Histamine is a biogenic amine which is naturally present in many foodstuffs – also in wine. Some people react to high histamine foods with headaches or other symptoms. More and more winemakers [...]
Codex standard, AOAC certification, R5 or G12 antibody: What does really matter in gluten analysis? We have collected 10 questions about gluten analysis that everyone in the food industry should [...]
Verotoxin-producing EHEC bacteria are a common cause of food-borne infections. Here’s what food producers should know about the risk associated with the pathogen and the methods of detection.
Together with the Fresenius University and the Geisenheim University, R-Biopharm is developing an improved ELISA method for the detection of food allergens. The federal state of Hesse is [...]
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 [...]
Producers of gluten-free food must comply with certain requirements in terms of labelling, manufacturing and analysis. From Codex Alimentarius to the AOECS standard and EU regulations: We have [...]
The world is celebrating “World Egg Day” today. It’s no surprise that eggs are popular: they are affordable, versatile, tasty and packed with proteins. However, eggs are a major allergy trigger, [...]