CAMO Software
Food and Beverages

Food and Beverages


With shifting commodity prices, the growing strength of private label brands and increased competition from players in emerging markets, high-quality, branded food and beverage manufacturers are under pressure. Meanwhile, regulation and industry requirements for quality and traceability are tightening, with greater demands for the scientific verification of product claims, as well as ensuring the safety of product ingredients in light of product recalls for salmonella poisoning, among others.

Applying scientific knowledge and methods to food and beverage production can give manufacturers a competitive advantage. Firstly, by using experimentation planning (Design of Experiments: DoE), time to market can be managed efficiently. In addition, using high precision analytical tools as multivariate regression (PLSR, PCR), quality can be monitored in real-time taking advantages of available technology and complying with tougher regulation.

Multivariate analysis and design of experiments can be applied across the entire food and beverage value chain to drive down costs and/or grow revenue.

Multivariate analysis can be used for a wide range of applications, including:

  • Using sensory analysis to predict potential market share growth
  • Sensory and cognitive factors in food preference
  • Infrared spectroscopy for food quality analysis and control
  • Determination of caffeine in decaffeinated coffee by NIR spectroscopy
  • Calibration of meat FAT quality (SFA, Oleic ACID, Refractive index, etc) acquired from spectra
  • Three-way data analysis of a wheat growing using near infrared spectral data
  • Sensory profiles Multivariate modelling of sensory profiles
  • Preference mapping Multivariate preference mapping
  • Assessment of panel performance Quality assessment of sensory data

 

Product Formulation

If you want to create a new product or optimize an old recipe you need to meticulously adjust your composition and process parameters. Design of Experiments is a key tool to help you developing a product. There are different types of design depending on the goal of your experimentation, our experts can guide you and provide you with the right tools.
Product Formulation

The settings of the formulation may have an influence on several aspects of the product: cost of production, sensory profile, texture and other physicochemical measurements. Using multivariate data analysis tools such as PCA and PLS you can combine all this information and find the best compromise.

 

Quality, BioSafety & Contamination

Quality monitoring is generally based on the conformity of some parameters to certain limits. Making a multivariate model to control this quality is more accurate as it takes into account inherent information. It thus decreases false alerts and increases the accuracy of the quality and productivity.

The ultimate stage of this monitoring is on-line monitoring with integration of a predictive module in the production line. Our experts can help you create those models and deploy them into your facility.

 

Monitoring Sensory panel efficiency & analyzing consumer studies

We can not talk about food and beverages without taking into account the importance of sensory analysis and consumer study. Getting accurate measurements from a sensory panel is a difficult task, but is essential to get good results and conclusions. Sensory profiles are a great help when developing a product with some targeted product characteristics. We provide you with advice and tool to evaluate both the individual performance of the panelist and the overall agreement of your panel.

Consumer studies provide information on product preferences depending on population segments. Segmenting the population accurately and defining the ideal product for each segment is very important when launching a product. CAMO experts can help you analyze your results to define the ideal product for the targeted population.

Scientific Poster Award Winners

1st Prize
Alena Zachariasova

University of Chemistry and Technology
"CHALLENGES AND LIMITATIONS OF TANDEM HIGH RESOLUTION MASS SPECTROMETRY IN ANALYSIS OF PLANT ALKALOIDS IN FOOD MATRICES"

2nd Prize
Martin Adam

University of Pardubice
"VOLATILE COMPOUNDS FORMING THE MORAVIAN FRUIT SPIRITS AROMA"

3rd Prize
Simon Haughey

Queen's University
"A COMPREHENSIVE STRATEGY TO DETECT THE FRAUDULENT ADULTERATION OF OREGANO"