Published 2025-07-01

Proper storage of products in the life sciences and food industry is directly linked to maintaining your own and your customers’ quality standards and complying with applicable laws. In this text, we highlight how monitoring the storage climate, together with measures such as temperature mapping and temperature alarms, help protect sensitive products.

Shelving systems, packing and picking, inflows and outflows, fill rates… Facility managers, operations managers and warehouse managers have many factors to consider to create stable and efficient storage of sensitive products. One important aspect is that climates are adapted to different products. Therefore, it is crucial that monitoring systems are installed, for example, in cold rooms where temperature-sensitive goods are stored.

Challenges in life sciences

In life sciences – such as the pharmaceutical industry, biotechnology and laboratory operations – many temperature-sensitive goods require perfectly temperate climates. These range from vaccines to biological samples, which can also be sensitive to light and humidity. Here are some common challenges:

• Temperature deviations: many substances need to be stored in environments with strict temperature monitoring, e.g. within ranges such as 2-8°C or around -90°C. Even small deviations can render some products unusable.
• Impact of humidity and light: some chemicals and biological materials degrade in high humidity or UV exposure.
• Refrigeration and freezer failures: technical failures or power outages can lead to the loss of sensitive products.
• Cross-contamination: improper separation can negatively affect sensitive materials.
• Requirements from authorities: life science is heavily regulated by e.g. GMP, GDP, EMA, which places demands on documentation and traceability.

Challenges in food

Food products are sensitive to both temperature and humidity. Improper storage can quickly cause bacterial growth and spoil the goods. An effective solution is to install a cold room monitoring system. Here are some common challenges in the food industry:

• Inadequate cold chains: food must be kept within precise temperature limits at all times throughout the supply chain.
• Wrong humidity: low humidity dries out foods, while too high humidity levels can create mold and bacteria growth.
• Poor air circulation and gas environment: many foods require a modified atmosphere (e.g. low oxygen content) to keep longer.
• Poor stock management: without proper rotation (first in, first out), older products can sit around for too long.
• Traceability: regulations such as HACCP and EU regulations require control and documentation at every stage.

How to ensure optimal climate conditions

Protecting sensitive products requires both reliable technology and clear procedures. Here are some measures you should implement:

1. Monitoring with temperature alarms: install data loggers with temperature (and humidity if needed) sensors connected to a monitoring system. The system logs data continuously and alerts automatically in case of anomalies, via SMS and/or email.
2. Quality assured equipment: use calibrated measurement technology in cold rooms, freezers and other storage environments. Calibration ensures that your equipment gives reliable readings.
3. Temperature mapping: performs mapping in both winter and summer to identify temperature variations within storage areas.
4. Backup and emergency solutions: install backup power systems such as UPS (Uninterruptible Power Supply) and have access to dry ice or cooling gel in case of emergency.
5. Organized and hygienic storage: apply good storage practices (GSP) – label clearly, separate incompatible substances, keep clean and prevent pests.

Published 2024-06-13

Summer and sun, nice and carefree days – if you have a safe monitoring system in place and keep track of food temperatures in your cold and freezer rooms. So that you don’t suddenly find yourself with unusable raw materials and inedible food in the middle of summer.

A power cut, a door ajar, too many goods in the same space… there are several risky scenarios for your cold stores that are difficult to anticipate, prevent and detect in time. Especially in summer. Fewer staff and holiday replacements mean that supervision is not kept up with or is forgotten. Instead of keeping an eye on temperatures, it’s about servicing the rush of customers.

Avoid unnecessary additional costs

High outdoor temperatures in summer make it warmer indoors, which in turn can lead to higher temperatures in food storage areas. If you are not observant and quickly detect excessive temperatures, you may be forced to discard large quantities of produce and food. This is an immediate, unexpected and unnecessary additional cost, and it can be disruptive to business. In other words, you may have obvious problems delivering raw materials or offering food to customers in the near future before you have time to get home and restock.

Fortunately, there are various solutions for easy and reliable monitoring of cold stores. Peace of mind when food storage facilities are unmanned or when you and your colleagues simply don’t have the time to check the space from time to time. Choose the measurement solution that suits you best: data loggers from the testo Smart Connect or Celsicom monitoring systems.

Simple and flexible monitoring with alarms

It’s easy to get started with logs from both systems. You don’t need to install any software, just open a browser, create an account and make a few settings – then the loggers are ready to start measuring. You can check current values remotely whenever you want.

An important detail: the loggers automatically send alarms via SMS or email if any cooling or freezing temperature approaches a critical limit. The alarm function can be linked to one or more of your employees and an external refrigeration company that is on call.

Published 2022-12-09

Temperature reports are important and highly demanding documentation. Mainly in the context of food and pharmaceutical handling, but also in other areas. Are you responsible for the temperature reports in your business and maybe you feel you don’t have enough time?

