Besides the processing aspects, we also offer analytical services related to food and bio-based materials:

Product properties

  • Water activity and water content
  • Color measurement (L-a-b)
  • Viscosity
  • Density
  • Surface tension
  • Texture (texture analyzer)
  • pH
  • Oxidation stability (rancimat)
  • Nitrogen content (Kjeldahl)
  • Product structure (microscopy) and cell disintegration / impedance measurement
  • Nutrient content (big eight)

Particle size measurement

  • Sieve analysis
  • Laser diffraction particle analyzer

Flour and cereal analyses

  • Flour quality (farinograph)
  • Dough quality (extensograph)
  • Gluten quality and quantity (glutomatic)
  • Starch gelatinization (Amylograph, RVA Rapid Visco Analyzer)


  • Plate counts
  • Identification of microbial species (more information)
  • Inactivation kinetics