Welcome to Food Analysis
From contaminants to toxins, fraud and authenticity to allergens, and food quality to microbiological testing Food Analysis is your trusted source of information.
|Food Mass Spectrometry: Towards An All-In-One-Approach
Food Analysis spoke to Roberto Romero-González from the University of Almería, Spain about his insights into the role of mass spectrometry in ensuring food safety. He explains how it has been successfully implemented in food testing laboratories because it has several advantages such as robustness, reliability and sensitivity among others.
|Sample Preparation and Chromatographic Approaches to Quality and Sensory Testing of Beer
In this on-demand webinar you'll hear two presentations, on 'Sample Preparation Tools for Chromatographic Testing of Beer' and 'Flavor Chemistry and Sensory Properties of Non-alcoholic Beer'.
|Sample Preparation for Fatty and Complex Food Matrices
In this presentation, sample preparation tools based on zirconia-silica adsorbents for the QuEChERS methodology as well as in the form of solid phase extraction (SPE) cartridges will be introduced. Their applicability and improved fat and pigment removal will be demonstrated for pesticide analysis in samples like avocado and spices, as well as for polycyclic aromatic hydrocarbons (PAHs) in edible oils.
|Trace Metals Analysis in Dietary Supplements Using ICP-MS
This presentation covers ICP-MS analysis of dietary supplements for trace metals and minimizing contamination to meet regulatory compliance. The topics presented include an overview of the technique of ICP-MS, the limitations and interferences of ICP-MS, sample preparation, laboratory hygiene, and the regulations for food and supplement analysis.
|An Industry Perspective on the Prevention of Food Fraud
Learn how Nestlé has collaborated with Thermo Fisher Scientific and SGS Molecular to develop an untargetted species identification workflow based on Next Generation Sequencing, which is applicable to meat, fish and plant.
|Extractables and Leachables in Food Contact Material
"Extractables and leachables" is a common label for contaminants originating from food or medical packaging. Understanding the risks these contaminants may pose relies on the ability to detect and quantify them. A prerequisite however, is the need to characterize the relevant chemicals.
|Connecting Performance Improvement to Increased Production in GC/MS Analytical Workflows
This on-demand webinar will go over some of the Ultra Inert GC columns, liners and supplies, including gold-seals and novel gold-coated ferrules that are critical to achieve optimal performance even for low-trace level analysis and deliver consistent reliable results.
|Advances in Food Analysis
23 Feb 2021
23 Feb 2021
This eBook outlines methods to help you achieve faster analysis times and increase sample throughput in your food analyses. Learn about new methods for multiresidue pesticide testing, mycotoxins analysis, fatty acid and edible oil determination, and acrylamide challenges.
|Nanotech Plastic Packaging Could Leach Silver Nanoparticles in Some Food and Beverages
16 Feb 2021
18 Feb 2021
Antimicrobial packaging is being developed to extend the shelf life and safety of foods and beverages. However, there is concern about the transfer of potentially harmful materials, such as silver nanoparticles, from these types of containers to consumables.
|Analysis of Aroma-active Volatiles in an SDE Extract of White Tea
08 Feb 2021
08 Feb 2021
Find out how simultaneous distillation-extraction (SDE) was used to collect volatile compounds from white tea — a famous Chinese tea that is cooked at boiling point before drinking.
|An Industry Perspective on the Prevention of Food Fraud
21 Apr 2021
Learn how Nestlé has collaborated with Thermo Fisher Scientific and SGS Molecular to develop an untargetted species identification workflow based on Next Generation Sequencing, which is applicable to meat, fish and plant.
|Which Dioxin and POPs applications can the DFS Magnetic Sector GC-HRMS be used for?
