Eurofins Food and Water Testing UK and Ireland has completed the deal for Environmental Laboratory Services (ELS), a provider of water and environmental chemistry testing in Ireland.
A quick and reliable way to test the freshness of fruit is the focus of a study that adapts a coated fabric, which soaks up chemical compounds in the fruit juice, to indicate ripeness.
VUV Analytics will provide its VGA-100 Vacuum Ultraviolet (VUV) detector to help a researcher determine organic contaminants in fish as they transfer through the food chain.
A method to recreate a rare class of plant-derived chemical compounds has the potential to be produced on an industrial scale for the food and flavour industries.
SCIEX and the US Department of Energy's Oak Ridge National Laboratory (ORNL) have signed a licensing agreement for technologies around analytical chemistry equipment.
Scientists from UK public analyst laboratories learnt practical analytical skills in food analysis during a course organised by the Government Chemist programme.
The Food Microbiology department at International Laboratory Services (ILS) has moved back into the building two years after a fire destroyed the majority of facilities.
Scientists have developed an electronic tongue to distinguish between different beers with 82% accuracy and claim the invention could be used to improve product quality and reduce fraud.
Scientists have outlined an eco-friendly test for certain synthetic food colours commonly used in soft drinks and sugar and gelatin-based confectionery.
Chocolate, berries, and tea could be naturally modifying your mood, according to new research that reveals certain compounds found in foods bear ‘striking’ similarity to chemicals used in mood stabilising drugs.
A common flavour solvent may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.
Bisphenol A (BPA) and phthalates are two of six controversial chemicals to be reviewed as part of a move to overhaul the way potentially dangerous substances are scrutinised in the United States.
Gum kondagogu, a ‘novel natural biopolymer’ from the tree Cochlospermum gossypium, is a ‘good emulsifying agent even at low concentration’, say Indian researchers.
More research is needed on innovative raw material sourcing and alternative uses, according to a new report on how chemistry can contribute to sustainable food supply, which sees novel enzyme technology is a key area of development for ingredients, processing...
Taste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions.
Danisco is preparing to introduce a partially depolymerised guar
gum to the market following a positive safety call from EFSA,
tipped to bring new functionalities and a range of texture
possibilities.
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
Encapsulating resveratrol, the red wine polyphenol reported to have
heart health benefits, in beta-cyclodextrin could increase the
polyphenols availability, says new research.
Scientists at Cornell University have created an environmentally
friendly, non-toxic, removable, edible paint that could be used in
candy and dietary supplements.
Reading Scientific Services Ltd (RSSL) has reorganised several of
its analytical services to create a specialist department dealing
with functional ingredients.
A UK-funded testing lab is developing a variety of gene-based,
chemical and biological tests to determine food authenticity, a
means for plants to determine whether they received the right
ingredients.
Food chemists bring new knowledge to cut costs in the steady
European popcorn market, identifying a key crystalline structure in
popcorn that appears to determine its popping quality, reports
Lindsey Partos.
Scientists have identified a key crystalline structure in popcorn
that determines 'popability' a discovery that could help
manufacturers maximise productivity and increase consumer
satisfaction.
Prague's Institute of Chemical Technology is home to one of
Europe's leading food technology departments, which has helped put
the Czech Republic at the cutting edge of food R&D, writes
Anthony Fletcher.
Prague's Institute of Chemical Technology is home to one of
Europe's leading food technology departments, which has helped put
the Czech Republic at the cutting edge of food R&D, writes
Anthon Fletcher.
New fundamental research could open up opportunities for
flavourists trying to harness plant pathways to produce essential
oils used as flavour additives.
