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Developing a product requires careful consideration of storage, transport, and retail conditions. Spoilage organism testing helps determine the risk of bacterial spoilage under different conditions. Additionally, spoilage testing can be added to routine microbiology testing to ensure continued product quality and safety.
Indicator organisms are groups of microbes that are correlated with other groups. In other words, the presence of one indicates the presence of another. So, indicator testing detects a small group of pathogens instead of running over 30 tests to look for all potential harmful groups. This reduces testing times and costs.
Which food labeling rule applies to your food product? Learn more about USDA and FDA Food Labeling guidelines, coverage, and differences.
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.
Validated methods are essential to reliable botanical testing. Method validation and development ensures analytical approaches are applicable to specific ingredients and provide accurate results. The process of method development and validation are outlined.
Botanical reference materials play a critical role in herbal product testing. Learn about the importance of botanical reference materials, and how choosing a lab with a large reference material library impacts analytical outputs.
In 2016, the FDA updated the Daily Value (DV) and Reference Daily Intake (RDI) for several nutrients, including Vitamin E. The RDIs are published by the National Academy of Medicine (NAM) and based on the Recommended Dietary Allowances (RDA) of α-Tocopherol, as it is the only form of Vitamin E maintained in the blood and has biological activity. Thus, Vitamin E per NLEA regulations (or mg label claim) is defined as milligrams α-Tocopherol. Review this fact sheet for more information about reporting Vitamin E per the regulations.
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.
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