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Food analysis is becoming ever more complex. New EU regulation on the provision of food information to consumers as well as food safety monitoring and quality control requirements are the driving forces. Old techniques are being substituted by new, exciting and faster methods. Ultimately, however, the objective has remained the same: to shed light on ingredients, additives and contaminants to enhance the safety of food products.
Sympatec develops, manufactures, sells, services and supports an innovative range of best instruments for particle size and shape analysis in laboratory and process for customers worldwide. With continuous innovations in the technological fields of laser diffraction, dynamic image analysis, ultraso more
We are one of the world's leading suppliers of laboratory equipment and analytical systems for food and feedstuffs. We supply industry sectors that place high demands on accuracy and reliability and for whom long-lasting partnerships, flexibility and continuous attention to service are essential req more
Anton Paar develops, produces and distributes highly accurate laboratory instruments and process measuring systems, and provides custom-tailored automation and robotic solutions. It is the world leader in the measurement of density, concentration and CO₂ and in the field of rheometry. Anton Paar’s more
The freezing point osmometer K-7400S precisely records all dissolved particles of an aqueous liquid into account and as a result you receive a single value more
KJELDATHERM digestion units are automated block digestion systems which deliver reproducible digestion conditions more
Users in stable isotope analysis daily meet new challenges. Application-oriented solutions are the key to an effective way of working more
It contains an assembly of products used in Environmental, Food, Beverage and Industrial applications in the customer workflow more
MilliporeSigma’s Certified Reference Materials are ideal starting materials for laboratory prepared calibrators and controls more
Our range of TraceCERT® and PESTANAL® standards offer more than 1300 high purity pesticides and their metabolites for food, environmental, toxicology, and forensic analyses more
To guarantee high quality pharmaceuticals, manufacturers need not only to control the purity and concentration of their own products, but also those of their suppliers. Researchers at the Fraunhofer Institute for Applied Solid State Physics IAF have developed a measuring system capable of identifyin more
Numerous components of 42 different wines have been analysed using state-of-the-art equipment for the first time. The data generated will provide an extremely accurate basis for definitively characterising different wine varieties, as well as an innovative approach for routine wine analysis. The met more
According to a study by the environmental organization WWF Germany, ten million metric tons of food are thrown in the garbage every year in Germany despite still being edible. A mobile food scanner will allow consumers and supermarket operators in the future to test whether food items have gone bad. more
Process and laboratory staff in the food industry are increasingly pressed for time. The fat content of ever more samples must be determined fast and accurately. Until recently, there was no reliable method to determine the fat content in different foods in less than 30 seconds. One method is to use more
In many sample types, the fat is not freely accessible to the solvent and it cannot be extracted in full. In milk, for example, the majority of the fat is surrounded by membrane and in oil seeds it is surrounded by cell walls. The bonding of fats in starch-lipid complexes or to lipoproteins or phos more
There’s a reason why farmers wear protective gear when applying organophosphate pesticides. The substances are nerve agents that are very effective at getting rid of unwanted bugs, but they can also make humans sick. Even more potent, related compounds -- organophophate nerve agents -- are deadl ... more
METTLER TOLEDO's long standing expertise in chemical analyses ensures reliable quality control processes of wine production more
The definition of fat differs in different countries; thus whether fat is listed on food labels depends on the country. Some countries list crude fat content in the ‘Fat’ section on the food label, whereas other countries list total fat. In this study, three methods were used for determining fat cl more
What ends up on our plates? We used to think we knew – until we were disabused of this notion in early 2013. Instead of beef, there had been large-scale use of processed horsemeat, especially in frozen products and mincemeat. Although this posed no hazard to health, the damage was enormous, since many products had to be taken off supermarket shelves. more
For thousands of years, the word “honey” has been synonymous with an all-natural, healthy food. Unsurprisingly, honey has also enjoyed unwavering popularity with consumers – and especially in times when organic food and a healthy lifestyle are more in vogue than ever before. more
Once only of academic interest, the combination of liquid chromatographic separation with subsequent separation in the gas-phase is proving to be suitable for routine use. In routine laboratory work, the method continues to present a major challenge, above all with regard to precision, repeatability and robustness. A sophisticated coupling of methods can offer decisive advantages, through a greater degree of automation. more
Jg. 1958, has worked in the field of honey and bee product quality and analysis for over 30 years. She has been CEO of Quality Services International GmbH in Bremen since 2000. more
Birk Schütz studied information technology at the Karlsruhe Institute of Technology (KIT) and received the PhD for his work on NMR-based metabonomics. He is working for Bruker BioSpin GmbH since 2001 and leads the NMR food applied development team since 2015. more
born in 1966, studied and was awarded her doctorate at Saarland University. From 1995 to 1998, she led the chromatography laboratory of a leading Swiss company and then worked as a senior scientific consultant. In 2008, she qualified as a professor at the Hohenheim University in Stuttgart, and since more
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