Certifications and Studies
The analytical methods developed by CDR’s laboratories and integrated in the systems of the FoodLab range were compared with ISO reference methods.
The certified laboratories involved in the studies expressed a very favourable opinion as regards the compliance of the system, its being in line with the traditional methods, and the rapidity and user-friendliness of its testing procedures.
The systems of the FoodLab range were also used for several several studies by Italian and foreign universities and leading research centres which confirmed the accuracy of the results obtained and the system easiness of use. |
Analysis of Oil Matrices with FoodLab
 Neotron conducted a study with the aim of comparing FoodLab’s method for the determination of the Peroxide Value (PV) and the Free Fatty Acid (FFA) in vegetable oil matrices using methods approved by ACCREDIA.[More...]
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FoodLab and Milk Thermal Processing
 The central research and development laboratory of PARMALAT S.p.A carried out a study entitled "Assessment of a fast method for milk thermal processes: e-fructosyl-lysine" aimed at determining whether the innovative method of FoodLab for the control of dairy products could be used as a preliminary screening test to distinguish different types of thermal processes (pasteurization, direct and indirect UHT).[More ...]
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Study on the Shelf-Life of Ricotta Cheese Conducted Using FoodLab
 FoodLab was used during the study entitled "Comparison between analytical methods for the determination of the amount of ammonia, Peroxide Value (PV), chlorides and lactic acid aimed at calculating the shelf-life of ricotta cheese" conducted by Toppino P.M., Campagnol L., Cori E., Riva M. from Istituto Sperimentale Lattiero-Caseario (Dairy Products Experimental Institute), Lodi DISTAM, Milano [More...]
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Certification
The researchers of CDR’s laboratories have developed a new method to quickly assess milk thermal processes with