New technology rapidly measures antioxidants in maple syrup

Researchers at McGill University have developed a new technology to quickly measure the antioxidant levels in maple syrup, allowing producers to better assess the quality of their product. The device uses pulsed light to analyze the syrup's anti-oxidant content, offering a simple and efficient way to track the health benefits of maple syrup. This innovation could benefit the maple syrup industry by ensuring consistent quality and promoting the health benefits of the product.