Fried snacks: the knowledge of the oxidation state to improve the Shelf life

Snack foods are currently consumed by millions of people of diverse cultural backgrounds in many countries because they are tempting snacks if characterized by crispness, brilliant colour and flavours.

However, these products can undergo degradation processes, first of all, the lipid oxidation which causes rancidity and off- flavours.

There are several methods to test the shelf life of snacks and bakery foods, but CDR FoodLab® is the only one, not only to be a green method, but also, it is able to give an actual measurement of oxidative stability of finished products, in a simple and fast way.

Comparison between different methods

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IMEKO FOODS conference October 2016

Dr. Simone Bellassai presented the speech “Innovative At-Line Quality and Process Control Methods in Food&Beverage Industry” at the 2nd IMEKO FOODS “Metrology Promoting Objective and Measurable Food Quality and Safety” in Benevento. See the slide show»

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Olive oil quality: analysis and study about the oil produced in 2014

The quality of the olive oil produced this year is much lower than the average of the past years. Our R&D laboratory made its annual analytical study of some samples of olive oil produced in Tuscany. Here you can read all the data and the result of the analysis and find a correlation between the quality parameters and summer rainfalls.

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