The UK Grain Testing Network exists because grain testing is an essential element of food production, impacting producers, suppliers, retailers and, ultimately, consumers. Find out more here
Read MoreThe Hagberg falling number (HFN) is a term that is used to measure the enzyme activity in flour. It was developed in Sweden originally, and it is used to describe the number of seconds it takes for a plunger to fall through a mix of wheat flour in water.
Read MoreNear Infrared, or NIR, spectroscopy is an analysis technique for fast, accurate food testing. NIR measurement is a widely-used method in the food and drink and agricultural industries.
Read MoreAntibiotic use is limited in UK dairy farming, it is intensely regulated to make sure minimal amounts are left in final consumer products.
Read MoreAs we arrive at the later stage of the harvest period, we thought we would give you a quick guide as to why monitoring your grain post-harvest is important (and to stop all your hard work going to waste!)
Read MoreAntibiotic resistance is a current Global health problem. It is something that farmers have been contributing to inadvertently, if their contaminated milk enters the food chain.
Read MoreWheat, Barley and other Cereal Grains are a vital source of protein for the general food and animal food markets. During Harvest, farmers analyse grain for different parameters such as moisture, protein, specific weight and oil content to ensure optimum quality throughout the chain of production. There are different grades of Cereal quality, which are commonly segregated by their Protein content, for example:
Read MoreThe Harvest season marks an important period in the British farming calendar as crops are harvested for food and animal feed.
Read MoreIn an age of choice and decision, we look at why its important to use the global standard method when testing for alpha amylase in grain and flour.
Read MoreThe new Perkin Elmer DA6200 helps small to medium sized meat processors optimise their profitability and product quality.
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