Why do food manufacturers measure the colour of food? By measuring the colour of ingredients and final products, food manufacturers are able to: Control and improve quality and consistency Predict shelf life Reduce waste through Right First Time manufacturing principals Eliminate uncertainty and reduce risk Detect adulteration and authenticate raw materials Maintain consistent quality standards Improve the appearance of food Meet different markets colour requirements Optimise production steps to reduce costs and increase output

Our customers often have both R&D and QA labs and the bigger…

Back-to-Colour School! We are redefining the concept of training…