Food Quality


Food Quality


QIB Extra can help you in all aspects of food quality; we help reduce changes in quality that occur during processing or storage. Our services include;
 
  • Texture Analysis
  • Consistent Food Products
  • Shelf-life
  • Food Quality Services
  • Rheology & Structure
  • Food Processing Method Development
  • Training

Buffalo Mozzarella Authentication

QIB Extra offers a new test to combat buffalo mozzarella fraud.

Coffee Authentication

QIB Extra is pleased to announce a new rapid analysis for the screening of Arabica coffee.

Analysis of Food Bioactives

Food Bioactives, particularly plant-based bioactives, are the focus of intense research with regards to their beneficial health properties.

Microbiology

Food Safety is an essential part of product manufacture. QIB extra has expertise in the major bacterial pathogens of concern and can help with process validation with regards to ensuring safety guidelines are met. 

Nutritional Information Solutions (NIS)

New legislation requires producers to label all foods with nutritional composition data. NIS can provide software to enable you to calculate your nutritional information from your recipe ingredients or if preferred can calculate the nutritional information for you.

Stats and Analysis

We offer access to a team of professional statisticians who will aim to give understandable answers to your data analysis questions or problems as well as help you design experiments. 

NCYC

National Collection of Yeast Cultures (NCYC) offers a number of commercial services including contract R&D, yeast identification, DNA fingerprinting and safe deposit.

Authentication

Utilizing the expertise of the Analytical Sciences Unit at Quadram Institute, QIB Extra is able to offer  rapid screening methods for detecting substitution of undeclared material in foods.

Applied Research and Analytical Services for Industry

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Latest News

QIB Extra Scientists Publish Important Manuscript on Bacillus cereus and Chilled Foods

07/10/2019

QIB Extra consultant microbiologist Professor Mike Peck and colleagues have recently published a paper examining the risk of food poisoning with Bacillus cereus in minimally processed chilled foods.

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Microbial Safety Study of Sous Vide

16/09/2019

Our Microbiologist Jemma Snell takes a look at the microbial safety of the well know cooking method, sous vide. 

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