Theory The FoodLab range performs tests by measuring changes in innovative reagents using sophisticated and dedicated spectrophotometric technology.

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1 The FoodLab Range

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3 The FoodLab Range Every analyser in the FoodLab range enables you to easily perform extensive analysis on a wide range of oils, fats, foods and beverages. FoodLab analysis solutions allow anyone to quickly, accurately and cost effectively analyse a wide range of quality parameters that traditionally can only be determined using toxic and carcinogenic chemicals by trained chemists in laboratory conditions. The systems perform these tests employing pre-filled test cuvettes, low-toxicity reagents, precalibrated instruments, µl sample quantities and provide the user with precise results in minutes. Easy to use: the system does not require specific training Calibration free: the analyser is supplied pre-calibrated Maintenance free: includes 3 year analyser warranty At line analysis: can be used by plant operators Simple methods: low toxicity reagents are pre-filled in disposable cuvettes Rapid results: results in minutes on micro-samples Cost effective solution: rapid return on investment Theory The FoodLab range performs tests by measuring changes in innovative reagents using sophisticated and dedicated spectrophotometric technology. Calibration Free The FoodLab analysers are factory calibrated and do not require any calibration changes or adjustments over their lifetime. The instrument performs an automatic photometric calibration of the reading cells when turned on. Users have the option to generate new calibration curves simply using 3 or more standards or reference FIL-IDF/AOAC method determined samples. Reagents The unique reagents and pre-filled cuvettes mean waste is minimised and analysis methods are very simple. All reagents have low toxicity and most have 12 months shelf-life. Due to the low toxicity of the reagents the FoodLab can be placed in a factory and used by plant personnel to perform tests that typically can only be performed in a separate or external laboratory. Method The typical FoodLab method is simple and the user is guided by prompts from the analyser. Specific steps can change for different parameters. 1. Collect the sample. The sample does not usually need preparation. 3. Start the reading. No calibration is required. 2. Add the sample to the pre-vialed reagent. There are no complex methods to follow. 4. The result is displayed in a few minutes. The analyser is compliant with reference methods. Benchtop Analysers Analyses in Same Session 14 1 Sensitivity, Precision & Repeatability Excellent Good Printer on Board Yes No Portable Analysers Connectivity to PC Yes. Print Manager software available as free download. Yes. Print Manager software available as free download. Calibration Pre-calibrated. Custom calibrations can be performed using standard samples. Maintenance Free Yes Yes Operating Temperature o C o C Warranty 3 years 3 years Pre-calibrated. Custom calibrations not available.

4 Oils and Fats The FoodLabFat is an analysis system that can be used to control the quality of oils and fats at production lines in real time. Using the FoodLabFat is simple and it performs a wide range of tests in a shorter time compared to traditional methods. The FoodLabFat is used in a wide variety of applications: Deep-frying oil Nuts Refined fat Dairy products All vegetable oils Hard-shelled dry fruit Fish and algae oils Cosmetic oils All animal fats Biofuels Essential oils The FoodLabFat has very high analytical accuracy and sensitivity. For example, it is able to determine very low acidity values (range expressed in gr. as % of oleic acid) and low peroxides (range meqo2/kg) with a minimum resolution of Methods are correlated to ISO reference methods and test performances have been validated by certified laboratories. Scientific studies at the Hamburg University of Applied Sciences have used the FoodLabFat for determination of p-anisidine Values (AnV) in the study "Oxidative stability of deep-frying oils" and Peroxide (PV) and Anisidine values (AnV) in the study Stability of high oleic vegetable oils towards light exposure. Edible Oils and Fats Measuring Range Accuracy Repeatability Resolution Analysis Time Tests Per Hour Free Fatty Acids (FFA) % Oleic Acid ± 5% CV < 2% 0.01% Oleic Acid 1 min 80 Peroxide Value (PV) meqo2/kg ± 5% CV < 3% 0.01 meqo2/kg 3 min 70 p-anisidine Value (AnV) AnV ± 5% CV < 5% 0.1 AnV 1 min 40 Soaps ppm Sodium Oleate ± 5% CV < 5% 1 ppm Sodium Oleate 5 sec 70 Nuts and Dry Fruit Measuring Range Accuracy Repeatability Resolution Analysis Time Tests Per Hour Free Fatty Acids (FFA) % Oleic Acid ± 5% CV < 3% 0.01% Oleic Acid 1 min 80 Peroxide Value (PV) meqo2/kg ± 5% CV < 3% 0.01 meqo2/kg 3 min 70 Essential Oils Measuring Range Accuracy Repeatability Resolution Analysis Time Tests Per Hour Peroxide Value (PV) 0-25 meqo2/kg ± 5% CV < 3% 0.01 meqo2/kg 3 min 70 The MiniFood is the portable version of the OxiTester and FoodLab. It can be used to monitor the quality of oil in test laboratories, oil production facilities and mills. Due to its compact dimensions, low weight and practical accessories such as the power connection cable for vehicles, it can be easily used for on-site and remote testing. The technology in the MiniFood allows real time monitoring for variations in the Free Fatty Acid (FFA)/Acidity and Peroxide Value (PV) in all oil production phases. MiniFood Measuring Range Accuracy Repeatability Resolution Analysis Time Tests Per Hour Free Fatty Acids (FFA) % Oleic Acid ± 5% CV < 5% 0.05% Oleic Acid 1 min 60 Peroxide Value (PV) 1-50 meqo2/kg ± 5% CV < 5% 0.5 meqo2/kg 3 min 20 Tel

