This webinar by Metrohm will explore how ion chromatography can help modern quality control labs become more efficient.
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This application describes high speed analysis of monosaccharides and disaccharide in soft drinks by ELSD-LT III.
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
New research has revealed just how much of a role terroir has on the flavour profile of whiskey, leading some to believe vintages could soon be as crucial as age statements.
Two US companies have embraced the uniqueness of 2021 with the launch of a lager brewed using tortilla chips...just in time for the Superbowl.
The escalating drinks trade war involving the UK, US and EU sees no sign of stopping as the US imposes new tariffs on European alcohol.
Scientists believe they have found an accurate way to measure a compound in beer that could be the key to understanding its often fruity flavour profile.
In a recent webinar, Thomas Spengler of Bruker BioSpin along with Elena Meléndez Álvarez and Eva Lopez Rituerto of Estación Enológica de Haro, La Rioja-Spain discussed the role of NMR in assuring authenticity of Spanish Wines.
The soft drinks giant says that this drive towards recycled plastic will save an estimated 70,000 tonnes of virgin, fossil-fuel based plastic every year.
The former sugar refiner and now food and beverage ingredient supplier hopes the move will improve its offering of low-sugar products around the world.