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In this two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers around olive oil, including quality, shelf life and sustainability.
Learn how a structured data infrastructure can be used within your food research and development team in our upcoming webinar.
24 September 2021 | By
Tune in to watch this week's main headlines impacting the food and beverage sector, delivered to you in a one minute video.
In our latest webinar, SCIEX will demonstrate a new way forward for food and environmental testing using the SCIEX ZenoTOF 7600 system.
The unfurling carbon dioxide crisis could start proving very costly for the meat industry, with pig farms facing the possibility of culling animals if supplies do not improve.
The Near-IR spectra that are used for quality control of food are quite complex to analyse. They contain overtones and combination spectra which are broad-band and a few orders of magnitude lower in intensity as compared to the Mid-IR intensity of the fundamental band.
This application note demonstrates the utility of Raman imaging for characterising various food samples such as honey, chocolate and fat spreads, leading to a comprehensive understanding of the products and the production processes.
Marcel Koks, Industry and Solution Strategy Director, Food and Beverage at Infor, discusses what the food factory of the future will look like.
GC-MS/O analysis using Sniff & Trap enables concentration of unknown compounds in the ODP for further analysis. An ODP checkout procedure is presented
Fast and effective safety screening for the ready-to-eat meal industry
Digitalisation, regulations, new consumer behaviours, complex supply chains, fierce competition... In today’s uncertain and fast-moving environment, food and beverage companies have to innovate faster than ever to simply exist.
A change in the way tax is rebated for red diesel has sparked anger within the food industry, with one body claiming the decision has “undermined confidence.”
Food safety expert, Wasi Asghar, examines the ways in which the senior management of food manufacturers can improve food safety culture.
Following the announcement of £19.2 million for a cross-government surveillance project to protect public health, the FSA’s Chief Scientific Advisor Professor Robin May explains why it is needed.
