Many chilli products make bold claims about the peppers they contain, but how much heat actually makes its way into the final product? In this article, we'll examine a chilli-infused olive oil containing sun-dried tomatoes and chilli, and demonstrate how the FoodSense Generation 4 system can be used to estimate its Scoville Heat Units (SHU). Unlike traditional chilli sauces or powders, infused oils present a unique analytical challenge because oil-based samples do not readily

In this video, we perform a live triplicate analysis of a Moju Ginger Shot using the FoodSense Generation 4 platform. The goal is to measure the total gingerol concentration and assess the repeatability of the method by calculating the Relative Standard Deviation (RSD) across three independent sample preparations. ✅ No editing ✅ Three separate measurements ✅ Sample dilution and preparation shown live ✅ Statistical assessment of precision 📊 Results Three measurements were

Ginger shots have become increasingly popular thanks to their bold flavour and association with health and wellness. Whether sold in supermarkets, health food stores, or cafés, consumers often want to know how much ginger is really present in these products. For manufacturers, ensuring consistency from batch to batch can be a significant challenge. At Zimmer and Peacock, we have developed rapid sensor-based approaches that enable gingerol measurements to be performed in secon

Hot honey has become increasingly popular in recent years, but what about hot maple syrup? In this test, we used the FoodSense Generation 4, sometimes referred to online as the "Scoville Meter", to measure the heat level of a spicy maple syrup purchased from Marks & Spencer in the UK. The Challenge of Measuring Mildly Spicy Products Many spicy products on the market deliver flavour and warmth rather than intense heat. Products such as infused syrups, sauces, dressings and mar

When people think about the Scoville Heat Unit (SHU) scale, they often focus on the final number. However, what is frequently overlooked is the original methodology developed by Wilbur Scoville in 1912. His approach was based on dilution, gradually reducing the concentration of a chilli sample until a panel could no longer detect its heat. At FoodSense, we believe that dilution remains a fundamental part of obtaining accurate Scoville measurements. In this article, we demonst

Understanding the concentration of gingerols in ginger-based products is critical for ensuring consistent quality, flavour, and pungency. In this demonstration, we showcase how the FoodSense Generation 4 platform enables rapid, real-time measurement of total gingerols in both a commercial ginger shot and freshly pressed ginger root juice. Why Measure Total Gingerols? Gingerols are the key bioactive compounds responsible for the characteristic pungency and flavour of ginger. F

The food industry is generating more data than ever before, but data alone does not create value. The real challenge is turning measurements into meaningful insights that help producers, breeders, and manufacturers make better decisions. This is exactly where the combination of FoodSense Generation 4, cloud connectivity, and artificial intelligence can make a significant difference. In a recent live demonstration, we explored how FoodSense Generation 4 enables rapid capsaicin

When discussing chilli heat measurement, many people naturally look to laboratory Certificates of Analysis (CoAs) as the gold standard. However, as we regularly discover in conversations with customers, not all certificates are as definitive as they first appear. In this article, we'll explore some common issues with Scoville Heat Unit (SHU) testing, how widely used HPLC methods are applied in practice, and why transparency and data traceability matter when evaluating results

At FoodSense, one of the questions we are occasionally asked is: "If a FoodSense Generation Four result differs from a laboratory HPLC result, which one should be trusted?" The instinctive response from many people is to assume that the laboratory result must be correct. After all, HPLC has long been regarded as the industry's reference method for capsaicinoid analysis. However, the reality is often more complicated, particularly when testing complex manufactured foods rather

One of the most common questions we receive is how FoodSense Generation 4 (FSG4) compares with traditional HPLC methods used to determine capsaicinoid content and calculate Scoville Heat Units (SHU). Several customers have carried out side-by-side comparisons between FoodSense and independent HPLC laboratories. One customer invested significant effort in collecting comparison data, and the results demonstrated a strong correlation between the two approaches. You can explore t

