Guide to Testing: The latest on lab techniques and research

You’ll find everything you need in this year’s edition of our Guide to Testing supplement from PFAS, to wine analytics, to CBD testing, and microbiological issues in plant-based foods.

In our latest Guide to Testing supplement, we hear from 16 different experts on the most recent updates, challenges and opportunities within the world of lab food and beverage testing.

Here’s a summary of what to expect for this year’s guide, available to download and read for free:

  • Quadram Institute’s Dr Matthew Gilmour discusses new metagenomic sequencing techniques
  • Mettler Toledo outlines its offerings for improved accuracy and throughput in analytical workflows
  • Food safety expert Michele Suman highlights the progress made in mass spectrometry analysis
  • Bruker provides a clear summary of the benefits of FT-NIR spectroscopy for food analysis and quality control
  • Caliper’s Director of R&D explains how testing can make for a better cannabis experience for consumers
  • Shimadzu explains why testing for the exact ingredients in cannabis products is so important
  • Darren Lau reveals the evolving capabilities of mass spectrometry for ever more precise food analysis
  • Senior Scientist Karl Oetjen from Sciex explores PFAS in food and food contact materials
  • Kaycha Labs explains why a good testing lab is so important to cannabis manufacturers.
  • In a data-centric world, New Food hears how LabVantage’s LIMS system can help with analysis
  • Joanne Hubbard, Technical Specialist Manager for Intertek, lifts the lid on what to expect in a testing lab
  • NEMIS reflects on the lessons learnt from the global pandemic about testing early and testing often
  • Arne Dübecke expounds the virtues of communicating with your testing lab and getting specific
  • Dr Oliver Rahäuser on how to conduct light stability testing using SUNTEST xenon chambers
  • Replica explains how its founder came to use analytical testing to make premium wines more affordable
  • Managing microbiological safety challenges in plant‑based meat alternatives.