The way we drink coffee and tea is changing. Retail sales of refrigerated and shelf-stable coffee and tea products are growing, and the rapid growth of cold brew coffee and tea consumption, in particular, raises the question of microbiological safety.
A meal plan indicating everything you should eat and drink seems like the perfect roadmap to achieve a goal weight. However, if this were the case, wouldn’t weight loss be easy? Not exactly. My first job as a registered dietitian was counseling members of a health club, and I quickly learned that there is much more to achieving diet-related goals than just providing education.
Mérieux NutriSciences and Biofortis are excited to welcome our new Principal Scientist, Oliver Chen, PhD, formerly the Interim Director of the Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University. Oliver is a great addition to our science team, assisting our research sponsors with their clinical nutrition projects. We sat down with Oliver for a quick Q&A to pick his brain on some important topics in the industry.
Here at Mérieux NutriSciences, our team of expert scientists upholds our mission of protecting consumers’ health through their daily work. Dr. Angela Nguyen joined our team this year to lead our molecular services laboratory, which covers our suite of services, including foodborne virus testing, Whole Genome Sequencing (WGS), Vitek MS, Sanger Sequencing and Riboprinter Platform with bionumerics software. I recently met with Dr. Nguyen to learn more about her background, coming from the Food and Drug Administration (FDA), and where she sees the future of molecular biology headed within the food industry. Continue Reading
I’ll be honest – from time to time, I enjoy throwing on my teal yoga pants and visiting my favorite organic supermarket. I love perusing the endless rows of organic and otherwise non-Genetically Modified Organism (non-GMO) products adorning shelf upon shelf. With all of those “verified” and “certified” products smiling down at me, how can I not smile back? After all, like many shoppers, I place my trust in progressive statements on food labels, such as “Organic,” “non-GMO,” “Fair Trade,” “Hormone-Free,” “Allergen-Free,” and the list goes on. Before I leave the store, my cart is adorned with at least three or four items bearing one of these claims. Continue Reading
Microbial identification and organism typing provide the food industry with a way to identify organisms and sub-species of those organisms. Laboratories specializing in this type of testing offer food companies a way to determine which harmful organisms may be present in their production plant ecology, as well as a particular ingredient or product that is out of specification. Additionally, this testing provides a way to confirm the presence of beneficial organisms in a product. Continue Reading
Detection methods for foodborne pathogens and spoilage organisms have come a long way from traditional cultural methods. Advances in technology have led the evolution into rapid detection methods, whether they are antibody-based or nucleic acid-based (i.e., DNA or RNA). These rapid detection methods have been widely adopted by the food industry. However, with so many assays, kits, and methods available, it can be daunting to know where to start when choosing a rapid detection method that fits all your needs and requirements. While there are many factors to consider, here are five to keep in mind: Continue Reading