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Guide To… Testing 2020

19 August 2020 | By

Throughout the COVID-19 pandemic, our food and drink sector has been an essential industry. A crucial cog in that chain are the laboratories who we rely on day-in-day-out to keep our food and drink safe.


How to choose between an in-house or contract laboratory

9 September 2019 | By

Customers expect food to be safe, of high quality, and to match the description on its packaging. If a food product falls short, word gets out quickly. As such, selecting the right testing process is imperative. Here, Brad Stawick of SGS North America, discusses how to choose between an in-house or…


The great gluten confusion

1 September 2017 | By

The global gluten free market is expected to be worth over $8bn by 2020. The number of people diagnosed with a gluten intolerance or coeliac disease is rising rapidly and consumers are ever more eager to pursue healthier diets and lifestyles. Despite all this standards and accreditations around gluten remain…


NETZSCH gains triple SGS certification

20 March 2015 | By NETZSCH Pumps & Systems

NETZSCH Pumps & Systems has been granted three certificates in accordance with OHSAS 18001, ISO 14001 and ISO 9001 by the SGS International Certification Services...


Potential vehicles of foodbone pathogens

19 June 2013 | By Evangelina Komitopoulou, SGS, Larry Beuchat, Center for Food Safety, University of Georgia

Until recently, there has been a common belief that low numbers of microbial food contaminants should not be a major issue in low-water activity (aw) foods where growth does not occur. However, depending on its end usage or target population, low numbers of pathogens can lead to foodborne illness, hence…