A requirement for many food processors is to understand the levels of acrylamide in their products and to reduce those levels if possible. Acrylamide is a process contaminant that forms in starchy foods when they… Read more >
As the demand for lactose-free and lactose-reduced products increases, we discuss the use of LC and LC-MS to test the level of lactose in products.
The food and feed industries quest to balance quality and safety assurance with economy and efficiency has always posed challenges, but in the context of an increasingly globalized food supply, rising concern about foodborne illness,… Read more >
A bowl of nuts, with polished or carved nutcrackers, is part of many traditional winter holiday feasts. Growing up in England in the 1970s, I enjoyed hazelnuts, almonds, walnuts and Brazil nuts as special treats… Read more >
There’s a longstanding debate among historians about whether America’s first Thanksgiving feast at Plymouth Colony in fall 1621 included turkey. Yet, today there’s no disputing that this bird has become a symbol and centerpiece of… Read more >
As technology evolves at an ever-increasing rate, the future draws nearer. An 11-year-old today is expected to see a 64-fold increase in computing power by the time they finish high school.[1] From global internet connectivity… Read more >
Q&A time: What is acrylamide? How dangerous is it? How do food testing laboratories detect it?
