Buy & Sell Smartly
Buy and sell the freshest food with technological and data-driven confidence. Let Certified Quality Foods provide you with quantifiable facts that will increase your bottom line.
Meet the Certified Quality Reader 3.0
New for 2022
Redesigned Form Factor
Upgraded Commercial and Consumer Mobile App
Updated Analytical Dashboard Tools
The CQR 3.0 System is an objective quality measuring device, companion mobile app, and desktop analysis dashboard with aggregate data from across the food industry.
We are a group of scientists and food professionals that measure and quantify the quality of foods through bio-metric technology.
We provide our customers the tools for real-time quantified feedback through every step of your production and sales process.
We create new food quality standards and communicate them through our branded certification program.
Commercial & Consumer Applications
Seafood, Poultry, and Produce Supply Chain
Producers, Processors, Distributors, Foodservice and Retail
We empower consumers to contribute data while learning which stores carry the highest quality products.
Instant Objective Quality Data
Identify Previously Frozen Foods
Locate Fresher Food
Match Value of Food to Freshness
”The CQR device enables facility quality control to quickly evaluate incoming raw material without the need for extensive sensory evaluation training, which is very difficult to get in remote areas of Alaska.”
Kenny Lum - V.P. Food Safety and Quality Assurance
Iceland Ocean Cluster
“Quality is essential to further growth of the seafood industry. The technology from Seafood Analytics can lead to major quality improvements in the whole value chain. Better ways to test quality can also build trust which is a crucial element in the seafood trade.”
Thor Sigfusson - Founder and CEO, Iceland Ocean Cluster
Oregon State University
“The device gives an independent verification of fish muscle cell integrity, which is a direct reflection of how the fish was handled. The device should incentivize enhanced good handling practices. I think it will help the industry be more responsive and help it to minimize the incidences of negative consumer experiences with seafood.”
Dr. Christina Dewitt, Oregon State University, Astoria Oregon