Resource Library
Welcome to the Eurofins US Food, Feed, and Supplement testing laboratories resource library.
Here you will find blogs, webinars, scientific articles, videos, case studies, white papers, and more about the services we offer for your industry. If you are looking for something in particular please use the search bar to search our whole library.
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Resources for you:
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.
Where do you start when you're looking for a laboratory to for your testing needs? Check out our checklist of steps to choosing the right lab partner for your company.
Developing a new animal veterinary product is a complex, time-consuming process. What should be your key considerations? What about guidelines and regulatory bodies? Get the answers to these questions and more in Part 1 of our Ask an Expert series on developing new veterinary products.
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.
Steam volatile oil is an important property of spices. The volatile components present in spices contribute to the aroma and flavor of the spice. This paper describes a fast, accurate, and simple technique for analysis of spices using Fourier Transform Near Infrared (FT-NIR) technology.
Researchers from Eurofins Microbiology and Third Wave Bioactives collaborated to compare the microbial succession of refrigerated chicken noodle soup. The purpose of better understanding how various culture ingredients not only prevent microbial spoilage populations, but also dive deeper into how microbial populations evolve over time.
This white paper explores off-flavor and odor investigations performed by Eurofins SFA. Authored by Eurofins' scientist Jamie Willems Ph.D.