Food and Beverage Analysis

An upcoming talk at the 2026 SciX Conference will focus on nanoplastic analysis to distinguish between plastic and non-plastic particles.

The Peter Griffiths Award, named for the legendary infrared spectroscopist, recognizes the best paper published annually in Applied Spectroscopy Practica. Its inaugural recipients, Sara Fraser-Miller and coauthors, will be honored at SciX 2026, and the journal is now accepting 2026 submissions for the third award.

An upcoming poster presentation set to take place at the American Chemical Society (ACS) Fall 2026 Meeting will explore how spectroscopy is being used to distinguish different roasted coffee types.

Webinar Date/Time: Tue, Sep 8, 2026 2:00 PM CEST (8:00 AM EDT)

Handheld spectroscopy tools are being used to identify food fraud.

A new review in Food Physics finds that combining near-infrared spectroscopy with machine learning is transforming food quality testing across sectors like meat, dairy, and produce.

Webinar Date/Time: Mon, Jun 29, 2026 11:00 AM EDT

A recent study presented a reagent-free FT-IR-based spectroscopic method that detects melamine adulteration in milk powder at concentrations as low as 0.46 parts per million.

Spectroscopy is playing an increasingly important role in detecting adulteration in food products. We highlight some of the recent research on this topic in this Q&A.

Researchers at the National University of Singapore have demonstrated that widely used spectroscopic methods for detecting adulteration in edible bird's nest products are based on a false assumption — that genuine product has a uniform chemical signature.

In the second part of our interview with José Miguel Hernández Hierro, an associate professor at the Universidad de Sevilla, he discusses the scalability challenges in this work, touching upon variables such as raw material variability, extraction efficiency, and storage stability.

Can grape pomace be a plant-based alternative to help improve wine stability and sensor quality? José Miguel Hernández-Hierro, who is an associate professor at the Universidad de Sevilla, explains why it might.

Webinar Date/Time: Thu, Apr 16, 2026 11:00 AM EDT

In this overview, we explore how spectroscopy is advancing the agriculture industry.

A recent study shows that bioimpedance spectroscopy can non-invasively and reliably assess fruit and vegetable freshness by tracking electrical changes during ripening.

This review article highlights how a new review by Da-Wen Sun demonstrates that integrating spectroscopy with chemometric techniques can significantly improve cold chain food quality monitoring, authentication, and overall system efficiency.

In this study, surface-enhanced Raman spectroscopy (SERS) and solvent extraction were used to detect aconitine (AC) in various complex matrices using gold nanorod substrates. The experimental results demonstrated that ether efficiently extracted AC from soy sauce as an example complex matrix.

A recently developed sensor demonstrated that it could improve tannic acid detection in both food and environmental systems.

A new study from Heilongjiang Bayi Agricultural University pioneers rapid, non-destructive detection of illicit food additives using deep learning and near-infrared spectroscopy.

A recent study explores how Fourier transform infrared (FT-IR) spectroscopy can be used to predict key dough-making characteristics.

A recent study investigates microplastic contamination in beverages sold in South Africa, exploring whether it impacts alcoholic and non-alcoholic beverages more directly.

A recent study published in the Journal of Chemometrics explored how chemometric modeling can be used to examine ingredient interactions in processed foods.

This compilation of articles shows how spectroscopy is being used to ensure honey authentication.

A review article from researchers at Liaocheng University explores the challenges of applying vibrational spectroscopy techniques to food authentication.

A new study reveals that resveratrol binds to peanut protein arachin through hydrophobic and hydrogen-bond interactions, enhancing protein stability and offering valuable insights for developing functional peanut-based food products.