Resources

Do you need microbial testing for your food products? Learn the importance of microbial challenge testing to ensure food safety and quality.

This white paper will provide a brief overview of both prevention and investigation of spoilage. By focusing on principles, it will not be able to answer every question, but rather will illustrate questions to ask during product design and failure investigations.

Beginning Nov 9, 2023, Eurofins Food Chemistry Testing Madison will include Allulose testing as an optional component of its primary sugar profile analysis, at no additional charge to its valued customers.

This case study details how Eurofins The National Food Lab was able to assist a start-up company in developing a shelf-stable Ready to Drink product with a high active concentration.

In this on-demand webinar, you will learn how to assess your microbiological food safety hazards related to these holding steps and determine if pathogen growth and/or toxin production may occur. We will discuss several case studies as well as different strategies you may employ to address these identified risks. Original airdate October 11, 2023.

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.

Eurofins Central Analytical Laboratories (CAL) offers unrivaled expertise and an ISO 17025:2017 accreditation for all aspects of tea testing, including dried and fresh tea analysis, brewed service testing, and pesticide analysis. This flyer provides an overview of ECAL's tea offerings and the benefits of testing with Eurofins.

Eurofins' Lafayette, Colorado pilot plant, operated by The National Food Lab, is excited to announce a significant upgrade to its beverage canning capabilities, providing three times the daily production of high-quality beverages at an affordable price. This upgrade will take effect immediately, allowing businesses to take advantage of the expanded canning services and their benefits.

What is spectroscopy? What is the difference between NIR vs. Mid IR? What are the benefits of NIR vs traditional wet chemistry? The team at Eurofins QTA answers these questions and more in this edition of our Ask An Expert blog about infrared spectroscopy.

Alicyclobacillus is a non-pathogenic spoilage bacteria that silently sours fruit juice products. With the ability to survive commercial pasteurization, Alicyclobacillus causes unpleasant odors in food products that make the products undesirable to consumers. Is your product at risk?