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Food and beverage
The production of food and beverage products requires precise, reliable analyzers for process monitoring and quality control
The food industry is subject to particularly strict regulations regarding the quality and safety of its products. Therefore, food quality control laboratories require cost-effective, reliable instruments and methods capable of handling challenging sample matrices.
Metrohm provides robust, high-quality analytical instruments adept at measuring low analyte concentrations and handling complex matrices. In addition, you can count on our extensive application knowledge and excellent service.
Strict standards stipulate the quality of food and beverage products. Metrohm actively participates in standards development at EPA, AOAC, and ISO, contributing with our application know-how.
Discover our latest solutions for your analysis
Ion chromatography for food and beverage analysis
Download this e-book to learn more about the advantages of ion chromatography for food and beverage analysis. The e-book presents application examples, outlines IC compliance with norms and standards, and discusses automation and inline sample preparation as time and money savers.
Food and beverage
Sub-industries (9)
Products
Metrohm supports your workflows with robust technologies – including titration, ion chromatography, NIR spectroscopy, and more – for monitoring everything from acidity and salt content to sugars, preservatives, and contaminants.
- WP-009Automated determination of major anions and oxyhalides in drinking water using OMNIS IC and single-standard calibration
This white paper demonstrates how OMNIS IC combines high analytical performance with advanced laboratory automation for drinking water analysis.
- AN-NIR-155Salt content in pickled vegetables by near-infrared spectroscopy (NIRS)
This study demonstrates that near-infrared spectroscopy (NIRS) provides a fast, reagent-free method for determining salt content in ready-to-eat pickled foods. Salt content is a critical quality and safety parameter in the production of pickled vegetables and must be monitored throughout processing and in the final product. Although NaCl exhibits no characteristic NIR absorption bands, salt-induced changes in water absorbance bands enable its quantification by NIRS.
- AN-H-076Determination of the iodine value in fats and oils
As a key quality control parameter for fats and oils, the iodine value (IV) represents the degree of unsaturation. In this Application Note, excess Wijs reagent reacts with double bonds in the sample, and the iodine formed is quantified by thermometric back-titration with sodium thiosulfate. Thermometric endpoint titration (TET) provides a rapid, robust alternative to potentiometric methods by detecting the reaction enthalpy change without requiring sensor maintenance.
- AN-NIR-143Semola and semolina quality control using NIR spectroscopy
This Application Note demonstrates the use of NIR spectroscopy for the rapid, simultaneous determination of key quality parameters in semola and semolina flours, including protein, moisture, ash content, gluten, and water absorption. Compared with conventional reference methods, NIRS provides a faster, simpler, and highly accurate alternative with excellent precision, enabling efficient quality control and consistent production of high-quality pasta products.
- AN-NIR-148Fish meal analysis by near-infrared spectroscopy
Fish meal is a nutrient-rich feed ingredient requiring analysis of parameters such as protein, fat, fiber, moisture, and ash content. This Application Note demonstrates the feasibility of using near-infrared spectroscopy (NIRS) for rapid multiparameter fish meal analysis without chemical reagents. NIRS delivers results within seconds, reducing costs, improving laboratory safety, and increasing sample throughput compared with conventional wet-chemistry methods which can take hours to perform.
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