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We attended the Institute of Food Technologists’ FIRST Conference in Chicago this year, and it was an opportunity to connect with those across the food and beverage industry to focus on what comes “FIRST”: That is, Food Improved by Research, Science, and Technology.
It aimed to bring together thousands from across the food sector; all focused on bettering the global food system by showcasing the work and insights of the most qualified researchers, entrepreneurs, scientists–and engineers, like our team at Kett.
While Kett’s laboratory-quality instruments serve more than just those in the food industry, one question we repeatedly fielded during this conference was regarding our NIR moisture meters and composition meters and their instant results. The question? Compared to traditional, legacy methods of gauging moisture and composition like the loss-on drying method, just how “instant” is instant?
