Tag: Food testing

Following the FDA's temporary suspension of a proficiency testing program in early 2025, consumer interest in independently verified milk has surged. This has led many to question, 'Which milks are third party tested?' as they seek brands that provide safety assurances beyond standard regulations.

According to a May 2023 report from Mamavation and the Environmental Health Network (EHN), Planet Oat was among several major brands found to have no detectable levels of glyphosate. This finding is significant for consumers increasingly concerned about the potential presence of this widely used herbicide in their food and beverages.

According to expert sources, a significant portion of analytical errors in food testing originate from improper sample collection and preparation. The fundamental and most critical initial action in this process is collecting a representative sample, which lays the groundwork for all subsequent analyses and ensures that test results accurately reflect the overall quality of the food product.

Honey is frequently listed among the world's most adulterated food products, often diluted with inexpensive syrups. A chemical test for honey adulteration is crucial for confirming purity and ensuring consumers receive the quality product they pay for.

According to the Food and Agriculture Organization (FAO), protein quality and quantity in food are crucial for human health. This guide explains how can we detect the presence of protein in our food, detailing methods suitable for both home and laboratory settings, ensuring you can better understand your dietary intake.

According to the Food and Agriculture Organization, accurate vitamin analysis is crucial for nutritional assessment and ensuring proper labeling on food products. A variety of analytical techniques, each with distinct advantages and applications, are used to determine the presence and quantity of vitamins in food, supplements, and biological samples.

A single gram of fat provides approximately 9 kcal of energy, more than double that of protein or carbohydrates. To accurately determine these precise values for nutritional labels, food scientists must employ a specific method to quantify the energy content in food, as explained in this guide.

According to the Institute of Food Science and Technology, chemical analysis is a unique and indispensable tool for characterizing the nutritional value, quality, and safety of foods. Chemical tests on foods are used to evaluate everything from the presence of harmful substances and nutritional composition to overall product integrity and authenticity, providing a scientific foundation for the modern food industry.

In many biological samples, up to 50% of the nitrogen in human milk is non-protein nitrogen, which is a crucial factor in accurate nutritional assessment. To understand the true protein content of a sample, one must first learn how to calculate non-protein nitrogen (NPN), a process that involves differentiating nitrogen from genuine protein sources versus other nitrogenous compounds.

Over 90% of food products require accurate fat content labeling for nutritional information and quality control. The procedure for the determination of fat content varies depending on the food matrix and the type of fat being measured, requiring specific and reliable laboratory methods for precise results.