Constituents

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 [...]

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 [...]

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 [...]

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.

More and more people suffer from lactose intolerance. This leads to an increased demand for lactose-free foods. Here’s what food producers should know about lactose-free milk, legal regulations [...]

Climate change and an adaption to the EU regulation have made it possible: wine can be cultivated in more and more regions. This brings new challenges for winemakers – not least in the field of [...]

Colorfully painted eggs are an essential part of the Easter festivities, not only in Germany. But what exactly is inside an egg? We started to search and came across 7 interesting egg [...]

Whether you want to analyze wine, beer, fruit juices, sweets, dairy or meat products: Enzymatic methods for the determination of sugar, acid, alcohol and other food components have become an [...]

An exciting time begins for all the wine enthusiasts: Most wineries have started bottling the 2015 vintage a few weeks ago. Soon, there will be the first presentations of the new vintage – which [...]

Does automation only make sense for large laboratories with a high sample throughput? The answer is: no, not anymore!