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 [...]

Microorganisms in milk: the 7 biggest threats to milk production

June 1 is World Milk Day: a good reason to take a closer look at this tasty drink, which is very nutritious, but also an ideal breeding ground for harmful microorganisms.

Listeria in food: An increasing risk?

Listeria are among the main causes of food poisoning. Recently, there has been an increasing number of product recalls due to Listeria contamination. How great is the risk really?

First validated allergen reference material is now available

Certified reference material plays a decisive role in food analysis. But so far, suitable material was missing for allergen analysis. Now, MoniQA Association has presented the first validated [...]

Introducing a better way to check the vitamin content

Foods like infant formula, baby food and dairy drinks are often fortified with vitamins. Since manufacturers must ensure that the labelled level of vitamin is actually present in the product, [...]

Aflatoxin M1 found in Parmesan cheese

Cheese analysis – a challenge detecting Aflatoxin M1   Cheese is a challenging matrix for aflatoxin M1 analysis, but scientists in Brazil using R-Biopharm AFLAPREP® M immunoaffinity [...]

Compact Dry: Food Microbiology Testing Made Easier, Volume 2

Validation: the crucial component of reliable food microbiology testing   We are highlighting the importance of product validation in the field of food microbiology in this second volume of [...]