Here is a recording of our live FoodSense Webinar Afternoon Session We have put a code here -- 10%_January2025_discount -- if you...

Here is a recording of our live FoodSense Webinar. We have put a code here -- 10%_January2025_discount -- if you paste this code into...

In this video we show the power of FSG4 especially when it comes to trouble shooting. When testing mild chilli samples please do a 1 in...

A weekly webinar from ZP answering technical questions from the week. Access Djuli by clicking the button below.

In a recent online webinar featuring Ed Currie, the Guinness World Record Holder for the hottest chilli, we were delighted to see a ZP...

In this webinar we test three hot sauces made from: Scotch Bonnet, Habanero Peppers and Carolina Reapers.

In this video we measure the hotness of Nandos Extra Extra Hot Peri-peri sauce .

A short video testing a chilli sauce made of Dragons Breath, Chocolate Bhutlah, Carolina Reaper and Moruga.

In the video we show the testing of caffeine in two coffees, the samples were prepared by suspending 50 mg of sample in 1 ml of buffer.

In less then 5 minutes we were able to measure the Scoville Heat Units (SHU) of Mike's Hot Honey.

In this video we test the caffeine in three samples: tea, coffee and decaffeinated coffee.

A weekly webinar from ZP answering technical questions from the week, the webinar is recorded so there is no need to watch live. •...

In a recent webinar we tested the freshness of whole chillies

In a recent webinar ZP tested an artisan hot sauce.

In a recent webinar we tested a mild chilli sauces.

In this video ZP we discuss the measurement of caffeine in a tea sample.

A weekly webinar from ZP featuring live demonstrations. There is no need to watch live as the webinar is recorded. Mild Sauce Hot Sauce...

In a recent webinar we discussed the caffeine in tea leaves and how the moisture content can effect the measured caffeine concentration.

In a recent webinar ZP tested the caffeine in tea leaves.

In a recent webinar ZP discussed the detection of allyl isothiocyanate in mustard seeds.