Mettler-Toledo has launched a guide called 'The Ultimate Moisture & Water Guide' reviewing the advantages and disadvantages of the different methods of moisture and water content in food.
A new quality control method for honey facilitates faster trace element analysis while reducing operational costs, claims its developer Thermo Fisher Scientific.
A new study shows that using Laser Induced Breakdown Spectroscopy (LIBS) to determine calcium (Ca) levels in breakfast cereals is highly accurate, and dispenses with the need for sample pre-treatment, and could be used for in situ analysis.
A "tasting" robot that can identify foods, drinks and their
ingredients through the packaging provides a glimpse into the
future direction of safety and quality control in manufacturing
plants.
