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New website and brochures from near infrared process measurement specialist

20 February 2013

NDC-Infrared Engineering, a specialist in online and at-line measurements of moisture, fat, protein, oil and Degree of Bake (surface brownness) for food processes has completely redesigned its website ( and published a new, industry–specific brochure. The new website provides enhanced navigation to allow visitors to find information on the use of NIR food gauges for quality assurance and process control in a wide variety of foods processing lines.

The simplified approach to navigation makes it easy for visitors to identify their market and application area and makes extensive use of intuitive or “friendly” URLs such as etc. This industry-driven approach makes it easy to identify the most appropriate product or system for the application.

The new site offers the benefit of providing easily accessible basic information, with other information such as application notes available following registration. All registrations from NDC’s previous site will be carried over, so there will be no need to re-register. The site also makes it very easy to identify the local market-relevant NDC contact anywhere in the world.

In addition, a new, industry-focused brochure is available for immediate download. This describes the measurement of moisture content, oil or fat content, protein content and degree of bake and covers applications in a host of food applications. These include: coffee and tea processing; confectionery; cookies and biscuits; corn wet milling; crackers and crispbreads; dairy powders; flour and grains; ingredients; seeds, nuts and spices; meat further processing; olive oil extraction; pet foods and animal feeds; potato chips and crisps; baked or fried snack products; starch and sugar processing and refining.

For further information, please contact Andrew Brunt:

NDC Infrared Engineering Ltd
, Bates Road, Maldon, Essex, CM9 5FA, UK Tel: +44 1621 852244, Fax: +44 1621 840995 E-mail: Internet: are not responsible for the content of submitted or externally produced articles and images.
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