Use of near-infrared spectroscopy and rapid visco analysis for Dawn Foods

Exploring advanced testing technologies that could improve quality assurance processes, reduce testing time, and enhance workplace ergonomics

Nicole Detlor and Tracy Butt, Conestoga Food Research & Innovation Lab

About Dawn Foods

Dawn Foods develops bakery ingredients and solutions for customers around the world. The company partnered with Conestoga’s Food Research & Innovation Lab (CFRIL) to investigate innovative approaches to quality testing for dry bakery mix products.

The challenge

Traditional quality assurance testing can be time-consuming and labour-intensive, creating delays between production and feedback. Repetitive testing activities can also place physical demands on quality assurance staff. Dawn Foods sought to evaluate technologies that could improve efficiency while maintaining confidence in product quality.

Approach

• Partnered with CFRIL to assess emerging quality testing technologies
• Evaluated the potential use of near-infrared spectroscopy for product analysis
• Investigated rapid visco analysis as a complementary testing method
• Explored the feasibility of creating unique product identifiers for dry bakery mixes
• Compared these technologies as potential alternatives to traditional testing approaches

Results

• Completed a feasibility study examining advanced analytical technologies
• Generated data on the potential application of near-infrared spectroscopy and rapid visco analysis
• Improved understanding of how these methods could support product identification and quality assurance
• Identified opportunities to enhance testing efficiency and consistency
• Provided information to support future quality control decision-making

Why it matters

• Supports faster and more efficient quality assurance processes
• Reduces reliance on labour-intensive testing methods
• Creates opportunities to improve workplace ergonomics and safety
• Helps manufacturers evaluate innovative technologies for quality control
• Supports continuous improvement in food manufacturing operations

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We acknowledge the support of the Natural Sciences and Engineering Research Council of Canada (NSERC).