07-05-2013
It may soon be easier to protect consumers from dangerous condiments thanks to an electrochemical method developed by Chinese scientists that can spot the toxic azo dye, Orange II. They were able to spot the dye at nanomolar concentrations in ketchup and chilli products using the ...
25-04-2013
For three days, high-quality laboratory equipment and the latest analysis devices were the focus of the third analytica Vietnam in Ho Chi Minh City. 114 exhibitors from ten countries presented their exhibits to more than 3,400 trade visitors. The content in the program of related events, ...
The BfR is involved in a European research project for harmonised exposure estimation
15-11-2012
How much dioxin or acrylamide do we ingest from food on average? Are consumers in Portugal or Iceland exposed to the same amounts as consumers in Germany? Are the substance contents in foods similar and the risks therefore comparable across Europe? Answers to these questions form the basis ...
07-11-2012
The Royal Society of Chemistry welcomed the implementation of newly-developed non-animal methods of testing for poisons in shellfish from the seas around Britain which has led to 14,000 mice being spared testing and death in 2012. If the techniques were to be adopted worldwide it could save ...
14-09-2012
From April 18 – 20, 2013, analytica Vietnam will focus on the topic of food safety. Due to growing exports, particularly in the Vietnamese food industry, demand for laboratory equipment is increasing. The analytica Vietnam Conference, which is held in conjunction with the fair, will cover the ...
13th BfR Consumer Protection Forum on challenges in food and feed analysis in the face of the global flow of goods
04-07-2012
Trust is good, but reliable and regular controls are even better. Adopting this motto, Europe has succeeded in setting high standards in the area of food and feed safety. Good and notably legally secure monitoring of standards required by law is only possible, however, if reliable and, more ...
16-04-2012
Slowly heating sugar until it transforms into tasty caramel is one of the culinary world’s basic delights and one of the first exposures of children to chemistry. Teasing apart the chemical composition of caramel has, however, been a sticky problem for food chemists, due to the enormous ...
11-04-2012
Agilent Technologies Inc. and Universiti Putra Malaysia announced a collaboration to strengthen Malaysia’s research capabilities for halal food products, with particular emphasis on food authentication and food safety.“Halal” is an Arabic word meaning lawful or allowable. Any product deemed ...
07-03-2012
Given all the new scandals about prohibited and hazardous substances, the quick, easy and accurate analysis of food continues to increase in importance. At analytica 2012, to be held in Munich from April 17 – 20, there will be a number of new exhibitor developments on the topic of food ...
20-02-2012
As people seek healthier dietary regimens they often turn to things labeled "organic." Lurking in the background, however, is an ingredient that may be a hidden source of arsenic — an element known to be both toxic and potentially carcinogenic.Organic brown rice syrup has become a preferred ...
