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Learn how the Dumas method differs from the Kjeldahl method in nitrogen and protein determination, as well as the benefits of the LECO 828 and 928 series in food and feed 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.
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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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.
Andy Howard explains the importance of properly training staff in food-grade lubricants and the consequences that can result from inadequate application.
Orsi Dészi, Business Unit Manager–Nonfood Compounds, NSF International, debunks some common myths around food-grade lubricants.
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...
New Food hosts a roundtable with three food-grade lubricant leaders to learn more about this vital product.
New Food hosts a roundtable with three food-grade lubricant leaders to learn more about this vital product.
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.
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.
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.
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.
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.
