Tag Archives: food

Since many of us are now working from home, we get to spend more time looking at our possessions. For some of us this prompts a desire to redecorate or buy new things. For me, it’s led me to think…READ MORE >

Malvern Panalytical and Concept Life Sciences, partnering to deliver expert analytics Knives and forks…Salt and pepper…Batman and Robin… So many things in life just work better in pairs! But what about in business? Does the concept of ‘the power of…READ MORE >

Malvern Panalytical helps our customers across the world produce novel, healthy food products. From precision agriculture projects to the coating on your favorite candy, it takes the right set of tools and methods to achieve a quality consumer food product…READ MORE >

Today is the US Thanksgiving holiday; it is a day of celebration, giving thanks for the blessing of the harvest and of the past year. This year, Malvern Panalytical gives thanks for all of our customers, and especially to those…READ MORE >

Safe, high-quality food is something that many of us take for granted. Occasionally though, a scandal occurs that shocks the world. Whether it is plastic in chocolate, melamine in milk powder, lead in noodles or lead in water, the consequences…READ MORE >

The food industry is extremely diverse (‘we are what we eat’) and requires the understanding and control of specific characterization attributes to impact final product quality. From measuring particle size to bulk properties, our seminar will help you to improve…READ MORE >

Processed foods are inherently complex systems comprised of structured materials, such as polysaccharides, biopolymers and proteins which are structured on a variety of different length scales and exhibit dynamics on multiple timescales. Characterizing the relevant structures and linking them through…READ MORE >

Back in 2008 we published an article on dynamic light scattering (DLS) from sucrose solutions. This was quite a project, as we had previously seen the effect of ‘solvent peaks’ yet never thoroughly investigated these. In the article titled “Measuring sub nanometre…READ MORE >

I have always found it fascinating that in the US dark chocolate is often referred to as hard chocolate, because milk chocolate is actually much harder than hard chocolate. It seems softer because it has a lower melting point, just…READ MORE >