BROWSE ALL ARTICLES BY TOPIC
Articles by Topic - Quality
Listing articles 1 to 10 of 144
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.
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.
FDA’s proposed rules and guidelines on the two most common food additives—sugar and salt—present a number of challenges to manufacturers
Various types of fixtures can be used to perform everyday QC tests for food and packaging materials
An application note on viscotesters being used in QC applications for chocolate products
Features: Uncovering Product Vulnerability
Addressing the risk of economically motivated adulteration in imported foods with vulnerability assessments
Techniques to identify the authenticity and purity of products are in demand as more counterfeit foods enter the consumer supply chain
Serialization and tracking and tracing have potential to reduce counterfeit products in food and beverage as well as the pharmaceutical supply chains
A few weeks ago, the USP pre-released the “Guidance on Food Fraud Mitigation” document that offers a framework for the food industry and regulators to develop and implement preventive management systems to deal specifically with economically-motivated fraudulent adulteration of food ingredients.
Beer contains 90 percent water and is the most important ingredient in determining its flavor. Water contains calcium and is an essential mineral to the brewing process. The levels of calcium in local water have determined the type of beer produced. The different types of beer whether a light lager or a porter are for the most part due to the water profiles of the areas that made the styles famous.