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The regulations and requirements surrounding bioengineered foods are confusing, especially when navigating federal regulations and the voluntary non-GMO Project verification. This FAQ answers common questions surrounding the National Bioengineered Food Disclosure Standard, the non-GMO Project, and testing options at Eurofins.
Following the recent webinar titled "Validation of Thermal Processes Applied to Low-Water Activity Foods" experts Shirin Abd and Dr. Wilfredo Ocasio answered some frequently asked questions.
Pathogenic organisms, like Salmonella and E. coli, can grow in low water activity foods, leading to foodborne illness outbreaks. Thermal processes inhibit microbial growth and ensure only safe ingredients and products reach the shelves. Thermal processes must be validated to make sure they fully prevent pathogen growth. This blog outlines what foods may need an LWAF thermal process, what a validation study looks like, and the results the experts at Eurofins provide.
Ethylene oxide is gaining attention in the food regulatory space. EtO was banned as a food fumigant in 1991 in the EU. While ethylene oxide is not banned for use in foods in the United States, it is important to understand the allowed tolerances in the US and EU, especially as regulations continue to evolve and online sales contribute to increasing overseas exports. This article outlines the uses and toxicity of EtO, US and EU regulations, and EtO analysis at Eurofins.
Foreign materials in products can be dangerous to consumers and damage a brand's reputation. At Eurofins, we have the expertise and experience to handle all kinds of foreign material investigations, including issues in food and beverage packaging. This case study outlines how we used analytical chemistry approaches, including LC-MS. GC-MS, and FTIR to identify a contaminant causing a bitter taste in Jello Shots
Foreign materials in products can be dangerous to consumers and damage a brand's reputation. At Eurofins, we have the expertise and experience to handle all kinds of foreign material investigations, including complaints of rodents in hamburger buns! This case study walks through how we helped a client avoid legal action by using microscopy and chemical analysis to prove their buns are not contaminated.
In this webinar attendees will learn about the technical, instrument, and regulatory considerations for chromatographic method feasibility, development, optimization, verification, validation also method transfer considerations. Original airdate October 20, 2022.
Foreign materials and off-odor or off-flavors in a product may result in loss of consumer trust or a damaged brand reputation. In the worst cases, these issues can be dangerous. The first step in eliminating foreign material and off-odor or off-flavor risk is understanding the sources of contamination, including packaging and production issues and chemical and microbial contamination. This blog explains the benefits of foreign material, off-odor, and off-flavor analysis, the sources of contamination, and the tests available for testing.
Is your product an acidified food? This infographic goes over what an acidified food is, the regulations associated with acidified foods, and different sterilization techniques (thermal processing and cold-fill-hold) for various products. Our experts are here to help you determine if your product is an acidified food, what testing is required, and come up with a solution that is right for you.
Food fraud is a widespread and worldwide problem. Watch this video to learn more about which products are most frequently impacted, and how it can impact your business.
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