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