Powdered Dairy: Low Moisture Does Not Equal Low Risk
1-Minute Summary Low water activity prevents bacterial growth in powdered dairy, but it does not prevent pathogen survival. ...
food and beverage
Modernizing Classical Analysis: Rapid, Sustainable Technologies for Moisture, Fat, & Ash Testing in Food & Pet Food
1-Minute Summary Rapid moisture, fat, and ash testing reduces turnaround from hours to minutes. AOAC-validated methods ensure...
How to Reduce Food Shelf Life Testing Cost Without Compromising Data
1-Minute Summary Food shelf life testing cost is incurred by baseline study setup and variable study design choices. Larger studies can...
6 Steps to Ensure Correct Food Product Labeling and Prevent Recalls
Reviewed and Approved by Kaci Foote, Accreditation Manager, FSNS Certification & Audit 1-Minute Summary Undeclared allergens cause...
How to Prepare for a GMP Audit in the Food Industry
Reviewed and Approved by Kaci Foote, Accreditation Manager, FSNS Certification & Audit 1-Minute Summary Many food and beverage manufacturers...
Are There Chemicals in My Food?
By Gary C. Smith and Keith E. Belk, Colorado State University You bet there are! All of our food – like everything in the world – is made up...
Petfood Forum 2025: Navigating FDA Detention with Confidence
By Jay Alappat, PhD, Chief Science Officer – Chemistry, Certified Group As the pet food industry gathers at Petfood Forum 2025 in Kansas City...
It’s Open House Season at FSNS – And You’re Invited!
We’ve been busy improving our lab network across the country – and now we want to show you what we’ve been up to. From celebrating long-standing...
The Growing Importance of Allergen Testing: How Certified Group Ensures Food Safety with ELISA
By Jay Alappat, Ph.D, Chief Science Officer – Chemistry, Certified Group Food allergies affect millions of consumers worldwide1, with the FDA...