Biosero’s Post

🍎 At SCS, we're dedicated to advancements in fruit storage, to include collaborations with leading universities, and conducting our own controlled trials in our state-of-the-art in-house LabPod cold room. This harvest season, we've taken it to the next level by partnering with local research groups and fruit growing organizations in our Washington office to conduct experimental storage trials using our innovative LabPods. 🍏 As pictured below, we're utilizing every inch of our cold room space to test five different apple varieties, including some well-known types and others still awaiting a name and storage recommendations. 📈 By utilizing these pods, we are able to extract data and see the fruit's responses, in real time, to the storage environments to which they are exposed. This data will help create/optimize storage regimes to minimize/eliminate certain storage disorders and maintain quality while in storage awaiting packing. If you're interested in learning more about our LabPods, SafePods, or designing a custom in-house cold room, don't hesitate to reach out. We're always here to help! #DCA #CA #controlledatmosphere #refrigeration #apples #trials #experiment #fruit

Hey Folks! Welcome to Chapter 2 of Saturn's Tale! Let's jump right back in from where we left off because you're just as excited as I am, Right? As the food crisis deepened, the whispers of hope grew louder. The brilliant inventor at Saturn Spraying, now revealed to be Dr. Evelyn Stratos... was ready to unveil her masterpiece: the DiscMatic Spraying System. This revolutionary system was designed to combat the very issues that were plaguing the food industry. Dr. Stratos explained how the DiscMatic worked... Unlike traditional spraying systems that often resulted in uneven coverage and wasted product, the DiscMatic utilized advanced spinning disc technology to ensure precise and consistent application. Whether it was glazes for pastries, oils for meats, or flavorings for fruits, the DiscMatic promised perfect coverage every time. But that wasn't all. The system's digital controls allowed for precise adjustments, ensuring that each product received exactly the right amount of coating. This meant less waste, better flavor, and longer shelf life. Food producers could switch between products effortlessly... thanks to the DiscMatic unique digital signature system, which stored settings for different configurations. It was as if the machine had a memory, knowing exactly what to do at all times. The food industry was abuzz with excitement. Could this be the hero they had been waiting for? Could the DiscMatic really bring an end to the chaos and restore order to the world of food? Stay tuned to find out! #DiscMatic #FoodRevolution #SaturnSpraying #StayTuned

𝐅𝐢𝐝𝐞𝐬𝐬𝐞® | 𝐈𝐧𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐨𝐧𝐚𝐥 𝐇𝐚𝐦𝐛𝐮𝐫𝐠𝐞𝐫 𝐝𝐚𝐲 Do you savour a juicy hamburger now and then? And how about its plant-based counterpart? Our recent LinkedIn poll confirmed that, in addition to taste, structure and mouthfeel play crucial roles when choosing a plant-based alternative. Interestingly, studies have shown that some plant-based options can be perceived as dry. But fear not! Enter Fidesse®: • Intrinsic moisture-capturing cell structure: Fidesse® captures moisture from within, ensuring your product stays juicy. • Unaffected cell structure: Processing and preparation don’t alter this unique cell structure, preserving quality • Taste and colour absorption: Fidesse® absorbs flavour and colour within the product matrix • In a nutshell: the delightful taste and juiciness are unleashed only when you take that first bite! Want to learn more? Follow us on Cosun Beet Company, or visit our website: https://lnkd.in/ewAgnbBr #Sustainability #Innovation #PlantBased #duurzaamheid #innovatie #suikerbiet #fidesse #sugarbeetpulp #brightbeetsolutions

Hello again! It’s time for the "Explain It to a 6th Grader" series! Today’s topic: #ChromatographyFree With a month left of smoothie season, let’s use a smoothie analogy. Imagine you want to figure out what's in your smoothie. Normally, you'd need to separate each ingredient one by one—painfully tricky, right? 🥱 That’s what chromatography does—it separates things in a mixture, helping scientists figure out what’s inside. What if you could just ZAP ⚡ your smoothie and instantly know everything that's in it?! That’s where DART-MS comes in! It’s chrom-free. Meaning it skips the slow part and gives you quick answers. No, waiting around—just fast, direct results! It’s like a magic wand that identifies things without separating them first. 🧙♀️🧙 It's your turn, let's hear your take— Ben Yong ! Join the #ChromFreeMovement and let our team convince you #BeConvinced

