Identifying the geographical origin of palm oil is now quicker and more accurate thanks to a method developed by Spanish researchers, who claim it could help fight palm oil fraudulently labelled as certified sustainable.
The Unique Manuka Factor Honey Association (UMFHA) has developed a system that uses compounds to validate manuka honey as genuine, after a rise in fake manuka honey was sold in UK markets.
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 call not to forget chromatography when it comes to analysis and work to analyse possible migration of substances in and out of food contact materials were the highlights of the final day of an international event.
The concept of flavour pairing matches up weird and wonderful combinations – pork liver and jasmine for instance – and there are ways for the food industry to cash in on this niche trend too.
An international food safety network has boosted the capacity to detect pesticide residues in Guatemala, Central America, "tenfold" and improved its testing for aflatoxins, poisons produced by fungi.
Researchers from the Spanish Council for Scientific Research (CSIC) have proposed a new procedure for the detection of illegal colour additives in green olives.
A new method to separate various arsenic compounds in rice marks a step forward in the quest to develop more sophisticated risk analysis techniques and help set limits on inorganic levels of the toxin in foods, said Finnish scientists.
A Dutch university has developed an analysis to detect fraud or other irregularities in products such as meat and cheese, and is looking to partner with the industry and governments to develop further food tests.
A rapid method for the detection of melamine in infant formula and liquid milk meets the requirements of China’s Ministry of Science and Technology (MOST), claims its developer.
The significance of lighting on shelf-life in photo-sensitive
drinks and food products should not be underestimated by processors
when considering how to store their products, says a new study.
A Norwegian university spinoff has developed a cheaper, rapid test
for shellfish that can help processors check that their food
products confirm to the EU's safety standards.
