Bio-X (S), a Singapore-based technologies and instruments company, is set to manufacture the Chilli sensor originally developed by Isis Innovation, the Technology Transfer Company of Oxford University in a bid to standardize heat across the food industry.
The company has secured the license for the technology, which was developed in the Oxford electrochemistry labs of Professor Richard Compton.
The handheld sensor employs nanotechnology to accurately measure the heat within minutes, against the current method of evaluation through a panel of tasters.
Commenting on the new technology, Bio-X (S) CEO Donald Foo said that with a Chilli Tester to measure the spiciness and grade products, it would provide a common understanding for heat.
"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," Foo added.
The large-scale manufacture of the sensor is estimated to replace the chilli symbols on food packaging by Scoville units.
With sensors for garlic, turmeric, onion and pepper currently under planning stages, Bio-X hopes to manufacture Multi-Spice Checkers.
