Food and Beverage Analysis
This page provides educational resources, events, news and products related to food and beverage analysis. Content will cover aspects from contaminants, safety, adulteration and fraud, to improving tastes and textures.
Food and Beverage Analysis – Highlights
Food Authenticity and Spectroscopy
You may have certainly enjoyed an authentic honey, wine, or olive oil. Yet, each of these foods are at risk for fraud. To mitigate and investigate food fraud, researchers use analytical methods, such as spectroscopy, to analyze the constituents of food.
Two-dimensional Liquid Chromatography in Foodomics
To maximize the value of investigations and the information obtained, it is desirable for analysts in the food industry to be able to characterize as many components and aspects of a food sample as possible in a timely manner. This is where a foodomics approach comes in.
Developing Food Testing Techniques To Combat Emerging Contaminants
Food contamination is not a new issue; this is why food producers take care to perform risk assessments and to keep their operations as hygienic as possible. But in recent years, the rise of a new class of contaminants has become a major concern to the industry.
Harmful PFAS Only Come From Old Food Packaging, Right? Wrong!
The dangers of PFAS have been repeatedly highlighted in recent years, but detecting their presence, let alone preventing the many routes of ingress into our food chain, is a challenge.
Toxic BPA-Like Chemicals Found To Contaminate Fresh Produce
A new study shows that every day, Canadians are exposed to hormone disrupting bisphenol S (BPS)-like chemicals in the fresh foods they eat, as chemicals migrate from labels on the packaging materials into the food.
Peeking Inside the Evolutionarily Odd "Rapunzel" Virus
Scientists have revealed the secret behind an evolutionary marvel: a bacteriophage with an extremely long tail. This bacteriophage lives in inhospitable hot springs and preys on some of the toughest bacteria on the planet.
Common Sweetener Linked to Increased Clotting and Cardiovascular Risk
According to a study published in Nature Medicine, elevated levels of erythritol in the blood are linked with an increased risk of cardiovascular events, including heart attack and stroke.
Protein Found in Soy Lowers Levels of “Bad” Cholesterol
Soybeans have been known to reduce low-density lipoprotein (LDL) cholesterol – also known as “bad” cholesterol – for some time, but new research has identified the specific protein involved in this mechanism and how it works.
Think a LIMS Is Not for Your Industry? Think Again
Recent data released by Autoscribe Informatics shows the breadth of industries purchasing a Laboratory Information Management System (LIMS); many for the first time.
App Note / Case Study
Improving qPCR Reliability With Automated RNA Normalization and Plate Setup
Quantitative real time PCR, often coupled with reverse transcription (RT-qPCR), is a powerful technique for detecting differences in the copy number of nucleic acids and can be used for analysis of gene expression.
Sustainable Extraction Technology Essential for Green Beauty Innovation
Asynt reports how sustainable cosmetics innovator – Keracol Ltd (Leeds, UK) is using its DrySyn heating blocks and CondenSyn air condensers in the development and scale-up of their product range.