Analysis & control - Articles and news items
Loop-mediated isothermal nucleic acid amplification (LAMP) for food microbiology testing; Best practice for crystallisation kinetics measurements via NMR; and MyToolBox – the smart way to tackle mycotoxins…
Industry news • 5 July 2016 • Victoria White, Digital Content Producer
Established in 2002, Lactolab is a leading analytical laboratory in South Africa, serving dairy and dairy related industries…
Industry news • 1 July 2016 • Victoria White, Digital Content Producer
FOSS has entered into a strategic partnership with Mérieux NutriSciences that will help the two companies in tackling the growing issue of food safety…
Here, Dr W. Jeffrey Hurst provides some initial perspective into a complex topic – lipid analysis…
Issue 3 2016 • 20 June 2016 • Stéphanie Sammartano, Senior Certification Engineer, NF Validation Certification Manager (AFNOR Certification)
AFNOR Certification is the leading certification and systems, services, products and competencies assessment body in France and one of the top-ranking leaders worldwide. The AFNOR group’s Certification branch handles the two best-known quality marks on the market: AFAQ and NF…
While at the FoodIntegrity conference New Food hosted a live roundtable event about the gaps in current research in regards to food authenticity and its impact on the supply chain…
Industry news • 1 March 2016 • Victoria White
Muddy Boots have made their Greenlight Quality Control software available as an iPhone and iPad app…
Webinars • 19 November 2015 •
In this webinar, we discuss new methods of fatty acid methyl esters analyses and their use in resolving various cis and trans isomers and degrees of saturation…
Detection of residues and contaminants in food products and the development of novel approaches – RAFA roundtable
Video • 17 November 2015 • Stephanie Anthony, Editor, New Food
From the 3rd – 6th November New Food had the pleasure of attending Recent Advances in Food Analysis (RAFA) 2015. While at this event, New Food hosted a filmed roundtable discussion, sponsored by Sciex, on the topic of contaminants and novel approaches in food analysis.
Issue 2 2010 • 12 May 2010 • François Bourdichon, Food Safety Centre, Danone Corporate
Probiotics are used to bring health benefits to consumers through foods and are defined as “live micro-organisms which, when administered in adequate amounts, confer a health benefit on the host[Ref 18].” Commercialised all around the world since the early 1920’s, mostly focused on Bifidobacterium and Lactobacillus genera, in the last fifteen years there has been a rising awareness reported in scientific literature on putative adverse events caused by strains belonging to this genera, if not adverse events supposedly caused by probiotic prophylaxis, e.g. the recent Dutch probiotic prophylaxis study on severe acute pancreatitis[Ref 6]. Saccharomyces boulardii is the sole probiotic yeast strain widely used nowadays, isolated from the fruit of litchi and mangosteen in Indochina in 1923. Marketed and evaluated as a drug, its use differs from other probiotic strains, considered as part of the food diet, with different efficacy and safety evaluation[Refs 20,25,45].
Featured news • 23 March 2010 • Oxoid
Oxoid, a world leading microbiology brand, today announced the launch of Brilliance™ Staph 24 Agar – a selective and diagnostic chromogenic medium for the isolation and enumeration of coagulase-positive staphylococci (CPS) in foods, within 24 hours.
Featured news • 23 March 2010 • Oxoid
Oxoid has launched Brilliance™ CampyCount Agar, a new, highly selective, easy-to-read chromogenic medium specifically designed for the identification and enumeration of Campylobacter jejuni and Campylobacter coli in poultry and related samples.
For many years, NMR spectroscopy was largely overlooked by the food industry. Maybe this was understandable. The instruments were expensive, the skills required to operate them could at best be described as specialist and there wasn’t a broad understanding of the way in which the technology could be applied within the industry. I joined the Food Science Group at Fera (then the Central Science Laboratory) in 1999. NMR spectroscopy was mainly used for measuring isotopes to check the authenticity of wines and fruit juice, whilst an archaic bench top contraption was used for fat and water measurements.
ABF Ingredients ANDEROL EUROPE BV Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Bruker BioSpin Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NETZSCH Pumpen & Systeme GmbH NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Sandvik Process Systems Stancold SteriBeam The Tintometer® Group Thermo Fisher Scientific TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verner Wheelock Vikan UK Ltd