When it comes to measuring the heat level of chilies or chili powders, one common question we receive at FoodSense is about how our technology compares to High-Performance Liquid Chromatography (HPLC). Let's dive into this topic and explore why understanding these differences can be crucial for anyone involved in the spice industry. The Challenge of Consistency Imagine you're a chili powder breeder, handler, or dealer based in Southeast Asia. You've just received HPLC results

Please watch this video and the material on this page. 1.0 Our customers are keen to understand how the instrument is calibrated. If calibration is not required, they would appreciate a thorough explanation of how to ensure the accuracy of the data obtained, verification sensor works and how often for your annual calibration and how long it will take) 2. Could you please elaborate on the basis for the spiciness scale indicator? 3. What are the minimum and maximum values that

1.0 Executive Summary A commercial food product labeled as "Hot Maple Syrup" was analyzed in triplicate to determine its capsaicinoid...

1.0 Abstract This report details the quantitative analysis of the capsaicinoid content, expressed in Scoville Heat Units (SHU), of an...

1.0 Executive Summary This report details the quantitative analysis of a chili-infused syrup sample using the Food Sense Generation 4...

We Put the One Chip Challenge to a Scientific Test: The Truth About Its Scoville Rating You’ve seen the videos, heard the hype, and maybe...

Meta Description:  We put coffee and Red Bull to the test with a biosensor. See the real-time data that reveals the shocking difference...

In the competitive landscape of canned fish and other ambient goods, a "spicy" or "hot" label is a powerful market differentiator. But...

Relevant links from the video If you’re in the business of food quality, product development, or simply have a passion for precision,...

If you’ve ever opened a can of spicy tuna, you’ve seen the dilemma firsthand: a layer of oil or brine pooled on top, with the tuna itself...

We are having two webinars on the 23 October 2025. They are designed so that you get the live experience, but you can choose the webinar...

How a simple timing issue can affect your Scoville Heat Unit results and how we’ve fixed it. We are committed to providing not only...

In this video, I demonstrate how to measure the Scoville Heat Units (SHU) of whole chilies using the Food Sense Generation 4. Everything...

In this video we tested the Scoville Heat Units of Grey Goose Sriracha Mayo Chilli Sauce Testing Sriracha Hot Sauce with Food Sense Gen 4...

Measuring Caffeine in Coffee and Decaf with Food Sensitation 4 Good morning, everyone! Welcome to this blog post where we’ll explore how...

In this webinar we will analyse a clients data.

Data Storage & Cloud Features Cloud-Based Storage : All test data (raw signals, results, timestamps) is automatically sent to the cloud...

Understanding Dry vs. Wet Weight with FoodSense Generation 4 🌶️🔥 In this video, I dive into a common question about FoodSense...

FoodSense analytical system. In this session, we analyze: Red Bull Energy Drink Regular Instant Coffee Decaffeinated Coffee Key...

Key Highlights: ✅ Live Demos: Witness real-time testing of Red Bull, caffeinated coffee, and decaffeinated coffee using our portable,...