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Red-Cabbage-sensory-testing

Delicious pre-Christmas season with red cabbage

Red cabbage or blue cabbage? Depending on the growing region, the pH-value of the soil and also the method of preparation, it is called differently, but it is always the same vegetable. Also, the colder and more uncomfortable the weather becomes, the more you want a hearty meal with red cabbage as a side dish.
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Are You Prepared for FSMA’s Future?

The Food Safety Modernization Act (FSMA) was enacted in 2011, but to allow time for both food producers and US government agencies to get all aspects up-to-date the final compliance deadlines for the various rules were set for dates that span from 2015 through 2024. Under FSMA, the FDA is encouraging a more proactive and
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Sesame_Ethylene-Oxide-FoodSafety

Ethylene oxide – toxic gases in sesame products

Ethylene oxide is a gas that is used in many countries for the disinfection of heat-sensitive foodstuffs. As it has a toxic effect and, in high doses, can cause seizures and even coma, it has not been authorised for use in the food industry in Europe since 1981.   Product recalls due to too high
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Nutri Score Germany

Nutri-Score: From November on in Germany

On October 9, 2020, the German Bundesrat decided to voluntarily introduce the NUTRI-SCORE food traffic light. The 5-segment traffic light system is intended to simplify food labelling for consumers and help them to eat healthier. From November 2020, food manufacturers will thus be able to label their food with the Nutri-Score on the front of
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food-fraud-olive-oil-tentamus

Uncovered: Manipulations of Olive Oil & Vanilla

The German Federal Office of Consumer Protection and Food Safety (BVL) announced that manipulations of olive oil and vanilla have been detected within the project OPSON IX.   Olive oil   Olive oil is one of the most frequently adulterated foods. According to Regulation (EC) No 1234/2007, three grades of olive oil are permitted in the
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Dioxins in Eggs

Dioxins and dioxin-like PCBs in eggs

Dioxins and dioxin-like PCBs (polychlorinated biphenyls) are chemical compounds that are ingested by humans primarily through animal foodstuffs. These substances accumulate in the fatty tissue of humans and can thus cause long-term health damage.   For this reason, maximum levels for dioxins and dioxin-like PCBs have been in force since 2006. According to Regulation (EC)
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Alcohol in disinfectant gels

Lack of alcohol in disinfectant gels

Laboratory analyses of various disinfectant gels have shown that many do not have the attributes required to effectively disinfect hands or surfaces. This inefficacy is due to an alcohol shortage in many disinfectant products. In order to control pathogens such as the novel coronavirus, hand gels must contain between 70 and 85% alcohol, and be
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Ethoxyquin in Salmon

Antibiotics & Contaminant Ethoxyquin In Farmed Salmon

Samples from farmed salmon show increased levels of the contaminant ethoxyquin. The formerly used plant protection product is still allowed as a preservative in animal feed, but there are fixed maximum limits for ethoxyquin in food. In so-called aquacultures, fish such as salmon are bred to reduce overfishing of wild stocks. Ethoxyquin is often added
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Product recalls

Product recalls – how can they be prevented?

Food products may only be placed on the market if they are safe for consumption. If they are unsafe, it leads to product recalls. The most common reason for recalls are microbiological contaminations such as harmful bacteria, mould and germs occurring in the food. Furthermore, products are often recalled as a result of foreign particles
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