Food, Beverage & Agriculture

Then & Now, with Stuart Adams, Higher Analytical Chemist at Fera Science Ltd, York, UK

When fighting food fraud, there are problems that analytical science alone cannot solve. We must work together to take a more inclusive and multidisciplinary approach that ensures true food integrity.

The newest addition to the popular ‘10 ways to…’ series of educational papers provides practical guidance on developing high performance suspension products with enhanced consumer appeal. ‘10 ways to...control rheology by changing particle properties’ explores how controlling particle characteristics, such as particle size distribution, concentration and zeta potential, enables formulators to engineer suspension performance. Suspensions are used in the formulation of a wide range of every day products from medicines, drinks and foodstuffs to paints, inks and coatings. This paper is therefore valuable to formulators working across a wide range of industries.

The latest advances in the widely used technique of size exclusion chromatography (SEC) break new ground in terms of accuracy and sensitivity. This article assesses the information provided by multi-detector SEC and the potential benefits of recent innovations for polymeric food additive characterization.

The ideal solvent for a material may not provide a sufficient refractive index difference for light scattering detection. This example of a biodegradable polymer shows how SELS is used to increase dn/dc to give enhanced detection sensitivity

Then & Now, with Katie Banaszewski, Method Development Scientist III at Now Foods, Bloomingdale, Illinois, USA.

H2020 wanted to put food authentication into the hands of the consumer. What impact will the outcome have on our field?

Profiling and fingerprinting in food analysis signposts a route to a better life.

Is pesticide residue analysis still a hot topic? Ahead of EPRW 2016 in Cyprus, current Chair – Despo Louca Christodoulou – and scientific organizing committee members Magnus Jezussek and Sonja Masselter discuss the importance of the field in challenging times.

In many European countries, the limit of lactose in lactose-free labelled products has been lowered from 100 to 10 mg/100 g product in recent years (1).