News in Brief
Spectro Analytical Instruments and Bernd Kraft have announced a cooperation agreement.
Align Capital Partners (ACP) has completed the majority acquisition of Barrow-Agee Laboratories for an undisclosed amount.
Eurofins has officially opened a food testing laboratory in Canada.
Changes in temperature and rainfall are likely to impact cocoa bean quality, not just yields, according to research.
A laboratory in operation for almost 90 years in Staffordshire is to close following a council review.
HRL Holdings is to acquire Analytica Laboratories for NZ$30m to enter the environmental and food/agriculture testing market.
Northland Laboratories has opened a laboratory in Mount Prospect, Illinois.
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.
EPL Bio Analytical Services (EPL BAS) is to use the Sciex QTRAP 6500+ with SelexION+.
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.
A laser that can ensure food product quality has been developed in an Italian project.
dispatches from Pittcon 2017
ACD/Labs has introduced an informatics system that enables organizations to establish effective impurity control strategies at Pittcon 2017.
Two Spectris companies are to merge, Neogen has made an acquisition and Q Laboratories has expanded its microbial identification capabilities.
Laboratories are being asked to do more every day, said Leco Corporation, as it launched a GC Time-of-Flight (TOF) Mass Spectrometer.
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.
Honeywell has completed the acquisition of the Seelze, Germany-based laboratory research chemicals business from Sigma-Aldrich.
Mérieux NutriSciences has inaugurated a laboratory in Italy that it says will be used as a platform for Europe.
A newly discovered enzyme that is critical for the biosynthesis of carotenoids in plants could help to reduce vitamin A deficiency, say researchers.
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.
Sterigenics International has received ISO/IEC 17025:2005 food and chemistry accreditation in Mexico.
dispatches from Analytica 2014
KNF has launched a rotary evaporator to enter the sector for the first time at Analytica trade show in Munich.
Ultrasound and antimicrobials could be combined to help reduce Salmonella levels on poultry, according to research.
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.
Gard Chemicals is helping packaging and food manufacturers remove and prevent adhesive from sticking to surfaces.
Mérieux NutriSciences has opened a lab in Querétaro, Mexico for microbiology and analytical testing.
Scientists have outlined an eco-friendly test for certain synthetic food colours commonly used in soft drinks and sugar and gelatin-based confectionery.
Mood foods: Researchers uncover why some food flavours affect disposition
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.
An innovative new technology platform could provide manufacturers and food formulators with greater control and speed when producing encapsulated ingredients such as flavours and bioactive ingredients, say its developers.
A new all-natural, edible nanostructure could be used to produce safe and sustainable food technologies, according to new research.
New FCC monograph for isomaltulose published
A new monograph for isomaltulose has been published in the Food Chemicals Codex, which sets a quality standard for the ingredient across the globe.
IFF scientists probe improved citral stability for beverages
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 review prioritised as US announces chemical scrutiny overhaul
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’s potential awaiting exploitation
Gum kondagogu, a ‘novel natural biopolymer’ from the tree Cochlospermum gossypium, is a ‘good emulsifying agent even at low concentration’, say Indian researchers.
Enzyme technology is tool for sustainable food, report
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.
Cocoa husks offer green pectin source
Cocoa husks, a by-product of cocoa processing, may offer an
alternative, environmentally friendly, and cost-efficient source of
pectin for food, suggests a new study.
Danisco makes new hydrocolloid by depolymerising guar gum
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
Small-scale fluidiser designed to test formulations
A new laboratory-scale fluidiser is designed to allow small
businesses to test formulations before scaling up to commercial
Surplus jellyfish seen as additive source
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
Scientists consider cyclodextrins as resveratrol carriers
Encapsulating resveratrol, the red wine polyphenol reported to have
heart health benefits, in beta-cyclodextrin could increase the
polyphenols availability, says new research.
'Edible paint' has food applications, claim scientists
Scientists at Cornell University have created an environmentally
friendly, non-toxic, removable, edible paint that could be used in
candy and dietary supplements.
UK food ingredient analysis centre functional
Reading Scientific Services Ltd (RSSL) has reorganised several of
its analytical services to create a specialist department dealing
with functional ingredients.
Thermo Electron unveils online database for scientists
Thermo Electron Corporation, the market leader in analytical
instrumentation, has launched a new catalogue that help scientists
analyse food and drink samples faster.
Lab developing food authentication test methods
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
UK food lab investigates volatile flavour perception
UK food laboratory extends its sensory analysis capacity to take on
Nano detector fingers pathogens
A portable nano detection tool could be used by processors to
ensure food safety, say the project's team of European researchers.
Green method for delivery of cheaper flavour enhancers
US chemical engineers have developed a new, cheaper approach to
designing microcapsules, tiny hollow spheres, used to deliver