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. [...]

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. [...]

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 [...]

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 [...]

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, [...]

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 [...]

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 [...]

Detecting milk fraud

Goat’s milk and sheep’s milk are increasingly popular alternatives to cow’s milk. However, consumers do not always get what they pay for. Adulteration with cow’s milk – [...]

Legionella, a waterborne risk

Tap water contaminated with Legionella can cause severe infections. Water pipes that are not used regularly are particularly susceptible to the colonization of bacteria – a problem especially now [...]

DON: How contaminated is our grain?

Moldy bread is easy to recognize for the consumer. But mold can already develop in the field and contaminate the harvest. More dangerous than the mold fungus itself are the toxins it produces, [...]

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 [...]

The fight against food fraud

Deceptive labelling, prohibited additives or the substitution of expensive ingredients with cheaper components: During a global raid against food fraud, Interpol seized counterfeit goods worth [...]

Beware of mycotoxins in oats

Consumption of oats in North America and Europe has been increasing for several years now. With their high content of vitamins, minerals and fiber, they are a valuable addition to the diet. But [...]

“Free from“ market continues to grow

The demand for gluten-free, lactose-free and other “free from“ foods is rising – and an end is not in sight. On the occasion of the “Free From Functional Food Expo“ in Barcelona, we take a look [...]

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 [...]

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.

Challenges for allergen management

Allergens are a risk for the food industry. In order to place safe products on the market, it is essential to implement an effective allergen management, covering all critical areas from product [...]

Campylobacter: an underestimated risk?

It’s a report that causes concern: a recent investigation found that every second chicken sold in Germany is contaminated with diarrhoea-causing Campylobacter. Here’s what you should know about [...]

Infographic: Christmas markets

In Germany, one could not imagine Advent time without Christmas markets. Check out our infographic to learn more about this tradition – and find out exactly what is in a cup of mulled wine.

Infographic: Gluten-free food

It’s Coeliac Awareness Week in Australia. Reason enough for us to focus on gluten-free food, a food segment of increasing importance. Check out our infographic for some interesting facts [...]

Salmonella in baby food

It’s a case that has caused serious concern not only in France: salmonella was found in baby food from a French dairy company. More than 12 million cans of baby milk were recalled – and the [...]

Antibiotic residues found in shrimps

Shrimps showing antibiotic contamination is not a new problem, but with the latest product recall of shrimps in Germany, it’s back in the headlines again. So should you stop eating shrimps?

Bovine lactoferrin as a food ingredient

Lactoferrin is a very powerful protein: it has antibacterial, antiviral, anti-fungal, anti-inflammatory, anti-cancer and anti-allergic properties. Lactoferrin isolated from bovine milk is [...]

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