10 Mar 2021
Dioxins and other persistent organic pollutants are everywhere. Labs need to analyse samples to quantify them and guarantee their results are compliant with regulations and controls.
|Re-evaluation of Polydextrose (E 1200) as a Food Additive
04 Mar 2021
This report deals with the re-evaluation of polydextrose (E 1200) when used as a food additive by the EFSA Panel on Food Additives and Flavourings (FAF).
|Methodologies for Improving the Quality Profiles of Bread
02 Mar 2021
In this review, the authors focus on the quality profiles of bread, including flavour, rheological, textural and sensorial aspects; on the modalities to assess them; as well as on the conventional and emerging approaches developed so far over the past decades.
|Safety of lacto-N-tetraose (LNT) as a novel food
01 Feb 2021
The EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked by the European Commission to deliver an opinion on lacto-N-tetraose (LNT) as a novel food (NF) pursuant to Regulation (EU) 2015/2283.
|ON-DEMAND WEBINAR: Food Authenticity and the AOAC International Standards and Methods Program
04 Jun 2020
AOAC International, together with Food Analysis and Separation Science, offers an on-demand webinar focusing on its standards and methods program created to identify analytical tools to better locate and characterize adulteration of foods.
|Latest Mass Spectrometry-based Trends for Identifying and Quantifying Unknown PFAS Compounds
10 Feb 2020
In this presentation, leaders of the Ferguson Laboratory discuss a Thermo Scientific™ Orbitrap™ Mass Spectrometer-based method, which captures more meaningful data to demystify unknown PFAS compounds.
|Determination of Paralytic Shellfish Toxins and Tetrodotoxin in Shellfish using HILIC/MS/MS
10 Feb 2020
This presentation discusses the development of a combined method to ensure the high quality of shellfish, intended for human consumption, using hydrophilic interaction liquid chromatography with tandem mass spectrometry (HILIC/MS/MS) and MassHunter software.
|Solving the Challenges of High-throughput Multi-residue Pesticide Screening
10 Feb 2020
The presentation describes two analytical platforms, GC-MS/MS and LC-MS/MS, utilized in the development of a high throughput workflow to screen a total of 500 pesticide residues in botanical matrices.
|Automated Aroma Profiling of Wine using Sorptive Extraction with GC×GC–TOF MS/SCD
10 Feb 2020
In this study we demonstrate the implementation of this approach on a multi-functional, cryogen-free platform, for definitive yet affordable aroma profiling of a range of red wines.
|EFSA updates risk assessment of phthalate food contact materials
10 Feb 2020
The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP Panel) has updated its 2005 risk assessments of di-butylphthalate (DBP), butyl-benzyl-phthalate (BBP), bis(2-ethylhexyl)phthalate (DEHP), di-isononylphthalate (DINP) and di-isodecylphthalate (DIDP), which are authorised for use in plastic food contact material (FCM).
|Smartphone-based lateral flow imaging for detection E.coli
10 Feb 2020
Digital smartphone technology is finding application in many areas of analytical science, and food safety is no exception. Find out how a a research group from Purdue University are using smartphones for bacteria detection.
|Mass Spectrometry in Authenticity Testing and Allergen Detection: Novel Approaches from Food Proteomics
10 Feb 2020
Learn more about food proteomics and how analytical approaches based on this discipline can help with allergen detection. Professor Jens Brockmeyer provides an interesting overview.
|Enumeration Method for Campylobacter
10 Feb 2020
The SVA has created a PDF outlining a preferred method for the enumeration of campylobacter.
|Iron, Copper and Zinc Determination in Wine
10 Feb 2020
This application note describes the analysis of heavy metals in wine by Flame AAS following a simple dilution of the sample.
|Ultra Fast Mass Spectrometry for the Analysis of Chemical Hazards in Food & Beverages
10 Feb 2020
The importance of these state-of-the-art instruments to the analysis of chemical hazards in food will be discussed in the context of the regulatory requirements for the analysis of contaminants in foods and a general overview of chemical hazards in foods.
|Developments in Mycotoxins Analysis
10 Feb 2020
This on-demand presentation will cover the use mass spectrometry for mycotoxin analysis, from multi-toxin methods to the most advanced methodologies. Challenges such as mycotoxin chemical diversity, the large number of isomeric forms, and the lack of analytical standards, will be addressed.
