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Guide to Testing: What’s in the box?
Agnes Elek and Robyn Walker look at nutritional and allergen considerations in the growing marketplace of delivered meal kits.
List view / Grid view
Lab techniques
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Shapeshifting Vibrio bacteria and the threat to food safety
New Food hears from Dr Sariqa Wagley on the discovery of ‘sleeping’ Vibrio which can lay dormant during the cooler seasons.
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Comprehensive pesticide analysis with high-resolution mass spectrometry
Professor Amadeo R. Fernández-Alba discusses how HRMS is modernising pesticide analysis in food safety laboratories.
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Bia Analytical: Life in the lab
As Bia Analytical celebrates its first year in business, Dr Maeve Shannon describes what a typical day in the Northern Ireland-based lab is like.
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Could this lab technique be a key breakthrough in food safety?
Aly El Sheikha considers the possible use of PCR-DGGE as a tracing tool in the food supply chain as total transparency becomes ever more important.
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C-13 internal standards for mycotoxins analysis: trend or necessity?
Chiara Dall’Asta, food chemistry professor at the University of Parma, debates the use of C-13 internal standards in mycotoxins analysis.
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Guide to Testing: Pesticides – are we spoilt for choice?
Read about the key topics impacting food and beverage testing labs in our latest Guide to Testing supplement.
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Applications of hyperspectral imaging in food safety
Professor Da-Wen Sun and Xiahui Lin examine the merits and applications of hyperspectral imaging in food safety.
webinar
R&D management – it’s time for a rethink
Learn how a structured data infrastructure can be used within your food research and development team in our upcoming webinar.
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Championing food safety culture in hemp
Rachael Kropp explains how Socati instils a food safety culture with a combination of collaboration and quality standards.
webinar
Pesticide residues – we’re on to you!
In our latest webinar, SCIEX will demonstrate a new way forward for food and environmental testing using the SCIEX ZenoTOF 7600 system.
whitepaper
Application Note: The mobile era
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.
whitepaper
Application Note: Food Analysis with Confocal Raman Microscopy from WITec
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.
article
Fishy business
Arun Chauhan investigates the fast food company Subway’s fake tuna scandal and reflects on what it means for the food industry.
whitepaper
News Digest: Microbial Community in Fermented Foods
Understanding the science behind the health benefits of fermented foods
