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 Solution At the heart of...

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, while maintaining...

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 can...