Tech helps get the most out of food

With food becoming increasingly high tech, and consumers paying extra attension to what they are putting into their bodies, analytical equipment is becoming more important than ever.

This article features some of the most recent research from postdoctoral fellow at Massey University Dr Zhigao Niu who says utilising analytical technology can be the difference between a product’s success or being overlooked on the shelf. One such instrument is the Malvern Zetasizer, which measures the particle size of products down to the nm range in addition to surface charge. These properties are key for the food industry and help to understand how food will look, taste and feel on the palate as well as how it will react on the shelf over time. This technology is particularly useful for analysing milk and milk powder. The Zetasizer is also useful for edible films, wine, beer, oil in water emulsions, food flavourings and coffee.

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