Featured in this issue of Food Quality & Safety MagazineFebruary/March 2015

Exclusive News from the Food Quality & Safety eUpdate2.24.15

DNA Barcode Testing of Herbal Supplements Questioned

Validity of DNA barcode testing of supplements that contain herbal extracts is being questioned following the New York Attorney General Eric Schneiderman’s order that four retailers in the state discontinue selling their store-brand products. DNA barcoding showed that only 21 percent of the store-brand supplements contain the plants listed on the labels and that many products do not contain any DNA from a botanical source.

thumbnail image: DNA Barcode Testing of Herbal Supplements Questioned

Food Dyes Show Promise as Quality Probes

Food dyes may be useful for more than just giving your cherry Jell-O that vivid red hue. In research described at the annual meeting of the Biophysical Society in early February, a team of food scientists from Rutgers University in New Jersey has found that common food dyes have the potential for use as edible probes of food quality.

thumbnail image: Food Dyes Show Promise as Quality Probes

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Creating Harmonized Food Safety Processes Through Integration

In this whitepaper, you’ll learn the benefits of an automated FSMS and how it integrates with GFSI initiatives. We’ll show you the challenges of a Food Safety system without integrated processes, and best practices to integrate an FSMS within the food & beverage industry.

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From Saccharin to Stevia: Advances in Sweetener Analysis

Time: 8:00 am PDT / 11:00 am EDT / 15:00 GMT   Sweeteners, naturally derived or man-made, are compounds used to duplicate the taste of sugar, but typically contain a fraction of the calories. Many of these sweeteners, especially those derived from carbohydrates or containing carbohydrate subunits, lack a sufficiently active chromophore to be sensitively measured by HPLC with UV detection. Additionally, naturally derived sweeteners, such as stevia, contain many structurally similar compounds, which...

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