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Application note: Trust your results in mineral oil analysis
Learn how LECO’s LC-GC×GCTOFMS/FID technology has been used in combination with a new ChromaTOF® brand software version for MOSH/MOAH determination.
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Food Grade Lubricants
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Article: Kirchhoff Institute interview about MOSH/MOAH analytics
LECO’s partner Kirchhoff Institute, Berlin, spoke with eFood-Lab International about their leading laboratory work in the analysis of MOSH/MOAH.
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Brighten up your virtual meetings and show your pride in being a Food Testing Hero with our virtual backgrounds
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Food for Thought: All you need to know about food-grade lubricants
In an interview with Dr Robert von Der Aa, Head of Application Technology at ADDINOL Lube Oil, New Food finds out more about the food-grade lubricants (FGL) market and what you should be looking for when shopping around.
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Surely lubrication is easy; does it really require training?
Andy Howard explains the importance of properly training staff in food-grade lubricants and the consequences that can result from inadequate application.
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Seven misconceptions about food-grade lubricants
Orsi Dészi, Business Unit Manager–Nonfood Compounds, NSF International, debunks some common myths around food-grade lubricants.
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New Food Issue 2 2021
Issue 2 2021 of New Food is available to read online, featuring stories on food safety, ingredients, food-grade lubricants and a food integrity supplement...
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Grease is the word
New Food hosts a roundtable with three food-grade lubricant leaders to learn more about this vital product.
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Grease is the word
New Food hosts a roundtable with three food-grade lubricant leaders to learn more about this vital product.
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Food grade lubricants in certified organic production
To find out more about the use of lubricants in certified organic facilities, Jaclyn Bowen spoke with Doug Currier, Technical Director of OMRI (Organic Materials Review Institute), to gain his insight.
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Trending now: food grade lubricants
Orsi Dézsi, Business Unit Manager of Nonfood Compounds & Food Contact Materials at NSF International, explores some of the trends in the food grade lubricants arena as manufacturers look to reduce risk.
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Viscosity of food grade lubricant oils
Alejandro Marangoni, Professor at the University of Guelph, explains how the viscosity of a lubricant can have both positive and negative implications, and looks to how this is best controlled and managed.
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Increased demand for canned foods predicted to develop FGL market
Demand for canned foods is said to be increasing due to factors such as consumer convenience and an altering standard of living, which consequentially is driving the development of the food grade lubricant industry.
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The growth of the bio-lubricant industry
Sibao Liu, Sunitha Sadula and Dionisios G. Vlachos, academics from the University of Delaware, discuss how safety, environmental and sustainability concerns have driven the growth of the bio-lubricant industry, and how innovative approaches have looked to overcome these challenges.
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Contamination with food grade lubricants
Lubricants can be directly incorporated into food through leakage from gearboxes, seals and shafts. However, Denis Treacy of Culture Compass Ltd explains how there are further routes that contamination can occur.