Allergen detection solutions

What method should I choose for food allergen testing? This short video guides you through the different technology platforms we offer for food allergen analysis. Have a look and choose the method that meets your requirements!

Beer spoilage

The history of beer spoilage bacteria and yeast detection.
Since several thousand years, lots of ancient cultures discovered the nice effect wet storage cereal might have by alcohol production — without knowing scientific details of the process. However, the beer production by trial and error was one of the first human-driven industrial biotechnological processes.

Sample preparation

In one of our first videos in this R-BioTube Channel I talked about the importance of sampling. The quality of your sampling method contributes largely to the quality of your final result. Typically, more than your actual analytical method. But there is a second step that influences the quality of your result or the total analytical error: That is the sample preparation.

Vitamin B6

Vitamin B6, also named Pyridoxine, is the first vitamin we would like to introduce you in our vitamin series. In this video, by Ronald Niemeijer, you can learn more about the importance of this vitamin, food products that contain vitamin B6 and the risk of a vitamin deficiency.

More facts can be found in the infographic.

The Yellow Line 2.0

The next generation: the Enzytec™ Liquid testkits for enzymatic food analysis – or what we like to call them, the „Yellow Line 2.0“. In this video, Ronald Niemeijer tells you more about the improvements of the Enzytec™ Liquid testkits compared to traditional methods.

Spontaneous fermentation in wine making

Spontaneous fermentation in wine making is a widely used method. The wild yeast used in this process has not only advantages, but also carries some risks. In this video, Ronald Niemeijer tells you more about this topic.

• More information on wild yeast

How reference material makes your mycotoxin analysis more reliable

Mycotoxin testing imposes unique challenges to analytical laboratories. Complicated matrices, inhomogeneously spread contaminations, very low levels are just a few challenges to be met. The importance of choosing the right sampling, method, sample preparation and analytical method is obvious. The use of certified mycotoxin reference materials as well as mycotoxin quality control materials will strengthen your quality assurance in mycotoxin testing.

• More information on reference material

PCR: Time to cut costs – with reliable results

Do you still pay so much for external analysis costs? Or do you have trouble with false-positive results or cross-reactions? You haven’t thought about in-house testing using real-time PCR yet? Being independent from external service labs? It is so easy. That’s see!

5 reasons for using PCR in allergen analysis

When testing for allergens in food, most laboratories use immunological methods such as ELISA. However, real-time PCR can provide distinct advantages. In this video, Ronald Niemeijer sums up what you should know about allergens and PCR.

• More information on PCR in allergen analysis

Guarantee safe food for people with egg allergy

Eggs are a popular ingredient in many dishes and processed foods — a challenge for allergic people. In order to protect affected people from the unintentional consumption of foods containing egg, a correct labelling on the list of ingredients is of great importance. In this video, Jasmin Wolf explains what to consider when producing egg-free food.

• More information on egg-free food

PCR analysis the easy way

Real-time PCR has proved to be a reliable and efficient analysis method in many areas. For laboratories who have avoided up to now the investments for PCR analysis, the new compact RIDA®CYCLER now makes it easy to get started. In this short video, Ronald Niemeijer presents the instrument in more detail.

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Antibiotic residues: How contaminated is our food?

In industrial animal husbandry, animals are often treated with antibiotics, which may result in residues in animal products if used incorrectly. Consumption of contaminated food is a health risk. And there are more problems, as Ronald Niemeijer explains in this video.

• More information on antibiotic residues
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Multi-mycotoxin testing: a mycotoxin rarely comes alone

Heavy precipitation during the flowering season favored the growth of mold in many regions this year, leading to mycotoxin contamination in the harvest – often even with several types of mycotoxins at the same time. In this video, Ronald Niemeijer explains how to analyze multiple mycotoxins simultaneously.

• More information on multi-mycotoxin testing
• More information on 11+Myco MS-PREP®

ELISA analysis: Which equipment do you need?

ELISA is a test method with many advantages: it allows fast and specific quantitative analyses while being efficient and easy to perform. However, before a laboratory can start with ELISA, certain equipment is needed. In this video, David Steinmann presents a small and innovative reader for ELISA plates, the RIDA®ABSORBANCE 96.

• More information on ELISA analysis
• More information on RIDA®ABSORBANCE 96

Brettanomyces in wine

Brettanomyces yeasts cause the so-called “Brett“ off-flavor: an unpleasant smell of horse stable, leather, sweat or even urine. Early detection of a possible contamination is of great interest for winemakers. In this video, Ronald Niemeijer presents a fast and precise method for this.

• More information on Brettanomyces in wine
• More information on GEN-IAL® QuickGEN Dekkera bruxellensis

On the trail of beer spoilage bacteria

In general, beer is not a likely habitat for microorganisms: the alcohol content, the low pH value, the anaerobic atmosphere, the hop bitters and the limited nutrient supply make beer a rather hostile environment. However, some bacteria have adapted to this environment. In this video, Ronald Niemeijer explains how to detect them.

• More information on beer spoilage bacteria
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Food fraud: how to detect meat adulteration

Deceptive labelling, prohibited additives or the substitution of expensive ingredients with cheaper components: Food fraud is an increasing problem worldwide. In this video, Dr. Caroline Knoll explains how to detect meat adulteration.

• More information on detecting food fraud
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Gluten-free oats: how to ensure safe oat products

Being rich in vitamins, minerals and fiber, oats are a valuable addition to the diet – especially for the gluten-free diet. However, the manufacturing of gluten-free oat products has some pitfalls.

• More information on testing oats for gluten

How to start with vitamin analysis

Measuring the vitamin content of foods can be complicated. Smaller laboratories often avoid the effort and hire external labs for the analysis. But with the right tools, vitamin analysis can be done very easily and economically.

• More information on vitamin analysis with VitaFast®
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How effective is your Salmonella monitoring?

Salmonella is the most common cause of food poisoning in the EU with over 100,000 reported illnesses every year. In this video, Ronald Niemeijer shows you how to detect Salmonella contamination in an effective way.

• More information on Salmonella monitoring
• More information on SureFast® Salmonella ONE

Sampling: the key to reliable analysis

In mycotoxin analysis, the reliability of a test result depends not only on the test system used. Representative sampling and appropriate sample preparation have a much greater influence.

• More information on sampling and sample preparation

The automated solution for DNA preparation

The TANBead Maelstrom™ 8 Autostage in combination with the SureFast® Mag PREP Food is an automated DNA purification solution for food and feed samples. Bring productivity to your laboratory with the fully automated extraction instrument for different applications and matrices at the same time.

• More information on DNA preparation

Analyse sea food on marine biotoxins

Marine biotoxins are natural chemicals that accumulate in fish and shellfish. They are triggered by certain types of toxic algae. The incidence will increase in the next few years, so it is important to analyse sea food. Ronald Niemeijer tells you more about.

Adulteration of dairy products

Dairy products made from milk from other sources than cow are becoming more and more popular. In this video, Ronald Niemeijer explores the question of whether you always get what you pay for cow milk alternatives and how easy it is to test for adulteration.

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Food fraud

Food adulteration is one of the hot topics in food quality assurance for some years now. Adulteration is not just an economical crime. It also put the consumers healther risk. Ronald Niemeijer tells you more about some cases of food fraud.

• More information on food adulteration