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Combating antibiotic resistance

Antibiotics have become an indispensable tool in medicine, treating numerous infectious diseases effectively and safely. However, researchers warn that this could change as a result of increasing resistance. Antibiotic resistance is on the rise worldwide. Experts see this as one of the greatest health risks for the human population. If pathogens become resistant to antibiotics, […]

Is climate change leading to increased levels of mycotoxins?

Mycotoxins are a major problem in agriculture, with grains being particularly affected. The extent to which molds and thus mycotoxins form in grains depends largely on the climatic conditions during the flowering period. So what impact does climate change have on this? The prevalence of mycotoxins in grains globally varies from year to year. In […]

Listeria: How to avoid contamination in food production

Foodborne infections are often caused by listeria. The risk of contamination is particularly high in raw foods of animal origin. Here’s what food processing facilities need to know in order to produce safe food. The human-pathogenic listeria species Listeria monocytogenes can cause the infectious disease listeriosis, which often leads to severe outbreaks. It may cause […]

Automation in wine analysis

The determination of parameters such as sugars, acids and alcohol plays an important role in wine production. For this purpose, enzymatic analyses are used – which can easily be automated. Whether for the determination of tartaric acid, acetic acid, sulfite, glucose or ethanol: enzymatic tests are an indispensable part of wine analysis. They are based […]

What you need to know about insects as novel food

In January 2023, the EU approved two more insects as food: the house cricket in powder form, and the lesser mealworm. Here is an overview of the most important questions and answers on the topic. Which insects are allowed as food? There are hundreds of edible insect species worldwide. In the EU, only four insects […]

Mycotoxins in soy: An underestimated risk?

Mycotoxins are a major problem in global agriculture. Besides grains, many other foods can be affected as well. And sometimes they are found in very unexpected places. Molds can grow on a wide variety of agricultural products, forming harmful mycotoxins. Whenever food trends lead to novel foods or raw materials coming onto the market, it […]

Hidden allergens: Why vegan is not always dairy-free

Vegan food is popular. People with allergies enjoy vegan alternatives, too. But they should be careful, because hidden allergens can lurk in many vegan foods. Pay attention to allergen labeling Vegan foods are free from animal products, including milk and egg. However, this does not automatically mean that they are suitable for people with egg […]

Update in Ochratoxin A legislation

Ochratoxin A (OTA) is a secondary metabolite produced by several fungi which can infect a range of agricultural products after harvest, during drying and during storage. Originally thought to be a problem largely confined to cereals such as wheat, barley, and oats, over the years a wider range of other agricultural products have been found […]

Vegan or plant-based: What’s the difference?

Vegan food is continuing to be one of the biggest dietary trends. For some time now, however, you’ve been hearing more and more about the “plant-based diet”. Is this just a new term for the vegan lifestyle – or is there something else behind it? What does “vegan” mean? People who live vegan avoid (usually […]

Almonds: A case of food fraud?

Almonds are a healthy snack and a popular ingredient in baked goods and many other foods. But for people with allergies, almonds are a risk – especially if they are present in foods without being labeled accordingly. Food fraud can affect almost any product. Fraudsters make a lot of money with low-quality olive oil, mislabeled […]

R-Biopharm christmas recipe

For those still looking for a delicious side dish for this year’s Christmas menu, our colleague Claire from R-Biopharm Rhone has just the thing: Christmas red cabbage with apple, orange and raisins. Fruity-sweet and softly cooked in the oven, the side dish will be the secret star of the Christmas dinner. Ingredients: 2 tbsp butter […]

How to identify genetically modified corn

Corn is one of the most cultivated grains in the world and is an important part of the diet for humans and animals. It’s no wonder that the USA honor this versatile grain with their own holiday, National Maize Day. However, corn is also criticized because it is often genetically modified.  The grain with the […]

Plant-based food: Mycotoxins in the vegan diet

The trend towards vegetarian and vegan diets is unbroken. An important topic in this context is the presence of mycotoxins, because many of the plant-based products consist of grains, nuts or soy – foods that are often contaminated with fungal toxins.  More and more people are reducing their meat consumption or giving up eating foods […]

5 fascinating facts about nuts

In the USA, National Nut Day is celebrated on October 22. Reason enough to take a closer look at the little vitamin bombs.  1. Not everything we call a nut actually is one  In fact, from a botanical point of view, there are only a few “true nuts”, including hazelnuts, walnuts as well as sweet […]

Novel Food: How good is pasta made from insect flour?

