Near-infrared spectroscopy uses the near-infrared region of the electromagnetic spectrum to analyze the chemical composition of food and other solid materials. Measurements in the near-infrared region from 700-2500 nm are used for quantitative analysis of foods. A major advantage is its ability to directly measure the composition of solid foods using diffuse reflection techniques without needing to prepare samples. Near-infrared spectroscopy is used extensively in the food industry to rapidly and non-destructively measure attributes like moisture, fat, protein and sugar content.