Resources

Arsenic is naturally occurring all around us, but that doesn't mean it's always safe to consume. Consumers are looking to companies to test their products, know their levels, and keep them safe. Learn more about the different forms of arsenic and relative risk for presence in products.

Food fraud can result in serious public health consequences and damage to your brand's reputation. Learn about products at risk for food fraud and steps you can take to protect your company.

Developing a product requires careful consideration of storage, transport, and retail conditions. Spoilage organism testing helps determine the risk of bacterial spoilage under different conditions. Additionally, spoilage testing can be added to routine microbiology testing to ensure continued product quality and safety.

PFAS have valuable uses and extreme chemical stability, but can lead to adverse health outcomes. Learn why PFAS testing in foods is now becoming an essential need for your food and supplement products in the market.

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.

Fermented foods have gained popularity in recent years. Learn about the fermentation process, how they contribute to food sustainability and safety, and how partnering with a reputable ISO 17025 laboratory like Eurofins is essential for the success of your product.

The COVID-19 pandemic created a favorable environment for increased economically motivated adulteration of ingredients and finished products. Adulterated ingredients entering your product can result in serious risk for your company. How can you reduce your company's risk?

Eurofins SFA is excited to now offer a new FD&C Dye Screen. The FDA approved nine artificial dye molecules for use in foods, drugs, and cosmetics (with some limitations), in addition to a variety of naturally sourced colorants.

Food fraud, also known as economically motivated adulteration, is widespread worldwide.  Food fraud involves deliberate and intentional substitution, addition, tampering or misrepresentation of food, food ingredients or food packaging, labeling, product information or false or misleading statements made about a product for economic gain.  Food fraud can adversely impact consumer health, product quality, and brand reputation.

Your goal is to manufacture a safe product that meets the claims on your label.  How are you ensuring that your finished product will do this?  Proactively, or retroactively?  Putting a proactive plan in place to assess ingredient safety and quality is key to producing finished products that meet all of your quality standards.  Having a partnership with an accredited, independent (third-party) laboratory just in case something goes wrong is a must.