Detection of gluten from wheat, rye and barley in gluten-free products for celiac disease patients

According to legislation, foods bearing a gluten-free label must not contain more than 20 mg of gluten per kilogram, which is crucial to ensure food safety for celiac disease patients. Gluten is detected by immunological, genomic, chromatographic and/or mass spectrometric methods, but the ...

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Discovering compounds that matter for food safety along the global food chain

More than ever, consumers are concerned about the food they consume. For example, for botanical extracts used in food products and food supplements, fraud is quite common. It is evident that specifications, quality control and regulation of botanicals need to be improved [1-3].

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Using mass spectrometry to detect the presence of small polymer molecules

For several decades, food packaging has made handling food easier and helped to maintain its quality. Plastic packaging possesses the advantage that it is light and flexible, with a vast variety of polymer modifications allowing a wide range of usages.

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Testing institute benefits greatly from automated sample preparation

German test laboratory Labor Friedle GmbH analyses food and food ingredient samples. Throughput and traceability are essential for providing an efficient and professional service to its customers.

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Food quality analysis using NMR

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 ...

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