Would you need a solution where all measurement data is collected and packaged in a smart and neat way? Do you want to be able to send documentation to clients or authorities? Do you want to avoid compiling data yourself from different measurement points and be able to access your measurements at the touch of a button? Solutions exist and are not far away! Here you can read about testo Smart Connect and testo Saveris 1 – two systems for remote monitoring of measured values.

testo Smart Connect

WiFi data loggers with flexible cloud service
Many people want fast access and reporting but do not want to have to manage the documentation in their own local IT system. Then the WiFi loggers in the testo Smart Connect series are an excellent alternative. It is a very competent logger solution where each measuring point is affordable even in small systems.

At the heart of the system is a cloud solution that is easy to access from anywhere with an internet connection. Measured values, reception of alarms, etc. can be viewed and managed on a mobile phone or computer.

Is there a space where you wonder if the temperature is really stable? Are there moisture-sensitive products in the premises? It is easy to monitor and log this with testo Smart Connect. It is easy to set up alarms and create automatic reports. History is available as soon as the measurement data is searchable.

Real-life example
One of our customers had a problem with a refrigeration compressor on the roof of the building sometimes stopping for no reason, resulting in damage to the products stored in the cold room. In one of the testo Smart Connect loggers, it is possible to connect a sensor that detects when a circuit is closed or opened. This came in handy in this case. When the compressor stopped, the customer received an email and was able to send a repairman before hundreds of thousands of dollars worth of sensitive products were damaged. A good solution in this case to complement the usual temperature monitoring.

testo Smart Connect consists of WiFi data loggers in various designs – with internal or external sensors – all with technical data and accuracies that make them suitable for really advanced measurement. In combination with calibration, measurement reliability is further increased. The sensor range is wide, which means that testo Smart Connect can do a lot.

Read more about testo Smart Connect

testo Saveris 1

Do you want full control of all measurement data in your own computer or server environment?
In that case, our testo Saveris 1 system is what you want. The heart is a base unit used in conjunction with software in a PC or server. testo Saveris 1 is suitable whether the company is small with limited resources or large with high demands on IT security. The software is available in a CFR part 11 validatable version that supports GxP.

Secure storage of measurement values
The system collects all measurement data via radio or network sensors that communicate with the base unit. All data is also buffered in the sensors’ internal memories, providing double security. In the event of a power failure, all measurements are stored in the radio sensors and then transmitted when the system is restored. If the server (or communication to it) fails, all measurement data from the entire system is stored in the base until the problem is resolved. Everything is reported to the SQL database included in testo Saveris 1 and saved there. All this information is searchable and can be obtained either as automatic daily/weekly/monthly reporting and/or as special reports on a case-by-case basis.

Read locally with a PC or remotely via the web
It is also possible to order your testo Saveris 1 base with GSM module and thus obtain SMS alarms. It’s a smart solution that gives you more time on your side. If the limit values are exceeded, attention is drawn immediately. testo Saveris 1 fits into advanced environments and can be configured to connect to multiple geographically separated locations via the internet and VPN. In really large testo Saveris 1 systems, more base units can be used. The system requires modest system resources/computing power to keep costs down. testo Saveris 1 can be made remotely readable, but not via a cloud account but via a web extension installed on your own server. The company’s IT department has ample opportunity to configure as it sees fit and make measurement information available to those who need it.

Read more about testo Saveris 1

Published 2023-10-05

Scientific studies show that there is a relationship between CO₂ levels and aerosol concentrations in the air. Aerosols are mainly produced when we breathe and speak and can transmit pathogens and viruses such as coronavirus. Testo’s measurement technology can help you detect elevated CO₂ levels at an early stage. With optimally adjusted ventilation systems, it is possible to prevent airborne transmission of pathogens. This in turn can reduce the risk of diseases such as COVID-19. As an example, the German government recommends controlling CO₂ levels in the air to reduce the risk of infection.

What are aerosols?

Aerosols are small, tiny droplets that are released into the air when exhaled. They are only a few micrometers or nanometers in size, which means they float in the air and sink very slowly to the ground. In other words, they are spread when you breathe, speak or sing. Each person permanently emits CO2 and aerosols. As a result, pathogens and viruses, such as e.g. coronavirus, are transmitted from one person to another.

Aerosols in premises

In general, the risk of infection is significantly higher indoors than outdoors because aerosol particles remain in the air longer. Therefore, due to the higher aerosol concentration, there is a risk of undetected spread of pathogens. If the aerosol concentration is high enough, we can breathe in aerosols even if we keep our distance from each other. This is called airborne transmission by aerosols. The lower the aerosol concentration, the lower the dose of aerosols a person can inhale and thus the lower the risk of infection. This risk can be reduced by good air exchange or by mixing the air with fresh air. This requires good ventilation or optimal adjustment of the ventilation system.

