Food and Beverage Analysis

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.

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.

A recent study explored a novel approach to analyze ancient food and wine residues using FT-IR spectroscopy.

A recent study proposed and tested a new approach for monitoring the nutritional quality of orange juice.

A recent study conducted by researchers from the Taiyuan University of Technology (China) explored a new way to detect pesticide residues at very low levels.

This explainer video highlights how nuclear magnetic resonance (NMR) spectroscopy is being used to improve the evaluation of vegetable oil quality.

A new study demonstrates that infrared spectroscopy combined with chemometric modeling offers a fast, cost-effective way to classify plant-based milk alternatives and detect compositional variability, particularly in almond beverages.

A new study highlights terahertz (THz) metamaterials as a promising non-invasive, highly sensitive technology for improving food safety testing in agriculture.

Webinar Date/Time: Wednesday, September 17, 2025 Morning Session: 10:00 AM EST | 7:00 AM PST | 3:00 PM BST | 4:00 PM CEST Afternoon Session: 1:00 PM EST | 10:00 AM PST | 6:00 PM BST | 7:00 PM CEST