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…
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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…
SGS is the first Certification Body approved to audit against the Gluten-Free Certification Organisation (GFCO) standards covering all regions of the world.
Understanding, monitoring and meeting the differing global maximum residue limits (MRLs) for pesticides
The purpose of this free white paper is to provide an overview on current thinking within the food industry for how best to manage pesticide residue risk in food products and supply chains.
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…