whitepaper
Stop packaging errors: drive profitability on your packaging line
Stop packaging errors and eliminate the risk of product withdrawals by removing human error...
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QA/QC
news
The ultimate ‘smell test’: Device sends rotten food warning to smartphones
The detectors sniff out biogenic amines (BAs), which give decomposing meat its bad odour.
article
Managing the risks of Clostridium botulinum in chilled foods – applying the ‘10-day rule’: what do you need to do?
There have been a number of recent product recalls in the UK that centre on the lack of control of psychrotrophic C. botulinum in a range of food products. These recalls do not necessarily mean that C.botulinum has been found in the implicated products, but rather, the specific control factors…
whitepaper
Quality in Food Manufacturing Tips for Rapid Moisture Analysis
The first step to getting reproducible and reliable results is to make sure all operators follow the right procedure.
article
The importance of LIMS in food QC and safety testing
From providing analytical data on the quality of a product or production process to providing critical information for research and development, laboratory testing is an intrinsic component of compliance with food regulations to promote public health and the safety of consumers. Simon Wood takes an in-depth look at this vital…
news
Waters Corporation to invest $215 million in Precision Chemistry Manufacturing in Massachusetts
New state-of-the-art facility will support continued growth and innovation...
news
Waters DART QDa system with LiveID Software instantly assesses food quality and authenticity
System couples the ACQUITY QDa Detector with the IonSense DART Ion Source for rapid molecular fingerprinting of foods and food ingredients...
news
Waters new ACQUITY UPLC PLUS series sets new performance benchmarks
Next-Generation UPLC platform designed to keep pace with evolving laboratory requirements for chromatographic performance...
whitepaper
Whitepaper: Safety and efficiency as growing criteria in food production
In the food production industry, product contamination by micro-organisms such as bacteria or fungi presents a potential and omnipotent risk. It is therefore important to prevent any type of contamination and to facilitate its removal...
article
The challenge of hepatitis E virus
Hepatitis E disease, caused by infection with the hepatitis E virus (HEV), affects mainly the liver, with symptoms including jaundice, fever and malaise. There are, according to the WHO, around 20 million HEV infections worldwide, leading to approximately three million cases of acute hepatitis E annually, most of which are…
article
Food irradiation legislation in the EU – an evaluation
Bernd van der Meulen and Maria Antonietta Ruggiero look at the current state of play, and discuss the direction in which they’d like to see the current framework evolve.
whitepaper
Application Note: Water activity in bakery products
What can go wrong beside the growth of molds...
news
European innovation hub CEO calls for stronger research in food
The head of the food arm of an EU network that boosts innovation and entrepreneurship across the bloc has called for stronger research in the food sector.
news
Using future trade policy to cut food prices will threaten food quality
The report said the Government could mitigate risks by improving information about food origins and production methods.
news
EU releases common testing method to fight dual quality food
The European Commission has just released a new common methodology for comparing the quality of food products across the EU.
