methods, and eliminate the need of preparing the samples in advance.
Read more about the analysis instruments of the FoodLab Line»
- Wednesday, 15 June 2016 09:29
Thanks to the new distribution agreements with the Danish company Food Diagnostics, CDR FoodLab analysis systems will strengthen its presence in the North European market: from Denmark to Sweden, from Iceland to Faroe Islands and Greenland. [More...]
- Wednesday, 16 March 2016 10:41
CDR Belgian distributor Cereal Tester presents CDR FoodLab, the range of chemical analysis systems for the quality control of Foods and Beverage, at Laborama Expo. The exposition is held in the Brussels region at Groot-Bijgaarden in March 17 & 18 [More...]
- Tuesday, 23 February 2016 08:52
One of the most important processes impacting biological and organoleptic stability in wine is the so-called malolactic or secondary fermentation. Through this process, the wine sheds acidity, grows smoother and acquires more complex, mature flavours. Here you will find some key points to fully understand and control malolactic fermentation. [More...]