Measuring CO₂ to counteract aerosols

CO₂ levels increase when many people are in a poorly ventilated room. By measuring the CO₂ concentration, it is possible to calculate the likely aerosol load. The higher the CO₂ level, the higher the risk of inhaling aerosols that another person has exhaled shortly before. The CO₂ concentration is therefore a type of indirect measurement for possible exposure to aerosols. The quality of indoor air in offices and homes is usually assessed by the CO₂ content. A CO₂ meter can therefore help to see how polluted the air in a room is. An indoor CO₂ concentration of up to 1000 ppm (parts per million) is acceptable. In comparison, outdoor air has a CO₂ value of about 400 ppm.

Humidity counteracts viruses in aerosols

Very low temperatures and low humidity promote the survival time of viruses in the air. Even at average temperatures of 20-30°C and low humidity, viruses have a long survival time. However, in a range between 40 %RH and 60 %RH, the aerosols shrink so much that the salt concentration in the aerosol core increases, killing bacteria and microorganisms. Therefore, in addition to measuring CO₂, regular measurement of relative humidity is also recommended.

Published 2025-01-29

With money borrowed from his family in Lebanon and help from his wife Rita and brother Salem, Nasif Fadel started a small bread bakery in the Gamlestan district of Gothenburg in 1992. Today, Liba Bröd has around 100 employees and sells more than 20 products. In environments where Testo loggers carefully monitor the climate, the development of the versatile thin bread continues.

A lot has happened since Nasif and Salem first spent many nights designing their own baking machines and experimenting to create the perfect flatbread. Today, the company is run by his son Elias Fadel, and in modern production facilities in Gamlestan, several varieties of flatbread are baked, as well as pinsa, hamburger and sausage rolls, pita bread and breadsticks. The range also includes bagels and waffles, which are made in an external bakery.

Large volumes of thin bread
Next door to the production premises is a large and attractive café. Liba Bröd also runs a café in the Frölunda Torg shopping center in southwest Gothenburg. In addition to pizzas and pies, the café offers visitors a wide range of delicious cakes and tempting cookies in the form of crispy, sweet pastries. All this is also baked in Gamlestan. But the main product is still the flatbread – which is produced in ever-increasing volumes.

– We consume about 150 tons of flour a week, which is used to make two million loaves of bread. Annual production is around 100 million loaves,” says Ingis Onsér, Quality and Food Safety Manager at Liba Bröd.

Extensive quality work is carried out throughout the production and storage areas. For example, all finished bread passes through a metal detector to detect metal chips that may be present in flour and sugar added during baking. Metal fragments can also occur when rollers in production rub against each other.

Carefully controlled climates
Monitoring temperature levels in production as well as in refrigerators and freezers is an important part of Ingis Onsér’s job.

– I go on the computer every day and check the temperature levels everywhere.

A total of 14 data loggers from the remote monitoring system testo Saveris 2 (now replaced by testo Smart Connect) continuously record and save all measured values. These are loggers of the models testo Saveris 2-T2 (now replaced by testo 162 T2) and testo Saveris 2-H2 (replaced by testo 162 H2) to ensure that raw materials are stored in the right temperature rooms and to maintain an optimal climate in the bakery.

Automatic alarm at critical values
– It’s nice to know that I don’t have to be on site 24/7 to keep an eye on the fridges and freezers. The Saveris system does that for me. And if something happens, such as temperatures approaching critical limits, I get an email alert. That’s something I really appreciate,” says Ingis Onsér and continues:

– On one occasion, a freezer in the café broke down. The system quickly alerted us that the temperature had started to rise and we were able to act immediately.

Something that Ingis also appreciates with the measurement system is the ability to easily get graphs over different periods and time intervals. The graphs give a good picture of how different freezers are doing and how the temperatures are affected by when the freezers are defrosted from time to time and also how warm summers have affected the climate in the freezers.

Nordtec’s calibration technician Ingemar Bergstedt installs a Testo logger for reference measurement at Liba Bröd.

Calibration of loggers on site
All data loggers are calibrated at regular intervals to ensure that Ingis and his colleagues know how “correct” their measurements are compared to values from high-accuracy reference equipment. Liba Bröd has previously calibrated itself but has recently chosen to let Nordtec’s calibration technicians come to the plant and calibrate all loggers on site. A flexible solution that means that all operations can continue as usual while the measuring equipment is calibrated.

– “We calibrate our loggers to meet the criteria for our FSSC 22000 certification, but most importantly to keep track of all measurements and guarantee safe products,” says Ingis Onsér.

– We have previously calibrated ourselves once a year, but have now chosen to hire Nordtec to get a more thorough review and control of all loggers.

