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Food analytical systems

The implementation of proprietary methods and analytical systems used for the development of medical diagnostic analyzers has enabled CDR to develop the FoodLab line, which comprises a series of practical and reliable systems for chemical tests designed to quickly determine specific parameters in foodstuff.

FoodLab line

The FoodLab line comprises the following systems:

  • FoodLab: designed for analysis on milk, eggs, tomatoes, vegetable puree, cheese and fats
  • FoodLabFat: designed to measure the free fatty acids (FFA)/Acidity, peroxide value/peroxides, soaps, P-Anisidine (para-anisidine AnV) in oils and fats
  • OxiTester: designed to measure the Free Fatty Acid (FFA)/Acidity, and peroxide value/peroxides and polyphenols in vegetable  oil like  olive oil, palm oil,  avocado  oil, etc.
  • miniFood: designed to determine the Free Fatty Acid (FFA) and peroxide value/peroxides in olive oil
  • miniFoodLab: designed to determine the amount of urea in milk, diary products, vegetable mashes and sauces

FoodLab systems are based on analyzers that use a sophisticated spectrophotometric technique and a series of special reagents that have been carefully selected by CDR's research laboratories. These systems do not require a direct contact with the samples being tested because they use pre-batched disposable cuvettes.

Innovative analytical methods

The innovative analytical methods developed by CDR enable to measure the oxidation status of edible oils and fats and determine the parameters required to establish whether diary products, edible mashes, eggs, dried fruit, etc. have been produced and preserved using correct procedures.