🔪 Elevate your grinding and homogenizing game with the knife mill GRINDOMIX GM 200! 🌟 With two sharp blades and a mighty 1000 W motor, it swiftly processes up to 0.7 liters of foods and feeds. Perfect for high-water, oil, or fat content substances, it's also your go-to for grinding dry, soft, and medium-hard products. 🔄 Enjoy a quick homogenization process without temperature spikes, ensuring the preservation of volatile sample components. Plus, with reproducible parameter settings, programs, and sequences, this mill guarantees analytical results with minimal standard deviation. 👌 The GRINDOMIX GM 200 goes beyond with its wide selection of lids and containers, allowing adaptation to your unique application needs. Say goodbye to household mixers – embrace the professional power of the GRINDOMIX GM 200! 💪 #GrindingMaster #LabEssentials #GRINDOMIXGM200 #Food #Feed #VerderscientificUSA #science #laboratoryequipment

here's a simple recipe incorporating asparagus, broccoli, radish, and spinach:

Dear network, Summer is more or less done, but my friends and colleagues Stephen Ward-Smith and Michael Caves will bring back the heat with the series "From Farm to Table: Advanced Technologies in Food & Dairy" throughout the rest of the year. If you work in the Food Industry and are a quality control and/or product development professional, I would highly recommend attending. We will show you techniques, such as laser diffraction, NIR spectroscopy, and X-Ray Fluorescence and how to determine critical dairy product parameters such as particle size, fat contents, and protein levels. For more information, please visit the links below or contact me directly here! These webinars are remotely available and free of charge. 18.09.2024, 10 - 11 CET: "Advanced Dairy Analysis: Leveraging Cutting-Edge Techniques for Quality, Safety, and Innovation" https://lnkd.in/dMjUUuAa 16.10.2024, 12 - 13 CET: "World Food Day Special: Innvoations in Food Emulsions, Flavors, Colors, and Fragrances" https://lnkd.in/dnKgNTRd 05.11.2024, 12 - 13 CET: "Precision Fermentation: A New Frontier in Food Innovation and Sustainability" https://lnkd.in/d-36ABeW 05.12.2024, 12 - 13 CET: "Integrating Automation and Digital Systems in Food Processing and Quality Control" https://lnkd.in/d8uZwNPt Take care and enjoy! #MalvernPanalytical #Food #Beverages #Quality #XRF #Laserdiffraction #DLS #SEC

This study by researchers at Purdue University, University of Arkansas, and Texas Tech University explored how incorporating dry-aged beef trimmings from different aging methods affects the quality and flavor of ground beef patties. While the inclusion of trimmings had minimal impact on overall quality, dry-aged and UV-light-aged trims increased volatile compounds. These findings suggest that using dry-aged trimmings can enhance the flavor complexity of ground beef, providing a potential solution to reduce waste while creating more distinctive products. Further studies to identify the physiochemical and functional properties of the trims will be also beneficial. to identify best practice strategies for utilizing non-crust dry-aged beef trimmings. Read more here: https://lnkd.in/gNm5yvWv Authors: Derico Setyabrata, Sebastian Hernandez, Bruce Cooper, Jerrad Legako, Brad Kim #MeatResearch #MeatScience #DryAgedBeef #ValueAdd

Throwback, the pH controlled paper was the first systematic research to determine the effects of pH on the extruded plant-proteins (PPI). The work was done at my mentor Job Ubbink lab. The findings showed a significant impact, the novelty of the work was to adjust the pH of the PPI before extrusion, it was very challenging and time consuming. Is it relevant to food industry! Yes, recipes and additives during extrusion or even selecting the right PPI (not all PPI have same pH!!!!) will affect on their mechanical properties and fibrous-formation. In the video, it is very clear the impact of the pH on the texturization! The findings are applied now in my lab to optimize the texturization degree for extruded plant-based meats. #plantbased #meat #food #extrusion #pH #physical #mechanical #properties

The future of 3D food is quickly approaching. The ability to customise the nutrients and create intricate shapes is a game changer. Have a look at this article to find out more: https://lnkd.in/g7UGJWJ4