Dedicated Analytical Solutions


60 year history of innovation lays ground for new breakthroughs in food quality control

Meet us at the Analytica from 10th – 13th May 2016 at Hall A1 Stand 205

FOSS will be celebrating its 60th anniversary at events around the world including the upcoming Analytica event.

The FOSS stand will feature a number of instruments for automating classical chemical analysis methods for fat, protein and fibre as well as near infrared-based solutions for all manner of rapid quality assurance tests, from testing moisture in dairy products to alcohol content in wine.

The 60 year milestone is significant for the food and agri industry because of the unique competences that FOSS has built up over the years, placing it in a strong position to take on ever- complex challenges within food and agri quality control. These include adulteration of the supply chain, tight margins for food and feed producers and the ongoing need to improve efficiency in production processes. 

Family firm with courage to invest

Founded by Nils Foss in 1956, the company gained initial success with a new moisture tester for grain growers.  Further innovations in analytical technology followed, not just in the grain industry, but also dairy, meat, laboratory, wine, feed and raw milk sectors.

FOSS Chairman, Peter Foss said: “My Father founded the company 60 years ago based on some fundamental attitudes about the way we do business and they still hold today: high focus on product innovation, customer satisfaction and doing our business with integrity.” See a video interview with Peter Foss here  

Competences key to future development of analytical solutions

Developing analytical solutions is a complex task requiring multi-disciplinary talent in technology fields such as near infrared, flow cytometry and X-ray. On top, expertise in calibration development, software interfaces and instrument maintenance are just some of the other qualifications behind a successful analytical solution today.

Looking ahead, FOSS will continue to invest in the skills and technology required help producers tackle challenges in food quality control with an ever increasing focus on areas such as ease of use, ease of implementation and integration with quality assurance systems. Peter Foss said: “We need competences in many specialities, we need to understand our customer’s needs and we need to integrate those skills and functions. We can only do that with highly qualified people. ”

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