Vis/NIR spectroscopy is frequently used in the food, beverage, and dairy industry for non-destructive and in-situ analysis of crops, raw materials, in-process materials, and finished product. Scientists are also utilizing Vis/NIR spectroscopy to develop nutritionally enhanced products.

Properties typically measured in food, beverage, and dairy products include levels of fat, protein, moisture, particle size, sugar content, brix and acidity, blend analysis, among others. With the added Visible Region offered by ASD instrumentation, more reliable data is achieved, decreasing the chances of off-spec product, and thereby greatly increasing overall product quality control and boosting your bottom line.

ASD Vis/NIR instruments are successfully used for analyses in:

• Cheese
• Eggs
• Butter
• Beer
• Wine
• Baked goods
• Cereal
• Produce
• Jams/Jellies
• Fish

For information about ASD instrumentation suited for non-destructive, in-situ analysis of fat, protein, moisture, sugar, brix and acidity levels for the food, beverage, and dairy industry select the links below.