Food Testing Resources

Q&A: Food Safety and Contamination Testing
From microplastics and PFAS to pesticides, trace-level compounds are pervasive across environmental and agricultural systems, entering the food supply through increasingly complex pathways. read more
Study Finds Melamine Levels Above Legal Limit in Bio-Based Tableware
Despite being marketed as natural and a safer alternative to plastic, bamboo and other bio-based dishes could be releasing potentially harmful chemicals into food according to a new study conducted at the University of Chemistry and Technology, Prague (UCT Prague). read more
Food Scientists Develop New Mass Spec Method to Better Explain Perceived Taste
Penn State researchers have developed a new “fingerprinting” method for analyzing procyanidins, complex plant compounds which contribute to the taste and mouthfeel variations in many foods and drinks. read more
New Food Packaging Coating Provides Improved Performance While Eliminating Toxic PFAS
Researchers at Northwestern have developed a novel material which could become a viable alternative for plastics and toxic PFAS compounds in food packaging. read more
Novel Analysis Method Detects PFAS In Under 3 Minutes
Chemists from the New Jersey Institute of Technology have developed a novel method to detect trace levels of PFAS, or forever chemicals, in a variety of matrices. The detection can be completed in under three minutes, an achievement that could assist researchers in expediting studying and addressing the bioaccumulation of PFAS. read more
Sorghum Bran Contains More Essential Minerals and Amino Acids Than Whole Grain Counterparts
Researchers at the University of Johannesburg have discovered that sorghum bran has higher levels of essential amino acids and minerals than whole grain or dehulled sorghum flour. The researchers believe that deliberate dehulling, or the reduction in bran particle size, negatively impacts the nutritional quality of the product. read more