HOW TO OPTIMIZE AGRO-INDUSTRIAL BY-PRODUCTS: MINIMIZE WASTE AND EXTEND PRODUCT SHELF-LIFE

Discover the success story of SAFE – University of Basilicata, an excellence in research that every day supports local food producers thanks to the VELP OXITEST. Watch the video interview for the whole story with full details from the words of Dr. Maria Di Cairano.

Find out more about the analysis and comparison of lipids oxidation stability of 13 different peanut cultivars, conducted using the OXITEST method. Download the study by Sichuan University in China.

Learn about the green coffee parchment antioxidant capacity and how its use improves the oxidative stability of gluten-free baked goods. Download the study published by the University of Parma.

OXITEST Oxidation Stability Reactor provides fast and reliable results in oxidation stability analysis of different food formulas and identifies potential alternatives to sunflower oil for the food and feed industry. 

Read the comparative analysis performed with the VELP OXITEST and learn how to improve meat oxidation stability and extend its shelf-life by adding natural ingredients such as basil, rosemary, oregano, and spices, rich in phenolic and antioxidant active molecules.
 

The VELP OXITEST Reactor enables you to study the oxidation stability of fats and oils on several types of samples. Learn how to achieve accurate results in shelf-life studies for R&D and quality control laboratories.

In addition to the best-known preservation methods, such as vacuum-packing or food additives, solutions such as active packaging are becoming increasingly popular on the market.
Let's discover what active packaging is, how the VELP OXITEST can support its development and what are its effects on shelf-life.

Olive leaves are among the main by-products of the olive oil system. Find out how the VELP Oxitest reactor enables companies to valorise them as natural additives to improve oxidation stability and extend the shelf life of biscuits.

Learn how the lipid oxidation stability tests with the VELP OXITEST support Food and Feed quality control and R&D labs in the analysis of raw materials, finished goods, formula development and packaging studies. Guest speaker Dr. Antonella Cavazza from the University of Parma will share experience and results in food research.

For Food&Feed manufacturers, raw material and finished product testings are crucial for evaluating products' shelf-life. Join the VELP team and our guest speaker Dr. Maria Di Cairano from the University of Basilicata, to discover how the OXITEST method enables producers to perform accelerated testing of oxidative stability and do predictions on shelf-life products.