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.
Co-authored with Erdogan Ceylan
Every summer, I sit under the carport with my family and shuck a few buckets of corn that we later boil and quickly freeze. I never thought much about that home process until I started working at the Mérieux NutriSciences Food Science Center and interacting regularly with customers who are on a much larger and elaborate scale doing the same thing with their vegetables.
Blanching vegetables not only improves product quality by changing the texture, preserving the flavor and color, but it can also serve as a critical control point in regards to pathogen inactivation. Continue Reading
The term “dioxins” refers to a group of toxic compounds formed as a result of human activity, such as waste incineration, backyard burning and industrial processes involving chlorine. Once produced, they continue to linger in the environment due to their strong chemical structure that is resistant to breakdown. Over time, they make their way into our rivers, lakes and soil, eventually landing up in our food supply. But should you be worried about dioxins in your supply chain? And if these toxic compounds could be present in your supply chain, what actions should you take? Ask yourself the following three key questions to help manage potential dioxin contamination. Continue Reading
The use of glyphosate, one of the most popular herbicides for agriculture, has become a hot topic in the press in both the United States (US) and the European Union (EU) over the past few years. Legislators, advocacy groups, food producers and scientists have been debating about the safety of glyphosate and on its usage on grain farms, in storage areas and even in our homes. To help food manufacturers understand how this affects their companies, we’ve answered five key questions about glyphosate below: Continue Reading
If you follow the North American food regulatory trends, then I am sure you have noticed the torrent of new U.S. food regulations from recent years slowed to a trickle this year. While the implementation of the Food Safety Modernization Act (FSMA) is ongoing, the Trump Administration’s order to eliminate two regulations for every new regulation seems to have hindered the agencies responsible for issuing new regulations. Continue Reading
The nutrients found in foods provide our bodies with energy for growth and repair, as they are composed of carbohydrates, protein, fats, minerals and vitamins. Carbohydrates make up a group of organic compounds that include sugars and starches, while proteins are important for growth and repair, and fats or lipids can supply more than twice the amount of energy as carbohydrates or proteins. The amount of a given nutrient found in a food item can be determined using analytical chemistry tests. Continue Reading
AOAC Selects Mérieux NutriSciences’ Expert for Technical Division on Reference Materials Executive CommitteeJohn Szpylka /
Remember in school when the math teacher gave you a problem to solve, and how you felt when your answer matched the one in the back of the textbook? Didn’t it feel great knowing you solved the problem correctly?
Validating the answer to grade school math problems carries the same concept as validating analytical methods. When scientists validate an analytical method, they need to show that it correctly measures the metric they’re testing for. To effectively do so, first they need to identify a product with existing results for the test they’re running as a control. Then, once the results from the test come in, they can verify that their results match the known answer, just like in school when you could check if your answer matched the one in the back of the textbook. Continue Reading
Coffee lovers in California could soon be jolted awake by a cancer warning displayed in all coffee chains, grocers and other retail store locations. While scientific studies have shown a “cup of joe” can reduce the risk of many diseases, including certain cancers and type 2 diabetes, scientists have also determined that roasted coffee poses a cancer risk. Continue Reading