Research and quality control in the manufacture and development of food
The food industry is a hugely competitive industry and we are always surprised at the level of research that goes into producing the foods that we eat on a daily basis.
In the past we have tested many different foods including but not limited to the roughness of steak for characterising taste, we have looked at the surface of bread to determine it’s ability to harbor bacteria and we have spoken with customers working on the homogenization of liquids.
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