This article “New Concerns about PFAS in Food” has been reprinted with the kind permission of International Labmate Ltd – first printed in International Labmate, February 2021, Volume 46 Issue Continue Reading
Thanksgiving Science- Turkey, Stuffing, and Salmonella
This Thanksgiving, while the family is gathering around the table and talking about what they are thankful for – make sure your table is thankful to be salmonella free. Back Continue Reading
International Beer Day and the Science Behind the Amber Liquid
August 2nd, 2019 marks International Beer Day – a day for beer lovers everywhere to raise a toast to their local brewers and bartenders and appreciate the art of the Continue Reading
Terpenes, Insecticide, and a LaCroix Lawsuit
Terpenes, Insecticide, and a LaCroix Lawsuit By Scott Krepich, Food and Environmental Application Scientist Terpenes are a diverse class of organic compounds that can be found in many plants and Continue Reading
Synthetic Astaxanthin and the Salmon Controversy
Astaxanthin: A Molecule That Allows You See Through Rose-Colored Glasses Author: Badaoui Omais, Ph.D. Astaxanthin is a red pigment originally contained in marine sources like algae and plankton. This molecule can Continue Reading
Food Safety Concerns Loom this Thanksgiving with Salmonella Outbreak
Thanksgiving and turkey are somewhat synonymous. Can’t really have one without the other! However, this Thanksgiving, the showstopper bird might be missing from some tables across America. Federal food and Continue Reading
How to Improve Your Sugar Analysis by HPLC
Are you separating sweet, sweet sugars? So are a lot of our customers. Over the past year, we’ve worked and spoken with many scientists regarding sugar analysis from all kinds Continue Reading
Graphitized Carbon Black and How It Will Improve Your Lab Functionality
Graphite is all around us. The mineral can be used to accessorize as diamonds, write in school as a pencil, and was even used to write the drafts of this Continue Reading
Scientists Have Cracked the Wheat Genome Sequence
The International Wheat Genome Sequencing Consortium (IWGSC) published in the international journal Science, reported a detailed description of the bread wheat genome sequence, the world’s most widely cultivated crop. This Continue Reading
How Hot Dogs are Made and the Science Behind It
Info you don’t want to know about hot dogs…but can’t help reading. Barbecuing is a national passtime for many American families. Some might argue that there is nothing better than Continue Reading