In the laboratory, weighing is only one step of a whole analysis chain in quality control activities of Food companies; however, it strongly influences the overall quality and integrity of the final result. In production, weighing is decisive to achieve batch uniformity and consistency, e.g. in dispensing or formulation processes. Proper weighing is thus essential to ensure continuous adherence to predefined process requirements and to avoid a frequent source of Out of Specification results (OOS). Furthermore, accurate weighing processes act as an important contribution for two of the most demanding challenges of the Food industry: Increasing public health and consumer safety, and increasing productivity and competitiveness.