October 25 is World Pasta Day. We think that’s a good occasion to try out a new kind of noodles. How about insect pasta? Edible Insects are in the trend: they are healthy, rich in protein and sustainable. Their cultivation is much more economical in terms of resources and produces fewer greenhouse gases than other […]

World Food Day 2022: Better production for better food

World Food Day is celebrated on 16 October to remind us that many people in the world are still suffering from hunger. Military conflicts, the COVID pandemic and climate change have recently exacerbated the situation again. How can access to healthy and safe food be improved for all people?  Food waste is a major problem. […]

The ongoing risk of Listeria

Listeria monocytogenes is frequently associated with the most severe outbreaks in terms of hospitalisations and deaths. In 2021, Listeria outbreaks included fresh produce, cured meats, ready to eat chicken products as well as cheese. 18 outbreaks of infections were traced to bagged salads and led to a recall of more than 200 varieties of bagged […]

National mustard day

Mustard is categorized as a spice, globally ones of the most important ones, and belongs to the Brassicaceae family of plants. Other plants in this family include for example broccoli, cabbage, and rapeseed (canola).

7th June is World Food Safety Day

Food safety is a global concern that includes various different areas of our daily life. Safe and nutritious food in sufficient amounts is crucial to sustaining life and promoting good health. Hazardous food contaminated with e.g. harmful bacteria, viruses, parasites or chemical substances can cause more than 200 different diseases – ranging from diarrhea to […]

Cheers! It’s beverage day – a toast to quality control

Drinking is a huge part of how we socialize, celebrate, and also sometimes deal with stress. However, as more people make a point of a conscious lifestyle or become sober-curious, fully sober, or simply want a more fun night off, there is an increasing demand and popularity for low and non-alcoholic beverages. These include alcohol-free […]

Edible Insects – delicacy or allergy risk?

Edible insects are a matter of course for more than a quarter of the world’s population, because they taste good, are nutritious and are relatively readily available. Thus, insects supplement the diets of approximately two billion people in various countries around the world – mainly in parts of Asia, Africa and Latin America. More and […]

Why use PCR for testing gluten?

We often get the question: “Why do you have a gluten PCR in your portfolio?” A valid question indeed, because gluten is the general name for the proteins in wheat, barley, rye and triticale. Since PCR detects DNA or RNA – not protein, the question remains: How can you use qPCR in gluten analysis.

Can you improve a gold standard method?

Enzymatic food analysis is probably one of the oldest biochemical methods in food and feed testing. The so-called “Yellow Line” from Roche is widely accepted as a reference method for many food and feed testing applications. R-Biopharm has successfully sold these products for more than 20 years. So why change a winning team?

R-Biopharm christmas recipe: Peanut-caramel lozenges (approx. 80 pieces)

Our R-Biopharm christmas recipe this year was submitted by our employee Christine. These peanut-caramel lozenges are delight for the whole family, to be shared under the Christmas tree. Or maybe you could bake a batch of cookies and give them to your friends as a gift? In any case, we hope you enjoy baking them, […]

Study: Salmonella causes damage worth billions of euros

Salmonella are rod-shaped bacteria that cause infections in the gastrointestinal tract in humans and animals and can often be fatal. The treatment of salmonella has become a billion-dollar industry in many countries around the world. A new study from Hungary now provides surprising figures on how high these really are.

National Cake Day: Which allergens can be found in cakes?

Allergens are substances that produce varied symptoms in allergy patients. As a result, allergens must be labeled. Some (such as eggs or gluten-containing wheat flour) are also found in cakes. What do allergy patients need to know about allergens in cakes? This article summarizes.

Mycotoxins in animal feeds: How dangerous are they for pets?