5 The OxiTester is a fast, simple and reliable analysis system that can be used to control the quality of vegetable oil in all stages of the production process. It can be used to quickly test oil by operators who have no experience in chemical tests, with no need for a dedicated laboratory. The OxiTester K270 version is also able to measure K270 values and can therefore be used to identify the presence of rectified oil that may have been added to virgin olive oil. The analyser can be integrated with the traceability systems of oil producers and mills and used as an aid to assess the quality of final products. U.N.A.PR.OL (Italian National Union of Olive Oil Producers) has chosen OxiTester for its project aimed to monitor the quality of production processes. Scientific studies have shown the OxiTester is highly effective for evaluating the antioxidant capacity of olive oils against the Rancimat method and monitoring the qualitative changes of olive oils from fruits damaged by Bactrocera oleae. Olive Oils Measuring Range Accuracy Repeatability Resolution Analysis Time Tests Per Hour Free Fatty Acids (FFA) % Oleic Acid ± 5% CV < 2% 0.01% Oleic Acid 1 min 80 Peroxide Value (PV) meqo2/kg ± 5% CV < 5% 0.01 meqo2/kg 3 min 70 Polyphenols mg/kg Gallic Acid ± 5% CV < 3% 1 mg/kg Gallic Acid 6 min 30 OSI 3.5 h - 72 h induction time ± 5% CV < 3% 0.1 h induction time 6 min 30 K270 (OxiTester K270) ± 5% CV < 3% min 70 Accessories The Cold Extraction System is used to extract oil from a variety of products (such as fresh olives, dry fruit, nuts, sunflower seeds) and liquid test samples from fresh fruit and vegetables. The Temperature Control System for oil mills attaches to the OxiTester to monitor the temperature during different mill crushing phases. The PalmOilTester is a simple and accurate testing system that, within a few minutes, can test Free Fatty Acid (FFA), Peroxide Value (PV), DOBI and Carotene in raw and refined palm oil. The Plus version can also test Iodine Value and Anisidine Value (AnV) in palm oil. Thanks to its simplicity and reliability, the PalmOilTester is used by palm oil producers in Malaysia, Thailand, Indonesian, Nigeria, etc. during all production stages: in the oil mills where the fruit is crushed, in refineries, during acceptance, during storage and when the finished product is sold. The innovative characteristics have made PalmOilTester very popular among worldwide food industries that use palm oil as an ingredient. Palm Oil Measuring Range Accuracy Repeatability Resolution Analysis Time Tests Per Hour Free Fatty Acids (FFA) % Palmitic/Lauric Acid ± 5% CV < 3% 0.01% Palmitic/Lauric Acid 1 min 80 Peroxide Value (PV) meqo2/kg ± 5% CV < 3% 0.01 meqo2/kg 4 min 70 DOBI ± 5% CV < 3% min 70 Carotene Content ppm ± 5% CV < 3% 0.01 ppm 6 min 70 p-anisidine - AnV (Plus version) AnV ± 5% CV < 5% 0.1 AnV 2 min 40 Iodine Value IV (Plus version) IV ± 5% CV < 5% 1 IV 2 min 40

