The attractive natural colours of fresh fruit provide a stark contrast to artificial colours still widely used in products like confectionary.

Science comes to the dinner table...

Artichokes are not only delicious on the dinner table but their leaves can provide a valuable source of bioactive compounds.

Science comes to the dinner table...

Balancing the health benefits of fish consumption with risks from ingestion of environmental contaminants is a challenge

Science comes to the dinner table...

Research has found a possible link between certain artificial colours used in food and problems with hyperactivity in children.

Science comes to the dinner table...

The use PCR is an important tool in authenticity testing employed also to distinguish different sources of gelatin.

Science comes to the dinner table...

Suprising that ethylene oxide residues in sesame seed can survive high temperatures during baking and be present in simit.

Science comes to the dinner table...

Sun-drying still provides a slow and traditional approach to food preservation maintaining valued colour and flavours.

Science comes to the dinner table...

Hugely pleasing to buy loose foods from the open market avoiding the need for extensive plastic supermarket packaging.

Science comes to the dinner table...

Pistachios are a high-risk commodity for aflatoxin exposure as screening of the kernels is difficult when consumed as preferred in-shell.

Science comes to the dinner table...

Liquid-liquid extraction remains critical stage in food analysis whether for additives such as food colours or contaminants.

Science comes to the dinner table...

Some traditional tools of the alchemist are still employed in modern analytical food testing laboratories.

Science comes to the dinner table...

Economic fraud in the honey sector has for more than 50 years been a challenge for food chemists developing tests for authenticity and adulteration.

Science comes to the dinner table...

Occurrence of pesticide residues in vegetables exceeding MRLs is generally very low but is still seen as a high risk by consumers.

Science comes to the dinner table...

Immunoaffinity columns have revolutionised the analysis of mycotoxins in foods providing hugely efficient and effective clean-up.

Science comes to the dinner table...
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Consultancy

An understanding of the issues driving food safety and authenticity is critical for the food industry as well as those providing analytical services and equipment for...

Training and capacity building

Under the European Commission funded ‘Better Training for a Safer Food (BTSF)’ programme we have been heavily involved in developing...

Problem Solving

Our client runs a successful contract testing laboratory but lacks experience in supporting R&D. We are providing help in introducing new up-to-date...

Scientific Support

We have established a new food testing laboratory for our client from the design stage through to selection and procurement of equipment and instruments and recruitment of staff...

Food Safety

Latest News

An interesting article in New Food Magazine describes the results of a collaborative project between Queens University (Belfast), Mars Global Food...

Publication Highlights

Bee products other than honey are prized for their health-care and medicinal benefits, but their high value and being in short supply means they are...

RASFF

In the first two months of 2021 there were 102 RASFF notifications of the presence of pathogenic micro-organisms. All but five of these notifications...

EFSA News

On February 21st 2021 EFSA published a report on Campylobacter and Salmonella cases in EU Human cases of illness caused by Campylobacter...