News & Topics

Case study: is it possible to reduce the mashing time improving the process efficiency with in-house brewing process control? The case study shows that it is possible to reduce the mashing time improving the process efficiency using CDR BeerLab^® to perform chemical analysis of beer for in-house brewering process control.

Is setting up a quality control laboratory in the winery a determining factor for wine quality? What are the potential difficulties in carrying out quality control in the winery? What are the solutions for simple vinification control? For more information on this topic, download the article COMPLETE CONTROL OF VINIFICATION IN A SINGLE ANALYSIS INSTRUMENT.

People from 35 countries visited CDR booth at SNACKEX to see the innovative quality control methods for snack available with CDR FoodLab^®, the analysis system already used by snack industries worldwide. The most used application is the quality control of the oil during the frying process and the control of the quality of savoury snacks (fried chips, corn chips, etc.) as well as nuts (peanuts, hazelnuts, pistachios, etc…).

Simone Bellassai, Chemist, oenologist and CDR WineLab® specialist, and Anne Flesch of Fermentis will […]

The English brewery BAD Co. has recently installed state-of-the-art brewery at their Dishforth site, taking the opportunity to improve quality control processes in brewing in order to looking for a well-known national retailer for an English brewery with CDR BeerLab^®. Here is the case study.

As is known, due to global warming, we are witnessing increasingly adverse and difficult weather conditions. The rise in average temperatures is in fact causing an increase in the frequency of hot and dry vintages alternating with rainy and cool years. In difficult climatic conditions, in addition to the usual analysis of sugar, total acidity, pH and acetic acid, yeast assimilable nitrogen and gluconic acid are the fundamental parameters available to the oenologist to better manage the fermentative process, an essential starting point to obtain a quality wine. What are yeast assimilable nitrogen and gluconic acid? How can these analyses affect alcoholic fermentation? For further information on these important themes you can download the article: VINIFICATION IN THE ERA OF GLOBAL WARMING

CDR WineLab®, wine analysis system, is at SITEVINITECH China, the important exhibition for the wine industry specialists to be held in China – Ningxia, Yinchuan, from 13th June to 15th June 2017.

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

CDR will be at SNACKEX in Vienna the next 21st and 22nd of June. SNACKEX is the international event for the savoury snacks and snack nut.

We exhibit the CDR FoodLab® for the specific application on snacks: fried potato chips, extruded and pellet snacks, tortilla chips and the various types of snack nuts.

The team of students of Massachussetts Institute of Technology, VOCA, and MIT D-Lab researchers are using the CDR FoodLab® Junior in the project to develop a feasible, low-cost method of avocado oil production in Tanzania.