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 >
Driven by the global COVID-19 pandemic, consumers increasingly seek food and beverages that support immunity and health. As a result, the global functional beverages market is expected to grow to $158 billion in 2023. Waters HPLC and UPLC solutions enable reliable, accurate, and efficient testing methods to ensure that finished beverage products meet manufacturers’ specifications and nutritional label claims.
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 >
While the hyphenation of chromatographic and mass spectrometry technologies has revolutionized food contaminant testing laboratories, one major drawback is the potential for the phenomenon of matrix effects. Due to unwanted interactions between the analytes and… Read more >
Q&A time: What is acrylamide? How dangerous is it? How do food testing laboratories detect it?
