In an interview with New Food’s Editor, Tricia Vail from Sartorius explains challenges and solutions to improve the quality in beverage quality control processes.
 
The beverage testing industry is in a unique position, having to finely balance between quality and turnaround. As such quality control (QC) is a crucial aspect – not just in terms of meeting expectations but also to ensure a product is safe for consumption. Sensory investigation and microbiological analysis are among the biggest focuses when it comes to QC. In an interview with Tricia Vail, Regional Business Manager for Microbiology and Filtration at Sartorius, we find out why…