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Volatile compounds in various packaging materials for filled cookies and crackers as well as soft and chewy candy products were analysed by automated direct thermal extraction combined with GC/MS.
Mineral oil (MO) residues in food raised public concern due to some elevated concentrations up to several thousand milligrams per kilogram food. Due to the chemical structures two groups of MOs can be differentiated.
Hear the word ‘cannabis’ and it’s perhaps an image of spliffs that most readily spring to mind. Things are changing, however. Cannabis products are increasingly promoted in countries or states where consumption of the bi-product CBD is legal.
Moisture analysis plays a critical role throughout the snack food manufacturing process, from verifying incoming dry ingredients, to final product release. Moisture levels are not only critical to shelf life and flavor of the final product, but can also dramatically affect processing and extrusion characteristics.
X-ray inspection systems provide unrivaled performance for contaminant detection. They also perform a wide range of inline quality checks, from determining mass and providing 100% inline checkweighing inspection to assisting manufacturers meet local weights and measures regulations for package weight compliance.
Mineral oil residues in food gain a lot of public concern in there recent years. No matter if talking about rice, noodles, olive oil or chocolate, there are numerous examples of mineral oil contaminations in food.
Gas chromatography-mass spectrometry (GC-MS) has been a common analytical method for pesticide measurement due to its high efficiency of separation, along with its qualitative and quantitative performance.
Food and beverage manufacturers have it tough, and the pressure cooker is only getting hotter. Consumers want a sustainable food supply, government regulations are constantly changing and many brands are producing product with ageing equipment and other older assets.
In this application note, bioMérieux discuss the revolutions happening in food safety laboratories and the exciting changes ahead.
This application note discusses how some polar compounds are not amenable to the extraction procedure. It discusses how chromatographic methods or poor ionisers require additional single-residue methods which involve time-consuming preparation and separation, and often involve derivatisation to improve detection.
We all know that multiresidue pesticide analysis is hard. See how to analyse 200+ compounds in less than 7.5 minutes with a total cycle time under 10 minutes!
It is well known and documented that phenolic compounds contribute significantly to the smoky and peaty flavour notes of whisky...
Quality control of food products
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 authenticity and adulteration testing has taken on a new level of importance with consumers and producers, after recent food adulteration scandals...
