FOOD INGREDIENTS NEWS
15 May 2020 --- This week in business news, Givaudan divested its processed and grated cheese business to St. Paul Group, a cheese specialist with premises in Belgium and the Netherlands. Ambienta... Read More
05 Sep 2017 --- 05 Sep 2017 --- US biotechnology company PerkinElmer is introducing a fipronil detection device that identifies pesticide levels in eggs within minutes. As the fipronil egg scandal still rocks... Read More
09 Jun 2015 --- Campden BRI has extended its accreditation by UKAS to cover elemental analysis including trace and nutritional metals. UKAS accreditation is a recognised international standard for... Read More
25 Feb 2015 --- PerkinElmer Inc., a global leader focused on improving the health and safety of people and the environment, has announced the launch of its Adulterant Screen software. This... Read More
15 Jan 2015 --- Campden BRI is strengthening its chemical contaminant analysis capabilities with a significant investment in a new state-of-the-art inductively coupled plasma mass spectrometer... Read More
14 Sep 2015 --- Milk powder is one of the most widely traded food commodities and is used in a huge array of food products, from infant formula to baked goods and confectionary. Unfortunately, dairy products are also a frequent target of food fraud. This application note explores how NIR Spectroscopy with Adulterant Screen can augment the nutritional testing of milk powder.
17 Jun 2015 --- Since the late 1800’s scientists have been testing spice samples and discovering that they are adulterated. Some spices are high-value products that can be adulterated with lower-value commodities for commercial gain by unscrupulous suppliers. Some common adulterants of spices range from talc powder, ground walnut shells, cassia bark and sand, to wheat starch, saw dust, millet, buckwheat, and cornstarch. Commonly adulterated spices include garlic powder, black pepper, and cinnamon. Fourier Transform Near-Infrared Spectroscopy (FT-NIR) is shown here to be an effective and rapid technique to determine if these types of spices have been adulterated.
12 Mar 2015 --- For food and nutraceuticals producers, nothing is as important as your brand. And to protect it, you need to know that the ingredients in your food products are nutritious, safe, and authentic. But with the cost of raw ingredients steadily increasing, the temptations of economic adulteration can be strong. Some adulterants – rice syrup in honey, apple juice in pomegranate juice, lower grade olive oils masquerading as extra virgin – simply make for an inferior end product. But others – ethylene glycol in cough syrup, urea in milk powders, even melamine in candies – can be downright dangerous. And these substances and more can find their way into the food products and nutraceuticals your customers rely on every day. That’s what Adulterant Screen™ based solutions are designed to prevent.
06 Feb 2015 --- The value of milk on the open market is linked to its protein content, and standard methods for protein analysis rely on a simple nitrogen assay, with the protein concentration inferred from the nitrogen content. Consequently, the addition of chemicals rich in nitrogen, such as urea, can artificially increase the apparent protein content and thus the price demanded. Urea occurs naturally in milk and is typically present at levels of about 0.02% - 0.05%. Higher levels of urea in milk are present only in cases of adulteration. Cane sugar is another known milk adulterant used to increase its carbohydrate content and weight. This allows extra water to be added into the milk without detection from a standard lactometer test for milk quality. NIR spectroscopy coupled with PerkinElmer’s Adulterant Screen™ is shown here to be capable of detecting adulterants intentionally or accidentally added to milk.
THE WORLD OF FOOD INGREDIENTS
01 May 2016 --- A look at two separate instrumental techniques, with examples of inorganic elemental analytical results.
23 Oct 2019 --- This webinar covers the pasting and gelation behaviors of starch and flour ingredients from different pulse crops (e.g., pea and lentil) provide new insights into high cooking temperatures which is meaningful for the utilization of pulse-based ingredients under high-temperature processing conditions, such as in canning, extrusion and jet-cooking.In addition, this webinar shares a case study of high-temperature analysis of lentil performance using the PerkinElmer RVA 4800. This study shows performance differences related to various particle size distributions and a new characterization of intact lentils that corresponds to in vivo lentil performance. The study could expand industry assumptions about particle size and descriptive power in performance analysis.