Processed foods
Processed foods are meant to withstand the test of time, to be safe, and to have accurate nutritional information. From raw materials and processing, to preservation and packaging, there are tests that need to be run at every stage. Acidification of foods, salt content, temperature and more must be monitored in order for the foods to have their desired lifespan, texture, flavor, and quality.
Dairy
It’s not only the cows that have a lot of work to do when producing dairy products. While every type of dairy product requires a different production process, each one needs to meet particular parameters in order to ensure product integrity, shelf-life, taste, and texture. No matter the product, or the market, testing can help guarantee you deliver the perfect creation.
Meat
With billions of pounds of meat consumed yearly in the United States alone, optimization of meat processing, production, and delivery is at a premium. To guarantee a quality, and more importantly safe, meat product, testing must be done at every step from carcass to shelf. Testing does not have to be time consuming; it can be quick, easy, and even continuously monitored for you so that you have the best product possible.
Maple & honey
Maple syrup and honey are commodities used daily for a variety of purposes. While honey can be produced worldwide, maple syrup is primarily produced in North America, and it has a very limited season. Testing your product for sugar (Brix), temperature, and gradient saves yourself time and money knowing exactly what grade of honey or maple syrup you have so it can go to the best market.