List view / Grid view
20 June 2016 | By Michael Bryanton, Research and Development Chef, Canada’s Smartest Kitchen, The Culinary Institute of Canada
There are a number of sensory methods to determine with statistical relevance whether or not consumers will notice a difference between a current formulation and a new one. Each sensory method has advantages and disadvantages, including the sensitivity of the method, which determines the number of judges necessary, and the…
20 June 2016 | By 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.
20 June 2016 | By Dr. Andreas Bubert & Barbara Gerten from Merck KGaA
Dr. Andreas Bubert, Senior Global Product Manager for Culture Media Food & Beverage, and Barbara Gerten, Senior Scientist Traditional Microbiology, Merck KGaA, Darmstadt, Germany (MilliporeSigma in the USA), discuss the new EN ISO 11133:2014 Quality-assured culture media for food and water testing to enhance consumer safety.
15 June 2016 | By Victoria White, Digital Content Producer
Scientists have identified a heat-loving bacterium, called Thermus as the cause of pink discolouration defects in cheese...
15 June 2016 | By Victoria White, Digital Content Producer
John Holah, Technical Director of Holchem, has become an Honorary Professor of Food Safety at Cardiff Metropolitan University...
15 June 2016 | By Victoria White, Digital Content Producer
The edible coatings contain natural substances with antimicrobial properties that reduce the growth rate of spoilage microorganisms on fish and seafood...
13 June 2016 | By Victoria White, Digital Content Producer
Innoscentia was given the award for having developed a digital sensing label that can tell and monitor the actual status of packaged food...
9 June 2016 | By PCE Instruments
The concept of an uninterrupted cold chain in the food industry consists of two main pillars which are transport and storage...
6 June 2016 | By Food Safety Conference
Where are tomorrow's food and drink safety threats, recalls, and outbreaks going to appear?
Buchi’s latest case study with Kent Scientific Services sets out how the Dumas Combustion method can assist you with your routine Protein Analysis in food and feed...
6 June 2016 | By Victoria White, Digital Content Producer
The EC's Joint Research Council has developed and released the first certified reference materials for testing whether enterotoxin A is present in cheese...
3 June 2016 | By Victoria White, Digital Content Producer
General Mills has voluntarily recalled ten million pounds of flour in the US as it may be linked to an outbreak of E. coli O121...
1 June 2016 | By Victoria White, Digital Content Producer
The new technique allows monitoring of levels of toxic compounds like brominated flame retardants (BFRs) in seafood such as tuna and prawns...
31 May 2016 | By Victoria White, Digital Content Producer
The new rule requires companies in the US and abroad to take steps to prevent intentional adulteration of the food supply...
26 May 2016 | By Victoria White, Digital Content Producer
EFSA has reported data from 2014 for a range of veterinary medicines and contaminants found in animals and animal-derived food...
