Tag Archive: food

May 08

How do you give coffee authentication an extra shot?

With a high market value and commercial importance coffee is in the top 10 products most at risk of food fraud. A recent paper by the Government Chemist team at LGC, and the Institute of Global Food Security in Queen’s University, Belfast (QUB), tackles the question of where and how to analytically check the coffee …

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Mar 15

Nitrate in infants’ vegetable food

Nitrate is a natural contaminant present mainly in vegetables and drinking water although it is frequently added as a preservative in processed meat products. Plants utilise nitrogen from the environment as part of the nitrate cycle, for their metabolism and to produce protein. Any excess quantity of nitrate is stored mainly in green leaves.  In …

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Mar 02

Celebrating 25 years of Food Microbiology Proficiency Testing

LGC’s QMS Proficiency Testing (PT) scheme began 25 years ago, and had a very humble start in life, originally sharing premises with a manufacturer of under-wired bras! Back then reporting was done on an Analyst Request Form (ARF) which was sent out with the samples and then the data was posted back or faxed in. But …

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Feb 08

Is food allergen analysis flawed?

Food allergy is an increasing problem for those affected, their families or carers, the food industry and for regulators. The food supply chain is highly vulnerable to fraud involving food allergens, risking fatalities and severe reputational damage to the food industry. It is understood that food allergy affects  up to 10% of children and 2-3% …

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Jan 18

Helping to feed the world with Genotyping by Sequencing

Many areas critical to improved agricultural production require robust and scalable genotyping platforms to enable the mapping of traits in plants and livestock as part of marker assisted selection (MAS) and marker assisted breeding (MAB) programmes. Such programmes have helped improved drought, frost and parasite resistance in plants and improved yields. Historically, these projects have …

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Jan 11

SSR conversion service: a convenient upgrade for 21st century challenges of how to feed the world

LGC’s recent launch of a full SSR conversion service allows convenient identification of potential SNP markers around microsatellites/SSR’s and converts them to KASP SNP genotyping assays. The SNP conversion will be carried out by the genomics team in Berlin who have recently topped their DNA sequencing services for the seventh time in nine years. SSRs …

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Dec 07

Total Polar Compounds in frying oil

TRIAL SAMPLE: 796 (February 2017) Oils and fats represent one of the three major classes of food constituents together with carbohydrates and proteins. Deep-fat frying is one of the most popular cooking procedures and leads to the production of both desirable and undesirable compounds. The cooking process affects the physicochemical characteristics and quality of the …

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Nov 17

New strict codes of practice for mitigating acrylamide formation

In September 2016, the E.U. Commission presented an amended regulation proposal for acrylamide, based on feedback from the stakeholders’ consultation. The Regulation is proposed to be made under Article 4 of Regulation (EC) No. 852/2004 on the hygiene of foodstuffs, and it sets out a requirement for food business operators to take account of strict …

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Sep 08

World Seafood Conference 2015

Managing director of Michael Walker Consulting Ltd Michael gave a talk on the 8th of September, at the World Seafood Conference in Grimsby, UK which will run between the 5th and the 10th. This conference aims to build on existing partnerships and create new links between the International Association of Fish Inspectors (IAFI) members and …

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Jun 26

Food safety and quality – how fresh is your fish?

The moment a fish is caught it begins the natural process of decay, being broken down by enzymes (from the fish itself or bacteria naturally present). Measuring the resulting chemicals produced gives a measure of the freshness, and thus the quality, of the fish. Similarly, as LGC’s Michael Walker asks in a recent article for Food Science …

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