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This case study details how Eurofins The National Food Lab was able to assist an ingredient supplier in understanding their new product's key performance differentiators to demonstrate their value proposition to potential clients.
This case study details how Eurofins The National Food Lab was able to assist a Consumer Packaged Goods company in evaluating the options for plant protein alternatives as a new ingredient option.
In this webinar Jamie Willems, Ph.D. and Lily Zehfus, M.Sc. discuss common causes of off-odor, off-flavor, and flavor scalping issues as well as GC-MS techniques for troubleshooting. Original airdate September 12, 2023.
This case study details how Eurofins The National Food Lab was able to assist a Fortune 100 CPG company in migrating all of its ingredient and formulation data to a new PLM platform.
Keywords:
Case Study
Food
This case study details how Eurofins The National Food Lab was able to assist a Consumer Packaged Goods company in setting up a new product lifecycle management system.
Keywords:
Case Study
Food
After collecting your samples making sure that they arrive at the laboratory at the correct temperature is the main priority. This guide walks through FIVE key steps for you to follow.
Join Eurofins Senior Staff Scientist, Lukas Vaclavik, for a discussion about per- and poly-fluoroalkyl substances (PFAS) in the food industry. Original airdate July 19, 2023.
This OOS Response Guide breaks down best practices for preparation before an OOS result is received, environmental monitoring program OOS actions, product OOS actions, and follow-up actions to prevent the reoccurrence of contamination.
Company X, a leading national supplier of prepared foods, was set with their environmental monitoring program. Their plan and testing protocols were effective and efficient in collecting samples and evaluating for the organisms of concern. The problem was that they had been unable to eliminate the Listeria or trace it back to a source, so they turned to Eurofins and Rheonix.
In this presentation, Dr. DeMarco illustrates how positive pathogen results can be used to make real improvements in processes, facilitating a safer production environment with lower overall contamination risks and safer food for the consumer. Original airdate July 12, 2023.
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