Join us for an exclusive live webinar showcasing FoodSense, an innovative technology for the rapid and accurate measurement of Scoville Heat Units (SHU) across chilli and chilli-based products. In this session, we will demonstrate real-time SHU analysis, cloud-based data tracking, and how AI and Large Language Models (LLMs) can be used to interpret results, identify trends, and generate actionable insights. To make the session accessible globally, we are hosting two identical

Measuring the heat of chilli products is far more nuanced than simply assigning a Scoville Heat Unit (SHU) value. During a recent webinar, a number of insightful questions were raised around methodology, sample handling, and the interpretation of results. This blog brings those answers together to provide a clearer, practical understanding of how chilli pungency is measured using the Zimmer & Peacock system. A Consistent Approach to Measurement: The Role of the Buffer Solutio

In today’s fast-moving food and beverage industry, the ability to generate reliable, on-site analytical insights is becoming increasingly valuable. From quality control to procurement decisions, businesses need tools that go beyond theoretical lab precision and instead provide actionable results within real-world commercial ranges. Food Sense Technology is designed with this exact purpose in mind — offering a rapid, portable alternative to traditional laboratory methods, whil

Understanding the heat level of chilli-based products is essential for quality control, product development, and accurate labelling. In this live webinar and demonstration, we explored how to measure capsaicin—the compound responsible for heat—in a variety of chilli samples using the FoodSense Generation 4 system. This session covered real-world testing across fresh chillies, chilli powders, sauces, and oleoresins, while highlighting how preparation techniques and sample type

When analysing chilli extracts like habanero oleoresin, one assumption often creeps into the workflow: scale shouldn’t matter as long as the dilution is correct. In practice, however, scale can dramatically influence your results — especially when extraction efficiency is involved. In this post, we walk through a real-world comparison using the FoodSense Generation 4 system, demonstrating how identical dilution ratios can still produce vastly different Scoville Heat Unit (SHU

When it comes to hot sauces, labels can often be misleading. Words like “hot” or “fiery” don’t always translate into real, measurable heat. In this post, we put that to the test by analysing Fuego Red Jalapeño Hot Chilli Sauce using the FoodSense Generation 4 device—sometimes referred to as a Scoville meter. Let’s walk through the process, the results, and what they actually mean. First Impressions: Aroma and Expectations Before any measurements, the sauce was assessed inform

A quick, practical demonstration using a retail hot sauce In this short demonstration, we put a retail hot sauce to the test using FoodSense Generation 4, our latest solution for measuring chilli heat accurately and transparently. Hot sauces often come wrapped in dramatic branding—skulls, warning labels, and “death-tier” claims—but how hot are they really? Rather than relying on marketing or vague Scoville claims, this video shows how FoodSense Gen 4 measures actual Scoville

A live demonstration of modern, objective hot sauce heat measurement using FoodSense Generation Four 🌶️ Live Streaming Webinar & Instrument Demo 📅Morning Session Register now to secure your place 📅 Afternoon Session Register now to secure your place Turn Heat into Data: Measure Scoville Heat Units with Confidence Hot sauce consumers expect consistency. Regulators demand accuracy. Product developers need speed. Join us for a live streaming webinar and demonstration focused

Introduction to Curcumin and Turmeric as a Natural Product Curcumin is the key active compound found in turmeric, responsible for its distinctive flavour, pungency, and vibrant colour. Beyond its culinary appeal, curcumin is widely recognised for its antioxidant properties and its reputation as a health-supporting natural product. Because of this, curcumin content is of growing interest across the food, nutraceutical, and ingredient supply industries. In this short demo, we s

Understanding the heat level of chili‑based products is essential—especially when they’re designed for creative applications like cocktails. In this demonstration, we show how FoodSense Generation 4 can be used to accurately measure Scoville Heat Units (SHU) in the Niseko chili cocktail mixer , and how those results compare to a familiar benchmark: Tabasco® sauce . This example highlights not only the speed and simplicity of FoodSense measurements, but also the scientific t