Colour – Purely a matter of taste: Techniques for efficient colour measurement

Supported by:

2 December 2015

About this webinar

In this webinar the analytical importance of colour analysis within the food industry, as well as examples of systems that can be used for colour measurement is explained by three industry experts; Christian Jansen, European Sales Manager, Hunter Associates Laboratory, Inc., Thibaut Dedreuil-Monet, Technical Specialist, RSSL and Etienne Arman, Analytical Specialist, Jacobs Douwe Egberts (JDE) GB R&D Ltd.

Whether a food product is declared tasty depends on its ingredients, flavour and also the appearance of the final product. In many cases the first sense engaged when someone goes for a food product is vision. Especially with packaging the only way to judge if it’s a good product or not is optics. To measure colour hues of food products in a variety of conditions, complex technical solutions are required. Whether raw materials or solids and liquids, only special spectrophotometers can give precise data to help formulate colour and calculate values or differences. Length of a food process, ingredients, flavor and many more factors influence the appearance of a food product; with detailed analysis manufacturers can meet the ideal optical impression which is attractive for customers to buy the product.

About the speakers

Christian Jansen
European Sales Manager
Hunter Associates Laboratory, Inc.

Christian studied business administration and entrepreneurial finance at the TUM Business School in Munich. In his role at HunterLab he is responsible for sales channel development and the key customer contact (primarily for customers in the food and bio pharma industry). He is also a member of various international organisations (such as the DFWG) which focus on colour communication and standardisation.

Thibaut Dedreuil-Monet
Technical Specialist
RSSL

Thibaut has a degree in Analytical Chemistry from Paul Sabatier University, Toulouse, France. He initially gained analytical experience when working at Sanofi and Pfizer, specialising in HPLC, GC and spectroscopic methods. His analytical expertise within RSSL includes colour analysis of raw materials and finished products, HPLC and HPLC-MS methods development and validation.

Etienne Arman
Analytical Specialist
Jacobs Douwe Egberts (JDE) GB R&D Ltd.

Etienne is a food scientist at Douwe Egberts with four years’ experience in the coffee Analytical Science department, which involves developing and implementing a wide range of physical and chemical measurement techniques. Whether a food product is declared tasty depends on its ingredients, flavor and also the appearance of the final product. In many cases the first sense engaged when someone goes for a food product is vision. Especially with packaging the only way to judge if it’s a good product or not is optics. To measure colour hues of food products in a variety of conditions, complex technical solutions are required.

This webinar is supported by HunterLab

HunterLab’s overall objective is to provide the most effective instruments and services available for the identification, measurement and control of the way things look. With over 60 years of experience, we are able to apply state-of-the-art technology to our systems to ensure their suitability for “real world applications.” These systems are application driven and are geared to making the user’s product measurement job simple, straightforward and successful. HunterLab instruments are used in a wide variety of industries including building material, chemical, food, paint, paper, pharmaceutical, plastic, textile and many others.