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Articles by Topic - Testing
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Features: The Many Faces of Food Contamination
Exploring the need for risk-based testing strategies in non-regulated contaminants
Features: Patulin in Fresh Fruits
The food, beverage, and consumer products industries, along with the Grocery Manufacturers Association and Michigan State University, are partnering together to establish the Center for Research on Ingredient Safety (CRIS). An independent, academic, science-based center, CRIS will serve as an unbiased source for information, research, training, and analysis on the safe use of chemical ingredients in consumer packaged goods including foods and beverage products.
The international cheese market produces billions of pounds of cheese annually, making it one of the largest food industries worldwide. Cheese and other dairy products are regularly tested for components like fat, moisture, protein, and dry matter content. These factors affect the taste and manufacturability of the cheese, making their prediction critical.
Along with verifying ingredient identity, the FCC Identity Standards include tests for substances that should not be present in certain complex ingredients
Features: Are Your Products Gluten-Free?
Third-party certification can help companies demonstrate compliance with FDA labeling regulations through testing and other quality controls tools
Features: Fingerprinting Food: Augmenting Existing Near Infrared Technology to Fight Dairy Adulteration
The food industry is working to prevent food fraud by focusing on tools that help detect ‘unknown-unknowns’
A new test developed by scientists in China claims to be the first comprehensive method available to detect genetic modifications in food. The test, called MACRO, is a combined microchip-PCR and microarray system that the investigators say can monitor 91 DNA targets in a single test.
An audit from the USDA’s FSIS has given the Canadian Food Inspection Agency a grade of “adequate” in the wake of a review of its meat inspection system. That’s the lowest acceptable rating it could receive and still be permitted to import food to the U.S. The audit report, issued in December, was based on tours of seven processing facilities, two labs, and five CFIA offices conducted in October and November of 2012.