At FoodSense, one of the questions we are occasionally asked is: "If a FoodSense Generation Four result differs from a laboratory HPLC result, which one should be trusted?" The instinctive response from many people is to assume that the laboratory result must be correct. After all, HPLC has long been regarded as the industry's reference method for capsaicinoid analysis. However, the reality is often more complicated, particularly when testing complex manufactured foods rather than simple...

One of the most common questions we receive is how FoodSense Generation 4 (FSG4) compares with traditional HPLC methods used to determine capsaicinoid content and calculate Scoville Heat Units (SHU). Several customers have carried out side-by-side comparisons between FoodSense and independent HPLC laboratories. One customer invested significant effort in collecting comparison data, and the results demonstrated a strong correlation between the two approaches. You can explore the full case...

Join us for an exclusive live webinar showcasing FoodSense, an innovative technology for the rapid and accurate measurement of Scoville Heat Units (SHU) across chilli and chilli-based products. In this session, we will demonstrate real-time SHU analysis, cloud-based data tracking, and how AI and Large Language Models (LLMs) can be used to interpret results, identify trends, and generate actionable insights. To make the session accessible globally, we are hosting two identical webinars on 3rd...