6 Food Analysis The FoodLab analyses the quality of products such as milk, eggs, tomatoes, vegetable purees, cheeses, fats and oils. Using the FoodLab is simple and it performs a wide range of tests in a shorter time compared to traditional methods. The FoodLab is used globally in laboratories and at production lines in large food factories, small cheesemakers, dairy farms, cattle breeding farms, egg producers and testing laboratories. With its simplicity the FoodLab is ideal for use during all production stages in the food industry to perform quality control in real time. Methods are correlated to ISO reference methods and test performances have been validated by certified laboratories. Milk and Dairy Products Measuring Range Accuracy Repeatability Resolution Analysis Time mg/l Lactic acid ± 5% CV < 3% 0.1% Lactic acid 8 min Lactose % Lactose ± 5% CV < 3% 0.01 % Lactose 10 min Ammonia 1-80 ppm Ammonia ± 5% CV < 3% 0.1 ppm Ammonia 8 min Chloride in Aqueous Solutions mg/dl NaCl ± 5% CV < 3% 1 mg/dl NaCl 3 min Chloride in Cheese mg/dl NaCl ± 5% CV < 3% 1 mg/dl NaCl 3 min Peroxidase U/L ± 5% CV < 5% 1 U/L 10 min Hydrogen Peroxide ppm H 2 O 2 ± 5% CV < 3% 0.1 ppm H 2 O 2 6 min PV in Butter, Margarine & Cream meqo2/kg ± 5% CV < 3% 0.01 meqo2/kg 3 min FFA in Butter, Margarine & Cream % Oleic Acid ± 5% CV < 2% 0.01 % Oleic Acid 1 min Soaps in Cream ppm Sodium Oleate ± 5% CV < 5% 1 ppm Sodium Oleate 5 sec Urea Milk Nitrogen (MUN) mg/dl Urea ± 5% CV < 3% 0.1 mg/dl Urea 3 min Eggs Measuring Range Accuracy Repeatability Resolution Analysis Time Butyric Acid ppm D-3-hydroxybutyric Acid ± 5% CV < 3% 0.1 ppm D-3-hydroxybutyric Acid 5 min ppm ± 5% CV < 5% 0.1 ppm 8 min Cholesterol g/100g ± 5% CV < 5% g/100g 10 min Flour Measuring Range Accuracy Repeatability Resolution Analysis Time Peroxide Value (PV)) meqo2/kg (with 100% Fat) ± 5% CV < 5% 0.01 meqo2/kg 3 min Vegetable Puree Measuring Range Analysis Time ppm 8 min Chloride g% 3 min Tomatoes Measuring Range Analysis Time ppm 8 min Glucose g/100 g Glucose 3 min The MiniFoodLab is used to determine the amount of Milk Urea Nitrogen (MUN) and Chlorides in dairy products. Thanks to its compact dimensions, low weight and power connection cable for vehicles, it can be used to perform tests on-site. A significant application of the MiniFoodLab is to measure the content of urea in raw milk drawn from cows to determine an appropriate diet and improve health. The system requires no maintenance or cleaning due to the spectrophotometric technology used that excludes any contact between the analyser and the sample being tested. This also eliminates any carry-over between samples. MiniFoodLab Measuring Range Accuracy Repeatability Resolution Analysis Time Urea Milk Nitrogen (MUN) mg/dl Urea ± 1% CV < 2% 0.1 mg/dl Urea 8-14 min Chloride in Dairy Products mg/dl NaCl ± 5% CV < 7% 1 mg/dl NaCl 3 min

