All Analytical testing (LC/GC/MS) articles – Page 2
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ArticleAdvancing food innovation for a healthier future
Accelerate the time to market for your novel food ingredients and products with trusted human safety testing.
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NewsHow AI can help detect mycotoxins and prevent millions of food poisoning cases
Researchers from the University of South Australia demonstrate how AI and hyperspectral imaging can detect mycotoxins in cereals and nuts, offering a potential solution to prevent millions of food poisoning cases.
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ReportTackling invisible threats: allergen and pathogen risks in food manufacturing
Discover how top experts are addressing the invisible threats of allergens and pathogens in food manufacturing. This comprehensive report covers regulatory updates, innovative testing methods, and practical strategies to protect your products and consumers.
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NewsROCOL becomes first to receive NSF's new PFAS-free certification for lubricants
ROCOL has become the first company to receive NSF’s PFAS free certification for its FOODLUBE lubricants—marking a major step forward in food safety and sustainability.
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NewsVertical farming could be key to future protein supply
New research shows vertical farming can deliver high-protein yields while cutting environmental impact, offering real potential for urban food security.
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NewsFDA approves sale of gene-edited pigs in the US
FDA approves commercial sale of gene-edited pigs in the US, offering a breakthrough in disease-resistant livestock following UK breakthrough.
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NewsNew lab to explore food production in space launches into orbit
A new laboratory launched into space this week could hold the key to feeding astronauts on long-term missions to the Moon, Mars and beyond.
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WebinarFrom insight to automation: taking control with Process NIR
Watch this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
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ArticleFSA full steam ahead: the push for approval on new alternative proteins
Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
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NewsUK Food Standards Agency awarded £1.4m to support new innovation hub focusing on precision fermentation
The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
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NewsTurning waste into food: scientists transform whey into sustainable protein
Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
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ArticleUnderstanding the PFAS risk in food supply chains
Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
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NewsGüntner’s cooling tech powers NASA’s mission to grow food on the Moon
A Güntner cooling system is helping NASA and the DLR test greenhouse technology that could one day feed astronauts on the Moon and Mars.
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ArticleRevealing the potential of atmospheric cold plasma to deliver safer food
Researcher Shikhadri Mahanta explains the effective eco credentials of atmospheric cold plasma as a food science technique – it’s one to watch.
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NewsStreamlined Listeria monocytogenes test slashes detection time for food samples
Food safety scientists unveil a streamlined workflow that detects low-level Listeria monocytogenes in food samples within just 8 hours.
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ArticleBiomass fermentation: collaborating to realise its potential
Biomass fermentation is emerging as a sustainable solution to feed a growing global population, offering protein-rich ingredients produced quickly and efficiently. Yet, as MISTA’s Céline Schiff-Deb explains, unlocking its full potential will require collaboration, innovation and overcoming key industry challenges.
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ArticleContamination recalls cost money
Edward Haynes reveals how advanced sequencing technologies are assisting food companies in their mission to deliver quality products safely to consumers.
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ArticleUnlocking the future of smart vertical farming with automation
Vertical farming has an essential role to play in sustainability by cutting the distances from farm to fork, and feeding a growing population. However, as Schneider Electric’s Louise Liddiard reveals, it requires careful deployment to achieve the best return on investment.
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ArticleThe science of perfect baking: how NIR technology elevates every batch
NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.