Brochure: How to analyse food with FT-NIR spectroscopy
Quality control of food products
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Whitepapers & Application Notes
Analysis of beverage samples using thin film solid phase microextraction (TF-SPME) and thermal desorption GC/MS
Brand name alcoholic and non-alcoholic beverages are unique; each aroma and flavor profile is composed from a wide range of volatile and semi-volatile flavor compounds…
Food adulteration and authenticity compendium
Food authenticity and adulteration testing has taken on a new level of importance with consumers and producers, after recent food adulteration scandals...
Determination of quality parameters of crude palm oil using near-infrared spectroscopy and multivariate analysis
Edible oils are an integral part of human diets; being used in virtually all types of culinary practices...
Analysis of acrylamide in potato chips by isotopically standard addition UHPLC-MS/MS
Acrylamide is an amide-type organic compound that can be formed by cooking or processing food at elevated temperatures (especially starch-rich compounds such as potatoes and cereals)...
Comprehensive smoothie flavor analysis using SBSE-GC/MS
By combining Stir Bar Sorptive Extraction (SBSE) and Solvent-Assisted (SA)-SBSE with LVI-GC/MS, a full range of Beverage flavors can be determined...
Whitepaper: Pesticides and organic toxins compendium
Rice is one of the most commonly consumed foods in the world. A variety of pesticides have been used in rice production to control pests, weeds and diseases to increase crop yield...
Overcoming the complexities of cannabis analysis
Carl Carnagey, founder and CEO of Juniper Analytics, is the first to admit he totally underestimated what it would take for his startup to earn accreditation as an official cannabis testing lab in Oregon back in 2015. The experience, he says, has been daunting...
Safeguarding herb and spice authenticity
Infrared (IR) and near-infrared (NIR) spectroscopy are fast, easy-to-use techniques with applications in a wide variety of industries. The technique also has a history of being used for food applications such as those for measuring protein, moisture, and fat content...
PerkinElmer’s QSight LC/MS/MS improves food safety in China
China’s Xinjiang province has long served as the gateway between East and West. It is home to the legendary Silk Road, traversed by countless travelers over the ages in search of contacts beyond the expansive and rugged province that is nearly the size Alaska...
Finding antibiotics in milk
Those milk moustaches are a stroke of marketing genius. Just seeing them through the years evokes the health benefits of milk, from its proteins and calcium to its fortified vitamins. What we never see, however, is the growing global concern over the amount of antibiotic residuals that can be found…
Brewing a better beer
The Master Brewers Association claims that people drink beer with their eyes. If a beer has a nice big head of foam and no haze, most drinkers think those are the telltale signs of a good brew. For many beers, these attributes are highly desired, but brewers are the first…
Food fraud fighters go high tech
It came like a hard slap to the face for most people in the developed world. How could horsemeat end up in the human food supply chain? Sure, stories about food fraud and contamination in the developing world seem commonplace. The infamous melamine milk scandal of 2008 sickened hundreds of…
It’s time to turbocharge your cooking process
Manufacturers are under more pressure to produce food without increasing their factory footprint. Speeding up cooking processes using technology such as Steam Infusion can dramatically increase productivity without compromising the end product. See the graph below demonstrating how the speed of heating 1,000kg in a 2,500kg kettle changes depending on…
Ribotyping Easily Fills in for Whole Genome Sequencing to Characterise Foods-borne Pathogens
Whole genome sequencing (WGS) has become the ultimate test to display the order of every base pair in an entire length of DNA...
