Interested in a little light reading?

Many cultured milk products such as cheese and yogurt depend on fermentation to develop quality foods. In turn, large scale manufacturers rely on spectral analysis to quantify sugar levels and to create consistent products. Image source: Flickr user Larry Jacobsen

Many food and beverage products such as beers, wines, and cultured dairy products utilize fermentation for quality and effectiveness in manufacturing. This process requires a quantitative analysis of the sugar content of a product to monitor fermentation, as well as the transition of these sugars to their fermented state. Spectrophotometers can provide this type of quantitative analysis while helping to maintain product consistency, which takes a lot of the guesswork out of developing a quality product.

Despite the astounding technological growth, when it comes to food consumers are increasingly interested in the benefits of natural products like aloe vera.

Over the past two decades, we have witnessed the emergence of technologies that were previously unimaginable. From the rise of the internet to the automation of manufacturing, technology now shapes our world in ways that have fundamentally altered how we function. Both individually and collectively. Yet, while our dependence on high-tech living is greater than ever, we are simultaneously experiencing a new appreciation for natural goods that have stood the test of time. Perhaps nowhere is this truer than in the food industry. In this dialectical environment, traditional plants are increasingly being incorporated into modern edible products. And one of the stars of this movement is aloe vera.

Aloe vera is best known for its topical, sunburn-soothing applications. But, owing to its healing properties, the sticky substance has actually been used in food form for thousands of years. Rich in antioxidants, amino acids, minerals, and essential vitamins, aloe vera is said to regulate metabolic activity, alleviate inflammation, and even prevent diabetes.1 Today, aloe vera is available in a virtually endless array of edible products, from gel capsules to yogurt to the extraordinarily popular aloe vera juices and waters that have taken the world by storm in recent years.2

This enthusiasm for ingestible aloe vera comes at a time when consumers demand not only natural products but natural products of the highest quality. For aloe vera products, this means that manufacturers are now turning to the possibilities of new technologies to enhance their products both functionally and aesthetically. In order to evaluate the effects of these technologies on the sensory properties of aloe vera products, measuring the color of aloe vera gel has become a critical part of the assessment process.

Incorporation of aloe vera gel in a range of new edible products is spurring researchers to develop new technologies that will preserve the plant’s functional and sensory properties. Image Source: Flickr user Health Gauge

In a fast-paced world, convenience is everything, especially when it comes to food products. With more options than ever before, it’s no wonder that more Americans are choosing shredded cheese over large, solid chunks. With the market for shredded cheeses booming, manufacturers are looking for new ways to extended the shelf-life of these products and reduce waste, and they are turning to spectral analysis for the answer.

More Americans are turning to pre-packaged shredded cheeses for their quick prep and convenience. Image Source: Flickr user Didriks

The Expo Milano 2015 brought together millions of supporters from around the world to focus on the important topic “Feeding the Planet, Energy for Life.” The discussions centered on new innovations and technologies used to aid food production and increase agricultural yields. Color technology in farming plays and important role in this effort and offers a simple, portable, and effective method for improving agriculture through the use of science. This technology has many applications in food production and farming and can help us reach the goals of global sustainability.

Even with many advancements in agricultural sciences and food production, many people around the world still suffer from hunger on a daily basis. Image Source: Flickr user thebittenword.com

Despite advancement in food and farming technology, many people around the world still go hungry. This worldwide mission promotes the use of technology in the areas farming and agriculture, and finds ways to utilize these advancements in every nation. The purpose of this article is to expose the value of color technology as a leading tool in agricultural science and food production and to show how it can make a difference in a global effort to end hunger.

Starting from the ground up

Soil quality is the first step towards advancement in agriculture sustainability. Color technology provides a quantitative analysis of the micronutrients needed to improve soil quality. Using spectral technology, soil quality analysis can be measurement by the levels of important elements need for optimal growing conditions. Advanced spectrophotometers measure nitrogen and phosphorous levels, and this data is often used to evaluate fertilizer formulation for food safety and increased production.

Quality soil analysis is the first step towards improving food production and increasing agricultural yields. Image Source: Flickr user Natural Resources Conservation Service Soil Health Campaign

Fortified foods provide many valuable micronutrients that are essential for dietary intake and health. Image Source: Flickr User musicfanatic29

Fortified foods provide many of the vitamins and nutrients our bodies need. The food industry manufactures an array of fortified foods and relies on analytical methods to ensure product development and accurate quantification of micronutrients. A number of leading food producers trust spectrophotometric determination of micronutrients to meet quality standards and labeling regulations for fortified foods. Spectral analysis provides a simple yet effective method for measuring the variety of micronutrients used in fortified foods.

Remembering back to the countless cafeteria meals that once flooded my lunch diet, I can’t say that I miss the nearly unidentifiable food choices that cluttered my tray on a daily basis. I am sure many people can relate to the timeless rejection of the so-called ‘mystery meat,’ and this notion still holds true today. Speculation about color life and mystery meat products continues to haunt shoppers today. Color stability and the undesirable changes that affect the shelf life of meats in our local supermarkets plays an important role in consumer choice. People want to know exactly what the color of our food means. Is it fresh? Is it safe? Color perception can give consumers preconceived notions as to whether or not meat will even taste good after it is cooked.

Even a slight change in color can indicate possible contamination in muscle foods. The use of spectrophotometric technology can help manufacturers analyze potential problems and aid in the measurement color. Image Source: Flickr user Naotake Murayama

Even a slight change in color can indicate possible contamination in muscle foods. The use of spectrophotometric technology can help manufacturers analyze potential problems and aid in the measurement color. Image Source: Flickr user Naotake Murayama

Meat industry manufacturers recognize the valuable role that color stability plays in consumer choice, and rely on color measurement tools and spectrophotometers to monitor muscle food products. Understanding the changes in meat color under various conditions and implementing methods to measure color stability has become a finely-tuned science and necessity in the meat marketing business.

Beer comes in a variety of colors and flavors. Continuous color monitoring throughout the brewing process guarantees better results in order to meet outcome expectations. Image Source: Flickr user manguzmo

Well, its official. My friend has finally jumped on the home-brewing bandwagon of beer makers. Along with a handful of other middle-aged friends, he has invested in the proper equipment, reorganized the garage, and attended all of the classes that teach about various brewing methods, beer taste, and beer color. You may wonder what beer color has to do with brewing methods and taste. Surprisingly, beer color analysis is a very important process that is used to monitor the beverage in order to develop the ideal taste, texture, and appearance. Professional beer manufacturers understand the importance of beer color and rely on spectrophotometric technology to maintain quality and consistency in their products, and many craft brewers are beginning to see the value of color measurement at well.