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The Scoop Podcast returns with season 2! In this first episode of the new season, host Keren Breiterman, explores the essential role of vitamins in infant formula and their impact on early development with Staff Scientist Dan Hengst.
Explore how The National Food Lab, Eurofins’ Product Development Center of Excellence, helped a start-up successfully launch a new Greek yogurt product line—blending innovation with tradition to meet evolving consumer demands.
Eurofins Microbiology Laboratories, Inc. of Milwaukee, WI is proud to announce the development of a new test method for acetic acid bacteria enumeration, intended for utilization by clients in the beverage industry.
Low water activity foods (LWAFs) have historically been considered low-risk for microbiological hazards because their limited “free” (unbound) water in the formulation prevents bacterial growth. However, foodborne illness outbreaks revealed that pathogens can survive for extended periods in LWAFs, even in the absence of growth. Watch now to learn what is required to validate control measures to reduce microbial risks in LWAFs. Originally Aired on June 18, 2025.
In this video, Business Unit Manager, Mallory Bolander, discusses what trends Eurofins Food Chemistry Testing Madison, Inc. is seeing across the food and dietary supplement industries and how they adapt to changing client needs.
Developing a new animal veterinary product is a complex, time-consuming process. What should you expect from the development process? What does the typical timeline look like? Get the answers to these questions and more in Part 2 of our Ask an Expert series on developing new veterinary products.
Manufacturing microwave food or Ready-to-Heat (RTH) products have compelling benefits and challenges. Learn more about the chemistry of how microwave technology works, applications in the food industry, and how testing is an important piece when manufacturing or selling these products.
What is food chemistry and how it is important in the food industry? Learn more about the basics of this food science discipline and the main components that are studied and testing for food ingredient an product quality and safety.
High-Pressure Processing is a food processing technology that enables food safety while maintaining food quality. Learn how this high-pressure technology contributes to food science and testing to help support HPP processing and HPP food safety.
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