Welcome to Food Analysis

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.

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.

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. 

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. 

This on-demand eSeminar discusses the common problems associated with sample preparation for a variety of food applications. Experts discuss how these have been overcome using a powerful combination of sample extraction and enrichment, with both 1D and 2D GC coupled with mass spectrometry.

This application note describes the expanded capability of Shimadzu's LCMS-8060 to help accelerate method development workflows and support increased pesticide monitoring programs.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.

The SVA has created a PDF outlining a preferred method for the enumeration of campylobacter.

This application note describes the analysis of heavy metals in wine by Flame AAS following a simple dilution of the sample.

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.

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.