7 Wine and Must Analysis The WineLab is a fast, simple and reliable testing system for all aspects of wine making that guarantees maximum independence. Thanks to its simplicity, the WineLab can be used directly in a winery at all winemaking phases, without any technical training, to control the degree of grape ripening, progress of fermentation and the health of the wine during aging. It is possible to make rapid, safe and cost effective decisions without using either complex chemical methods or external laboratories. The high accuracy of results, ease of use, compact dimensions and complete range of tests make the WineLab the ideal solution for oenologists and winemakers. The WineLab has been validated by the Istituto per lo Sviluppo Viticolo Enologico ed Agroindustriale (ISVEA - Institute for the Winegrowing, Winemaking and Agroindustrial Development) which is accredited with ACCREDIA. The WineLab Oil analyser also allows a range of tests on olive oil for quality parameters. Compliant with Reference Methods Comparative studies carried out in primary laboratories specialising in wine testing confirmed the accuracy of the WineLab's analytical results match those of reference methods, though the WineLab is simpler to use and produces faster results. Wine Measuring Range Accuracy Repeatability Resolution Analysis Time Tests Per Hour Total Acidity 1-10 g/l of Acetic Acid ± 5% CV < 3% 0.1 g/l of Acetic Acid 1 min 80 Acetic Acid g/l of Acetic Acid ± 5% CV < 3% 0.01 g/l of Acetic Acid 10 min g/l of ± 5% CV < 3% 0.1 g/l of 5 min 30 Malic Acid g/l of Malic Acid ± 5% CV < 3% 0.01 g/l of Malic Acid 8 min 30 Free Sulphur Dioxide 1-40 mg/l SO 2 ± 5% CV < 3% 1 mg/l SO 2 3 min 60 Total Sulphur Dioxide mg/l SO 2 ± 5% CV < 3% 1 mg/l SO 2 1 min 80 Anthocyanins mg/l of Cyanidin 3-O - Glucoside ± 5% CV < 3% 1 mg/l of Cyanidin 3-O - Glucoside 1 min 80 Alcohol (Ethanol) 4-22% vol ± 5% CV < 3% 0.1% 5 min 30 Polyphenols mg/l of Gallic Acid ± 5% CV < 3% 1 mg/l of Gallic Acid 5 min 12 Total Polyphenol Index (TPI) 280nm mg/l of Gallic Acid ± 5% CV < 3% 1 mg/l of Gallic Acid 1 min 80 Total Sugars g/l of Glucose ± 5% CV < 3% 0.1 g/l of Glucose 8 min 30 Glucose and Fructose g/l of Glucose ± 5% CV < 3% 0.1 g/l of Glucose 8 min 30 ph ± 5% ± min 80 Must Measuring Range Accuracy Repeatability Resolution Analysis Time Tests Per Hour Anthocyanins mg/l of Cyanidin 3-O - Glucoside ± 5% CV < 3% 1 mg/l of Cyanidin 3-O - Glucoside 1 min (+ 60 min per extraction) Total Sugars g/l of Glucose ± 5% CV < 3% 0.1 g/l of Glucose 8 min 30 Glucose & Fructose g/l of Glucose ± 5% CV < 3% 0.1 g/l of Glucose 8 min 30 Yeast Assimilable Nitrogen (YAN) Inorganic Nitrogen Yeast Assimilable Nitrogen (YAN) Organic Nitrogen mg/l of N inorganic mg/l of N organic ± 5% CV < 3% 1 mg/l of N inorganic 5 min 30 ± 5% CV < 3% 1 mg/l of N organic 5 min Colour intensity and tonality are measured on the separate WineColour analyser. Wine Colour Measuring Range Accuracy Repeatability Resolution Analysis Time Tests Per Hour Colour Intensity 8 ± 1% CV < 1% min 80 Colour Tonality ± 1% CV < 1% min 80 Colour 420nm Reading ± 1% CV < 1% min 80 Colour 520nm Reading ± 1% CV < 1% min 80 Colour 620nm Reading ± 1% CV < 1% min 80

8 Edible Oils & Fats Free Fatty Acids (FFA) Peroxide Value (PV) p-anisidine Value (AnV) Soaps Olive Oils Free Fatty Acids (FFA) Peroxide Value (PV) p-anisidine Value (AnV) Soaps K270 Polyphenols/OSI Palm Oil Free Fatty Acids (FFA) Peroxide Value (PV) p-anisidine Value (AnV) Iodine Value (IV) DOBI Carotene Content Nuts & Dry Fruit Free Fatty Acids (FFA) Peroxide Value Essential Oils Tomato Peroxide Value (PV) Glucose FoodLab FoodLabFat OxiTester OxiTester 270 OxiTester S PalmOilTester PalmOilTester Plus MiniFoodLab MiniFood WineLab WineLab Oil WineColour Instruments Maintenance Free No regular maintenance is required for the FoodLab analysers. Tests are carried out in ready-to-use disposable cuvettes, eliminating sample cross contamination. Warranty FoodLab instruments have a 3 year warranty. Pre-Calibrated FoodLab instruments are supplied factory calibrated. Self diagnostic checks are performed when the instrument is turned on. A new calibration for a non-standard product can be simply created using three or more standards or known value samples to align it to the FIL-IDF international methods. Vegetable Puree Feed & Silage Flour Chloride Ammonia Peroxide Value (PV) Egg Butyric Acid Cholesterol Milk & Dairy Products Lactose Ammonia Chloride in Aqueous Solutions Chloride in Cheese Peroxidase Hydrogen Peroxide PV in Butter, Margarine & Cream FFA in Butter, Margarine & Cream Soaps in cream Urea Milk Nitrogen (MUN) Wine Total Acidity Acetic Acid Malic Acid Free Sulphur Dioxide Total Sulphur Dioxide Anthocyanins Alcohol Polyphenols Total Polyphenol Index (TPI) 280nm Total Sugars Glucose & Fructose ph Colour Intensity & Tonality Data Connectivity Data transmission to a PC is available through an RS232 serial line (XML protocol), allowing integration to company LIMS systems. Reagents Packaging The pre-filled test cuvettes are sealed in protective packs containing 10 tests. Each pack label defines the lot number, expiry date, reagent name, etc. Storage Reagents must be stored according to the instructions on the package label. Shelf-life Indication Shelf life information is printed on the pack label. Typical shelf-life for unopened and correctly stored reagents is 12 months. Must Anthocyanins Total Sugars Glucose and Fructose Yeast Assimilable Nitrogen (YAN) Riverside, Forest Row Business Park, Forest Row, East Sussex, RH18 5DW Tel: Fax: sales@qclscientific.com