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7 March 2017 | By Thermo Fisher Scientific
High cost food and beverages are targets of adulteration for economic gain. Foods that are naturally sweet, such as honey, are often diluted with inexpensive sweeteners and then sold as 100% natural. This webinar will review the basics of Ion chromatography for detecting food fraud...
7 March 2017 | By Thermo Fisher Scientific
Extra virgin olive oil has long been a favourite object of fraudsters. In this webinar, we discuss the use of charged aerosol detection for extra-virgin olive oil characterisation...
7 March 2017 | By Thermo Fisher Scientific
This webinar presents a strategy to detect specific peptide biomarkers in the digested gelatin and food samples using HPLC–QqOrbitrap...
7 March 2017 | By Thermo Fisher Scientific
The race between food fraud and food testing have fuelled technological developments. In this webinar, we discussed new isotopic tools that enable the testing of geographic origin of food and naturalness of food ingredients...
Food fraud prevention – how to start and how much is enough; Data sharing: What’s in it for the food industry; and an Expert View with Thermo Fisher Scientific...
1 February 2017 | By New Food
A consumer app is now available to take the guess work out of verifying the honey purchased is true to the variety published on the label and undamaged by heat...
If you’re making a food claim, it is your responsibility to ensure you validate it, says Food Forensics’ Managing Director, Alison Johnson. Many problems centre on claims, often for a premium product. Where premiums are available or supply and demand is out of kilter, the risk of adulteration or substitution…
26 January 2017 | By Bunting Europe
"Our success in 2016 is built on the sales and marketing foundations built over the past three years," reported Simon Ayling, Bunting Europe's Managing Director...
24 January 2017 | By New Food
Unique Manuka Factor Honey Association discovers unique signature compounds...
18 January 2017 | By New Food
With food safety and traceability issues increasingly in the spotlight, a Bristol technology company has come up with an innovative label technology...
9 January 2017 | By University of Surrey
Researchers from the University of Surrey have developed a new comprehensive categorisation of food scares, a new study in the British Food Journal reports...
15 December 2016 | By Roy Manuell, Digital Editor
We’ve identified the top 10 things that the last twelve months taught us. Here are our highlights (or lowlights dependent on your viewpoint) from 2016...
7 December 2016 | By Agilent Technologies
This webinar provided a complete solution including sample extraction using the Enhanced matrix removal (EMR)-Lipid along with a rapid and robust quantitative method using UHPLC-MS/MS for >100 veterinary drugs targeted by the USDA in meat...
14 November 2016 | By Cesare Varallo, Vice President Business and Regulatory Affairs, Inscatech
Cesare Varallo, an Italian lawyer and expert on food fraud regulation gives us an exclusive insight into EU regulation and food fraud...
18 October 2016 | By Martin Coates, CEO Agrantec
CEO of Agrantec, Martin Coates details the importance of active labelling and following the food from farm to fork at every step of its life...
