Oxford University licenses out chilli tester to Singapore-based Bio-X.
Isis Innovation, the tech transfer unit of Oxford University, has licensed out a chilli sensor to chemical sensor firm Bio-X.
The Singapore-based firm intends to use the technology to bring a standardisation for heat to the food industry. Once mass produced, the chilli sensor could see the current chilli symbol denoting spiciness replaced by the more accurate Scoville scale (a scale of 0 to 2m with jalapeños ranging between 3,5000 – 8,000).
The team behind the sensor, led by Professor Richard Compton of Oxford’s electrochemistry labs, intends to develop further sensors for garlic, turmeric, onion, and pepper. Bio-X has signalled interest in the additional sensors with plans to manufacture a ‘multi-spice checker’ in the future.
Donald Foo, chief executive of Bio-X, said: “With a Chilli Tester to measure the spiciness and grade products, it will provide a common understanding for heat. Spiciness is subjective and varies from culture to culture. An Asian’s tolerance for spiciness is generally different from a European’s. Both suppliers and users of chillies can be assured of the quality by using a simple handheld device. Initially, we expect to see the Chilli Tester being used by food manufacturers to determine the quality of their raw materials, and chilli farms to grade their products – but the full potential of the Chilli Tester will be realised in giving the consumer a number that they can use in deciding on sauces and other food products.”
