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 Fraud - Where are we?
25 Feb 2020
Food fraud is everywhere. If high-quality produce can be adulterated, mislabelled or in some way altered for commercial gain, there are individuals willing to do it. So, how can we combat this inevitability and ensure what lands in our shops and on our plates is what we believe it to be. Industry expert and commentator Mikko Hofsommer provides his insight...
|Ultra Fast Mass Spectrometry for the Analysis of Chemical Hazards in Food & Beverages
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.
|Iron, Copper and Zinc Determination in Wine
This application note describes the analysis of heavy metals in wine by Flame AAS following a simple dilution of the sample.
Latest News
|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.
|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).
|Safety of lacto-N-tetraose (LNT) as a novel food
10 Feb 2020
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.
|Food Fraud Detection Goes Mobile
10 Feb 2020
Learn how experts are using smart phone technology for the detection of food fraud and authentication studies.
|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.
|New Approaches to Uncovering Food Fraud: From Targeted to Probabilistic Solutions
10 Feb 2020
Learn which types of testing are used in food fraud analysis currently, and which testing technologies are meaningful and why. Industry expert Bert Popping explains...
|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.
