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LAB-New-Method-to-detect-ethylene-oxide-in-food

L.A.B. tunes an analysis method for ethylene oxide in foodstuff

L.A.B. | Laboratorio Analítico Bioclínico, fulfilling its commitment to its clients to improve analytical services, and as a result of the alerts and recalls of food products due to the presence of ethylene oxide, has developed and validated the method for its analysis.   Ethylene oxide is widely used to sterilize materials and instruments used
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L.A.B. introduces in its multi-residue analysis the active ingredient Karanjin

L.A.B. | Laboratorio Analítico Bioclínico, fulfilling its commitment to its clients to improve its analytical services and in response to the recent requirement of the main supermarket chains and intermediaries, has introduced the active ingredient Karanjin in its multi-residue analysis.   Karanjin is a type of flavonoid obtained from the seeds of the karanja tree
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L.A.B. achieves ENAC accreditation in juices, nuts, and oilseeds

L.A.B. | Laboratorio Analítico Bioclínico continues its commitment to quality and continuous improvement of all analytical services provided. In consequence, L.A.B. has extended the accreditation for multi-residue analysis methods for pesticides in juices, nuts, and oilseeds (Exp. No. 493/LE1019) with a flexible scope in matrices and pesticides. This scope complements in an excellent way the
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Salt – White gold in the kitchen

In the past, wars were fought for the white gold, but today you can buy it conveniently in any supermarket and use it to season your dishes. Because without salt, most people find their food tastes too bland. It is used in every way: from pasta sauce to breakfast eggs – salt is a must-have
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Plant Based Meat Alternatives- Testing considerations

With the rise of plant-based meats in the market, the team at Columbia Labs has compiled key considerations for safety and quality testing: Plant-based ingredients have different levels and forms of macronutrients than their animal counterparts Carbohydrates in milk is lactose, in meat is glycogen and in pea its soy. These different components affect spoilage
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New and Improved: Potato Pesticide Profile

Columbia Labs has updated their pesticide profile for potatoes to include more analytes with lower LOQ’s. The profile now includes pesticides that are allowed for use on potatoes in the U.S. Columbia Labs updated list meets U.S. CFR tolerance levels as well as many export countries in the EU with the updated Limits of Quantitation.
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Coming this month: Metals speciation for Inorganic Arsenic

There are two different forms of arsenic: organic and inorganic. Inorganic arsenic is highly toxic and is therefore a public health concern; the organic form (commonly found in fish and seafood) is less harmful. The main source of exposure to inorganic arsenic is food; particularly grain-based processed products such as wheat bread, rice, milk, dairy products, and
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Benzene in Cosmetics – Where Is It Coming From?

The summer of 2021 has been clouded by negative press about Benzene residues in cosmetic products which have then been followed by product recalls.   What is Benzene? According to the American Cancer Society, although Benzene is among the 20 most widely used chemicals in the United States, benzene is known to cause cancer and the
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Oxymatrine – since 1st July 2021 classified as pesticide in the EU

Since the beginning of 2019, the scope of the comprehensive pesticide screening by GC-MS/MS, LC-MS/MS (> 600 parameters) at QSI (outsourced within Tentamus Group to bilacon GmbH, lab codes 88500, 88550) also includes matrine and oxymatrine. Both substances are alkaloids that occur naturally in plants of the Sophora family. Sophora is a genus of about
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Health risk from PFAS in food

PFAS accumulate in the environment and can therefore be found in food and in our food chain. Per- and polyfluorinated alkyl substances (PFAS) are a group of substances with more than 4700 substances. They are carbon chains, i.e. organic compounds, and the hydrogen atoms are either perfluorinated or polyfluorinated. They are thus completely or partially
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New in-house method for peptides from allergic proteins

Allergens and alimentary intolerances are a worldwide food safety issue with an increasing prevalence and number of allergens identified. This is a troublesome task for both consumers and food manufacturers as they produce an adverse reaction. Food labelling must be clear and reliable to ensure consumer rights and safety recording to Regulation (EU) No 1169/2011.
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