Archive
lab-testing
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Honey Authenticity: Adulteration, Testing Methods and What a Certificate Proves
Honey is one of the most frequently adulterated foods in the EU import stream. This guide explains the two things that get…
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Nut Kernel Grading and Oxidation Control: Colour, Size, Fragments and Shelf Life
Kernel grading and kernel stability are two separate disciplines that a single purchase order has to get right at the same time.…
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How is honey adulteration detected?
By a layered programme, not by one test. Isotope analysis misses C3 syrups, marker chromatography only finds listed markers, and profiling depends…
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What is Brix in fruit concentrate?
Degrees Brix measure soluble solids by refractive index. In concentrate trading it is the primary commercial parameter, but only when the temperature…
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Protein in Pulses and Grains: How It Is Measured, Declared and Traded
Why a protein figure means nothing without a conversion factor and a moisture basis, how pulse and cereal proteins complement each other…
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What does ISO/IEC 17025 accreditation mean?
It means an accreditation body has assessed a laboratory as competent to perform specified methods on specified matrices. It is granted against…
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How do you read a certificate of analysis?
Check that it identifies the lot you received, that the method and its accreditation status are named, that units and basis match…
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How often should I test an imported food product?
There is no fixed frequency in law for most parameters. Frequency is set by risk: tighter on a new supplier and on…
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In-House vs Third-Party Laboratory Testing
In-house testing is faster and cheaper and is the right home for process control. Accredited third-party testing carries weight with authorities, customers…
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Lab Testing: What to Test, Where to Test, How to Read the Certificate
A testing programme is a verification activity, not a substitute for control. This guide sets out how to decide what to test…