New tools to fight spice fraud
Bia Analytical has dedicated research resources to testing herbs which are most vulnerable to adulteration.
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Bia Analytical has dedicated research resources to testing herbs which are most vulnerable to adulteration.
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
Patrick McNamara, Technical Specialist Manager, Intertek, provides a clear and concise overview of what information needs to be shared between labs and their customers.
In this latest episode of the New Food Podcast, Bethan Grylls speaks with three food experts on the topic of Shiga toxin-producing Escherichia coli (STEC).
Scientists behind the research claim the electronic nose can detect the freshness of meat with 98.5 percent accuracy. It's possible the technology could be incorporated into a smartphone app that would help detect 'gone off' meat at home.
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
The FDA has provided an update for its microbiological surveillance sampling: FY18-19 fresh herbs (cilantro, basil and parsley) assignment.
A team from MIT has designed a colorimetric sensor that can spot signs of food spoilage and contamination.
Charon Willis from PAS highlights some key considerations to bear in mind when it comes to ensuring the right level of partnership from contract laboratories.
There are a number of testing methods when it comes to Listeria monocytogenes, here Solus Scientific, a PerkinElmer company, outlines a few choices.
The test may rapidly and sensitively distinguish subtypes of Salmonella, making its origin easier to track, the Journal of Molecular Diagnostics has reported.
The challenges of measuring heavy metals in cannabis and cannabis-infused products.
The scientists have reportedly developed a method to determine Salmonella serotypes in just two hours, and the whole identification process within eight hours.
Danone has launched a service that will enable customers and retailers to trace the journey of its baby formula products from farm-to-fork, and verify its quality and authenticity.
The technique is said to reduce the time for determining whether food is contaminated with salmonella from a number of days to less than eight hours.