Gastrointestinal disorders and impairment of the immune and nervous systems: Mycotoxins, the metabolic product of mold fungi, are not just hazardous to human health; they may also be toxic for pets. How do mycotoxins get into pet food? What health risks are there? As a pet owner, this is vital information!

Malolactic fermentation: Helper lactic acid bacteria

Particularly in colder regions, the wine tends to be very acidic. The acidic and tart taste is not for all winemakers and wine enthusiasts. Lactic acid bacteria are used to convert malic acid into lactic acid and carbon dioxide. In our article, you can find answers to all the important questions relating to malolactic fermentation […]

Vitamin series – part 3 of 9: Folic acid

“Folic acid is an important vitamin.” But why is that so? What function does folic acid have and which foods are rich in folic acid? Learn more in the 3rd edition of our vitamin series!

Good allergen management saves lives

“Gluten-free”, like “allergen-free”, is on everyone’s lips today. Even if foods are produced without allergens such as peanuts or milk or without gluten, they can be dangerous for allergy sufferers and patients with celiac disease. The reason for this is contamination. Test methods should therefore be integrated into an allergen management system. How should allergen […]

New r-biotube video: The history of food coups

Horse meat in lasagna, falsely declared fish or contaminated baby food – food fraud makes headlines again and again. Companies hope to gain a financial advantage, but often endanger the health of consumers.

Vitamin series – part 2 of 9: vitamin B12

Vitamins protect us every day. Without vitamins, muscles, metabolism and brain cannot perform. This is reason enough to get to know vitamins. In the 2nd part of our series, we introduce vitamin B12 (cobalamin).

The advantages and risks of using wild yeast

Microorganisms transform sugar contained in must into alcohol and carbon dioxide in a process known as fermentation, which results in the production of wine. Winemakers (and brewers) have two options for starting the fermentation process with yeast: they can use a commercial pure yeast strain that has particularly desirable and consistent characteristics, or they can […]

Buckwheat – a hidden food allergen?

Buckwheat is popular in many countries, including Russia, and is usually enjoyed either sweet or hearty, similar to that of semolina. It’s time to take a deeper look at the plant, especially because buckwheat does not contain gluten. Allergy patients, however, must use caution.

World Coconut Day – 8 surprising facts

International Coconut Day is celebrated on September 2nd. The coconut palm grows in the tropical belt, yet it is no longer considered exotic here; it has long been a staple of our cuisine. Here are 8 startling facts.

New whitepaper: The importance of validation for antibiotic test systems!

Residues of antibiotics, hormones and toxins are a threat to consumer health. This makes reliable test systems and their validation all the more important. Validation demonstrates that an analytical method meets requirements for accuracy, precision, robustness, specificity, selectivity and repeatability, among others. In summary: It is the proof that a test method works correctly. So […]

Vitamin series – part 1 of 9: vitamin B6

Vitamins ensure that our bodies function every day. Time to get to know them. In our series, we introduce you to 9 vitamins: Where do they occur? What function(s) do they have? How much does a person need? In episode 1, we start with vitamin B6 (Pyridoxine). Check out our infographic for more facts.

7 Questions: How to analyze mycotoxins in wheat

High humidity provides ideal conditions for mycotoxin-forming fungi that contaminate wheat. Because this summer has had high rain fall mycotoxin analysis is especially important. We sat down with Carrie Maune, vice-president of Trilogy Analytical Laboratory: What do you need to know about grain contamination with DON (deoxynivalenol) and ZON (zearalenone)?

Detection of Florfenicol by ELISA

The antibiotic Florfenicol is brought on the market under various brand names and is used to control infections in cattle, pigs, poultry, and aquaculture. The compound is an effective broad-spectrum antibiotic and is considered as a less toxic alternative for chloramphenicol, which is banned world-wide because of its toxic effects.

Insect-based food – potential new source for allergic reactions?

The European Food Safety Agency (EFSA) has approved the first insect for human consumption: the yellow mealworm (Tenebrio molitor larva). It is categorized as a novel food (NF) pursuant to Regulation (EU) 2015/2283 (‘food consisting of, isolated from or produced from animals or their parts’, as described in Article 3(2)(v)).