FoodSense has the broadest panel of Food Quality and Food Safety in a hand held device. At the time of writing this little device can test: chilli, garlic, white wine, ginger, turmeric, pH and detect E. coli.
At FoodSense we receive a lot of interest for our Chilli Sensor from people producing their own sauces and growing their own chillies at home. We have therefore launched our KICKSTARTER campaign to get this home version of the chilli sensor going. Please click the button below to see our KICKSTARTER campaign.
FoodSense has the perfect pH sensors able to measure the pH of samples otherwise impossible/very difficult to measure by other means. One of our clients uses the pH sensing ability of FoodSense to measure the pH of their cheeses.
It is not hyperbole to say that the launch of the pH sensor for FoodSense is a very significant improvement for the Food and Beverage market, as we have now launched an entirely solid state pH sensor able to work with both easy samples, like liquids, but also hard to test samples like cheeses, doughs etc. The pH sensor is entirely solid state, so no concern of liquids contaminating the sample. The sensor is entirely disposable so no concern about contamination between samples. The sensor is...
The FoodSense - ChilliPot from ZP is a fast and easy instrument able to measure the hotness of chili, the pungency of garlic, the gingerness of ginger, the curcumin in turmeric, the sulfite in wine, the pH and E. coli. In this note we discuss measuring the hotness of chili products and the impact of capsaicin solubility on the necessary dilution when using the FoodSense for measuring the hotness of chili and chili products.
ZP's FoodSense is the perfect technology for people producing quality wines. FoodSense has a sensor for detecting the sulfite in wine, the pH of the wine and the alcohol content. Please see the videos below to see the specific detection of sulfite in wine and for the versatility of FoodSense. Also, please contact us for upcoming releases of new sensors including acetic and lactic acid.
Many people discuss the Scoville Scale and the use of Scoville Heat Units (SHU) to measure the hotness of chillies, but how many people have read the original paper from 1912 by Wilbur Scoville paper printed in the American Pharmaceutical Association? At FoodSense we have read this two page document, and so this has given us an appreciation as to the precision and accuracy of the Scoville Scale/Method. In his paper Scoville says ...'One grain of ground capsicum is macerated over night in 100...
The food production and processing industries are undergoing a quiet revolution as they respond to external and internal pressures. The keywords behind these forces of change include: authenticity, adulteration and waste. Authenticity - is the food labeled correctly Adulteration - is the food made of the ingredients as labelled Waste - is the production efficient/what is the carbon footprint of production Of course the Peter Drucker quote '...if you can't measure it, you can't improve it...' is...