Ingis Onsér really likes her job. She describes it as fun and challenging. Things are happening all the time, she gets to make quick decisions and be part of an ongoing, incredible development of Liba Bröd.

What makes Liba Bröd so special?
– You can use our flatbread for so many things. From pizzas and wraps to bread to complement your lunch or dinner.

How do you prefer to eat a Liba Bread?
– I divide it, add butter, cheese and ham. Then I put everything in the microwave for 10-15 seconds before putting the loaves together. It’s delicious!

Published 2022-08-10

One thing is certain: without Credin, many breads and cakes would not be as fresh and tasty. With customized margarines, tasty coffee bread fillings and easy-to-use bread and cake mixers, Credin helps many bakeries to ensure a consistent and high quality of their baked goods.

Kent-Inge Ohlsson, marketing and category manager, and Josefine Kaspersson, quality engineer at Credin, talk about the development of premixes, challenges in production and the company’s future plans.

What is the story behind Credin?
– Credin was founded in 1930 in Juelsminde, Jutland, Denmark, by Herbert Schou, son of Einar Viggo Schou. “While his father ran Palsgaard A/S and pioneered the industrial production of emulsifiers (a substance that binds oil and water) for the margarine industry, Herbert started the company Credin, whose business concept was bakery ingredients in the form of premixes for cakes and bread to make life easier for bakeries,” says Kent-Inge Ohlsson.

When did Credin see the light of day in Sweden?
– Birger Norlander from Värmland came to Gothenburg as a pastry chef in the 1940s. He eventually found employment at Bakels, which produced margarine and bakery ingredients. In 1987, Birger and his sons started Norlander Food.

– Palsgaard A/S was also one of the partners. However, it wasn’t until 2019 when Norwegian Orkla Food Ingredients, a subsidiary of the Norwegian Orkla Group, acquired the company (then called Zeelandia after a previous acquisition) and we were named Credin Sweden. The Credin Group has been owned by Orkla since 2002.

What is the size of production and who are the main customers?
– At present, we have a production of around 8,000 tons in Stenkullen outside Gothenburg. Production also takes place in our sister companies’ production facilities in Poland, Denmark and Portugal.

– We sell mainly to industrial and artisan bakeries in the Nordic and Baltic countries, but also to delivery bakeries (who in turn sell to stores and hotels, among others) and store bakeries of the major food chains.

What is your best seller?
– Our largest product segment is margarine of various kinds, both in liquid and solid form. There we also have the only branded products in the bakery market – Vera, Rex and Vetelyx. The biggest products are tailor-made margarines for various industrial customers. Developing fats and other products that match the challenges and needs of individual customers is one of our great strengths and it is a growing market for us.

Do you carry out active product development?
– Absolutely, product development is very important for us. Based on insights into trends and consumer behavior, we have recently developed a completely new bread base that is unique in the market. It is high in whole grains and plant-based products, which are increasingly demanded by today’s consumers.

– They also want to know where things come from. That’s why we use storytelling, telling you that the flour, for example, is from a farm on Gotland and showing you what the farmer and his mill look like. This makes it more small-scale and genuine and gives the product ‘life’.

How important is it for you to keep track of temperature and humidity?
– For our products to work as intended, they must have a certain structure, the right melting point and, of course, be food safe. For this reason, we have to control both temperature and moisture content,” says Josefine Kaspersson.

Are there any products that are particularly sensitive?
– Our margarine production requires extra supervision. Different types of margarine have different properties and different functions in a bakery. To get the structure and consistency we want in different types of margarine, we need to have clear control over the temperature of the process.

How do you use measuring instruments in production?
– For example, we have handheld thermometers like the testo 106. They are convenient to use to quickly check the temperature of different samples, analyses and raw materials, as well as at certain points in our processes.

Credin also has remote monitoring loggers testo Saveris 2-T1 and testo Saveris 2-T2 (now replaced by testo 162 T1 and testo 162 T2) deployed at various points in production to check the temperature of the surrounding environment, as these values have a major impact on the products.

What are you focusing on for the future?
– We have a clear focus on both growth and product development. We want to grow profitably and to do so we need to be responsive and meet the needs of the bakery industry. To achieve this, we continuously hire new people in our product development department. It is the fastest growing department in our company,” says Kent-Inge Ohlsson.

Do you focus on any particular product segment?
– What we will continue to focus on is coffee bread fillings, which is a very important product group for us, along with bread bases and margarine and fat, which is by far our largest product group. In the latter segment, we have developed our own brand called Functional Fats, consisting of liquid fats that we can customize to give bread and baked goods different properties such as greater volume and longer freshness.

Finally, which pastry do you prefer to eat with a cup of coffee?
– In January and February it’s all about the semlor. It is probably the most delicious pastry in the world! The rest of the year I prefer to eat a cardamom bun. It beats the cinnamon bun by a tiny, tiny, tiny nose length.