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Our "Behind the Science" series looks at food testing from the perspective of the testers and industry experts who devote their careers to it. In this episode, Eurofins Chief Scientific Officer, Dr. Doug Marshall speaks with Senior Analytical Services Manager, Mollie Van Alst about "healthy" labeling claims. Originally recorded on April 23, 2025
Watch this webinar for a discussion on the background behind AAFCO’s recommended method and other commonly used methods, with a focus on which dietary fiber component each method quantifies, and scenarios where it is appropriate to use an alternate method. Original Air Date: April 16, 2025
In pets, as in humans, glucosamine (GlcN) has been used with chondroitin sulfate in nutraceuticals to support joint health and mobility. Historically, GlcN testing has been limited to pure materials and supplements. However, Eurofins Nutrition Analysis Center has recently developed a method for testing GlcN in a wide variety of matrices. Click to learn more.
For most US Foods, protein claims are based on a protein quality measurement, called PDCAAS. PDCAAS stands for Protein Digestibility Corrected Amino Acid Score. Check out our infographic to learn more about protein quality measurement.
The goal of the FDA's proposed rule for Front-of-Package (FOP) nutrition labeling is to require easily noticeable and obvious nutrition information. Check out our infographic about the FDA's proposed rule for front-of-package (FOP) nutrition labeling.
February 17, 2025 – In response to increasing global demand for high-phenolic olive oils, Eurofins Craft Technologies Inc. has developed an innovative method for quantifying Valuable Olive Polyphenols (VOPs) in olive oil, olive leaf extracts, and other olive-derived products. Read more about the new method and applications for olive oil products.
As part of an effort to promote public health, the FDA has updated the requirements that food must meet in order to use the “healthy” claim on their labels. Our infographic gives background on the update and a high-level view of the criteria.
In this on-demand webinar, Mollie Van Alst provides a straight-forward explanation of the FDA's proposed changes to the definition of "healthy" on food labels. Original Air Date November 7, 2024.
Is your Astaxanthin natural or synthetic? Review this infographic to learn more about astaxanthin.
As a food manufacturer, you have several options for adding sweetness to your product, including sugars, sugar alcohols, and artificial sweeteners. But how do they compare, and how do they impact the caloric content of your final product?
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