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Quality control (QC) in food testing laboratories is often considered a necessary burden. A lot of time, money and effort goes into establishing QC mechanisms, especially for accreditation purposes. Mark Sykes, Scientific Advisor to Proficiency Testing at Fera Science, explains why the QC process should be normal, routine and have…
Not for the first time, issues surrounding authenticity have hit the headlines. The European Commission’s Food Fraud Network dealt with 156 cases in 2016, compared with 108 in 2015 and a mere 60 in 2014 and recently the founder of the UK’s largest supplier of supermarket chicken has been called…
In the fourth instalment of Thermo Fisher’s webinar series, senior applications specialist Dominic Fisher holds a Q&A on the Orbitrap GC-MS.
Bioactive oils are commonly used in food, pharmaceutical and cosmetic applications. Those oils are usually rich in unsaturated and polyunsaturated fatty acids.
Technological advances now mean it is possible to test for an ever growing list of potentially harmful emerging organisms. But this raises the question: when is the right time to start testing for them? Eurofins Food Testing UK’s Head of Microbiological Services, Catherine Cockcroft, explains the dilemma facing the food…
Researchers Björn Karlsson and Ran Friedman at Linnaeus University have presented an answer to this question.
The third instalment in Thermo Fisher’s webinar series looks at protecting the integrity of our honey.
In light of the Fipronil in eggs investigation ongoing across Europe, Food Standards Scotland offers its reaction to the challenges we face.
The honey industry is quickly becoming an extremely ‘Buzzy’ market place therefore producers want to ensure that their product meets the industry standards for safety and quality.
Lukas Vaclavik, Staff Scientist at Covance Food Solutions, discusses exclusively with New Food the importance of a thorough chemical food testing process.
New colorimetric sensor arrays on disposable test-strips read by hand-held devices allow for their rapid, inexpensive, and sensitive identification by their chemical “fingerprints”. They are based on novel sensor arrays that detect and differentiate among a diverse range of aldehydes and ketones, as reported in the journal Angewandte Chemie.
EU Member States representatives voted in favour of European Commission's proposal to reduce the presence of acrylamide in food.
Ambrosus, the world’s first trusted blockchain-based ecosystem for the food supply chain, launched today, announcing its upcoming token sale commencing in September 2017.
EFSA has established a safe intake level for glutamic acid and glutamates used as food additives after re-evaluating their safety.
