See our full range of products for brewers including the BeerLab and the Veriflow range of beer spoilage tests at:
Poultry Pathogen Detection
A comparative study was conducted at a poultry processing facility to assess the performance of two rapid methods, Veriflow and an antibody-based platform, for the detection of Salmonella and Campylobacter species in raw poultry parts.

  Measuring Bitterness
This study, undertaken at the Hackney Brewery, was designed to determine the effect of late and dry-hopping on bitterness. This was measured throughout the brewing process using the BeerLab to measure the IBU value of two Hackney beers.
Brewing Microbiology
New brochure covering the full suite of detection tools available for the most detrimental beer spoilers. Simple, cost effective and providing results in less than 4 hours, these products allow proactive monitoring of beer during the brewing process and timely product release.
  Fried Snacks Shelf Life
Snack foods
can undergo degradation processes such as lipid oxidation causing rancidity and off-flavours, limiting the shelf life. Chain reactions generate free fatty acids and reactive compounds that are able to spread the oxidative process, These reactions are accelerated by high temperature and by light and oxygen exposure.
Automated Microbe Counter
The AMP6000 is an automated platform for determining the number of microbes on microtiter plates, enabling sample throughput in the laboratory to be significantly increased.
The AMP 6000 uses the Most Probable Number (MPN) statistical methodwith a precision comparable with that of direct plate counting,
  Cosmetics & Personal Care
These types of products are vulnerable to microbial contamination because of their ingredients. The BacTrac 4300 provides
a simple and very quick screening system for investigating 1 gram specimens of cosmetic and personal care products.
All microorganisms capable of replication are safely detected and the measurement remains unaffected by complex matrices.
Developing a Vineyard
When Melvyn Walters developed the Woodmancote Vineyard in Sussex, independant research and sourcing products direct proved to be a succesful strategy.

Published by ACT Publishing in the Vine Growers Yearbook.

  WineLab at Woodmancote
The WineLab has proved to be a valuable and wide-ranging tool assissting the development of the vineyard and the wine..

Published in the South East Vineyards Association newsletter.

Proficiency Trials
Our dairy proficiency schemes compare results with laboratories around Europe. Details of the 2017 schemes for cheese are now available. These proficiency schemes use live organisms, not lyophilised, which gives us very reproducible growth rates.
Read more..
  Analysing Mash in the Brewery
In this study we analysed the mash process using the BeerLab across 3 styles of beer at the Long Man Brewery in Sussex.
The production of fermentable sugars and starch was monitored to determine if it was possible to reduce the mashing time.
Read more..
Campylobacter & Salmonella
This white paper examines the accuracy and specificity of the Veriflow DNA signature capturing technology for pathogen detection in poultry processing.
A poultry producer conducted a side-by-side evaluation of the Veriflow system with a well known antibody-based, automated system at their processing facility.
  BrewPAL at Shepherd Neame
The Kent based brewery has adopted the BrewPAL system for detection of Pediococcus and Lactobacilus, enabling a faster product release than traditional plating out methods.
The only detection tool with proven accuracy, BrewPAL is easy to use and provides quantitative test data in less than 3 hours.
Saccharomyces Diastaticus
Saccharomyces diastaticus is a persistant and evasive beer spoiling wild yeast that can cause unintended secondary fermentation. BrewSTAT is the only detection tool for Saccharomyces diastaticus with accuracy, unmatched ease of use and easy-to-interpret data available in as little as 4 hours from sample collection.
  LactoScope Trials
The LactoScope FTIR is a robust and easy to use analyser providing exceptional accuracy and repeatability. Measuring up to 120 samples per hour it is suitable for highly viscous products.
Our demonstration units are available for on-site trials, giving you the opportunity to compare it side by side with your current analyser.
Read more..
NML Adopt DRRR Standards
National Milk Laboratories is continuously looking for the best analytical performance and following an extensive period of testing and validation has adopted Standaron reference materials from QCL.
  In The Vineyard and Winery
In this study the WineLab was used to monitor the maturing grapes on young vines to study the development of fermentable sugars and total acidity, ascertaining the prime moment for harvesting.
Subsequently the WineLab was used for testing an extensive range of parameters, simplifying the winemaking process.
Read more..
Shiga toxin producing Escherichia coli species are a significant health risk and are among the most dangerous foodborne pathogens found in beef and plant foods.
Veriflow STEC is a simple test system providing detection of 50 STEC strains in 20 hours.
Read more..
  Megasphaera and Pectinatus
Low oxygen conditions created by modern brewing equipment offer an enhanced environment for the survival of Megasphaera and Pectinatus which can produce a sulphuric odour and haze in the finished beer. Eradicating them typically requires extensive cleaning. BrewMAP allows rapid and accurate identification of the presence of Megasphaera and Pectinatus in less than 3 hours. Read more..
Milk Adulteration Screening
The LactoScope FTIR Advanced is now available with an option for screening milk for adulteration during deliveries and in the production process. This test is carried out simultaneously and at no extra cost with tests for fat, protein, solids, FPD (optional) and other parameters. Read more...
  Low Alcohol Beverages
Low and non-alcoholic beverages can be more susceptible to microbes that produce damaging lactic acids than high alcohol products.
The BrewLAP test detects Pediococcus and Lactobacillus lactic acid producing species in less than 3 hours. Read more..
Lactose Measurement
The FoodLab features an accurate test for the determination of total Lactose content in milk and dairy samples, both at line and in final quality control of the finished product.
This study illustrates the accuracy and repeatability of the method in comparison with a commercial enzymatic test kit. Read more..
  Microbial Detection in Poultry
The Veriflow range of tests provide rapid, robust detection throughout the poultry processing process:
Veriflow has a proven high level of accuracy for difficult matrices such as boot swabs, carcass rinsate at re-hang and post-chill, mechanically deboned meat, fat and pure broth.
Read more..
Brewing Microbiology Testing
Detect Pediococcus and Lactobacillus beer spoilage organisms in less than 3 hours.

Detect Brettanomyces Bruxellensis and Dekkera/Brettanomyces wild yeasts in less than 4 hours.

  Total SO2 in Beer
A new test has been introduced on the BeerLab beer analyser for measuring Total Sulfur Dioxide.
Read more..
Food Microbiology Testing
Rapid detection of:
  • Salmonella
  • Campylobacter
  • Listeria
  • E.Coli O157:H7


  Microbiology Testing of Juice
Rapid detection of Alicyclobacillus (ACB) species in less than 3 hours.
Beer Analyser
The BeerLab measures critical parameters in beer and water including bitterness, colour and ABV. Simple to use it brings laboratory level analysis into the brewery, allowing rapid decision making during the brewing process.
  Wine Microbiology Testing
Detect Pediococcus and Lactobacillus spoilage organisms in less than 3 hours.

Detect Brettanomyces wild yeast in less than 4 hours.


Analysis of Fats and Oils
The FoodLab provides fast, simple and reliable analysis of free fatty acids, peroxide value and p-anisidine value. As well as monitoring the degradation of frying oils the FoodLab can monitor oxidation status and rancidity in food by measuring oil extracted from finished products.
  YAN & Gluconic Acid in Wine
The organoleptic characteristics of a wine derive from the must. Correct maturation of the grapes and management of alcoholic fermentation are required to produce a quality wine. Rising temperatures are changing climatic parameters such as pluviometry and humidity.