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International Symposium On Carotenoids Marks Half Century
Friday July 07 2017 06:48
Analysis Just Got Easier With New RSSL Website
Tuesday June 06 2017 09:01
Abertay University New £3.5m Science Labs Boasts Consumer Experience Laboratory
Wednesday May 31 2017 04:29
New Abertay University Consumer Experience Labs Open For Business For Food Sensory Analysis
Wednesday May 17 2017 03:26
Scientific Evidence Proves Mechanically Butchered Meat ‘Is Meat’
Tuesday May 24 2016 03:33
The DOT - Digital Oven Thermometer Is No Lightweight
Tuesday March 22 2016 07:01
New - High Accuracy Therma 1T Digital Thermometer
Monday February 08 2016 07:42
RSSL Opens New Innovation Kitchen
Thursday December 17 2015 05:37
Eurofins’ New System To Assist Shelf Life And Product Deterioration Assessment
Thursday November 19 2015 05:42
METTLER TOLEDO Offers a Renewed Balance Portfolio with Entry Model ME-T
Wednesday October 07 2015 06:21
SuperFast Thermapen® 4 Thermometer
Friday September 04 2015 07:33
Genetic ID Launches New PCR Test For Oregano Authenticity
Friday August 14 2015 04:56
New e-Learning Course Promotes Moisture Analysis Accuracy
Thursday August 13 2015 06:00
METTLER TOLEDO Introduces New High Performance Thermal Analysis Products For Premium Results
Tuesday August 11 2015 03:25
New METTLER TOLEDO DSC 3 and TGA 2 for Simple and Routine Analysis
Tuesday August 04 2015 04:31
New BlueTherm® IR Infrared Non-Contact Wireless Thermometer
Friday July 31 2015 13:24
New Addition To The BAX System Family Adds Flexibility For Food Testing
Thursday July 23 2015 03:02
Sophisticated Test Techniques = a Media Time Bomb Where QADEX Can Help
Friday July 17 2015 04:13
Best Approach To Testing From CFA
Wednesday June 17 2015 06:35
Reduce Product Development Costs And Maintain Competitive Advantage
Friday February 20 2015 05:12
DuPont Bax System Certified For Real-time Detection
Wednesday February 11 2015 09:58
New Enhanced Particle Size Characterisation Capabilities At RSSL
Monday January 26 2015 08:29
Eagle Breaks Through Fat Analysis Entry Barriers with AIS
Wednesday September 10 2014 09:30
Emerging Technologies For Detecting & Reducing Allergens
Thursday July 31 2014 08:13
New Flavour Services From RSSL
Friday April 11 2014 06:50
New Lipids Profiling Service
Monday April 07 2014 18:52
New Inline Fat Analysis System To Be Launched At Interpack
Friday March 28 2014 06:47
Product Inspection And Industrial Weighing Ranges On Show At interpack
Monday March 17 2014 10:23
Accelerated Stability Testing Service Launched
Friday March 14 2014 05:47
METTLER TOLEDO And Konica Minolta Partner For Automatic Quality Monitoring Solution
Wednesday November 20 2013 11:38
Non Destructive Oxygen Analyser Launched By RDM
Wednesday November 20 2013 11:38
Buhler Update Fruit & Vegetable Test Facility
Wednesday November 20 2013 11:38
New Test Samples For Metal Detection And X-ray Inspection
Wednesday November 20 2013 11:38
Cut Out Turn Around Time For Meat Analysis At-Line
Wednesday November 20 2013 11:38
Quick Innovative Way To Test Moisture Analyzer Performance
Wednesday November 20 2013 11:38
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Wednesday November 20 2013 11:38
Today's News
New Abertay University Consumer Experience Labs Open For Business For Food Sensory Analysis
A £3.5m investment to create cutting edge science laboratories at Abertay University will place students at the forefront of food, forensics and biomedical sciences.

The official opening of the new facilities in Dundee will take place on May 30, attended by guests from the worlds of science, industry, business and academia.

Distinguished biologist Dame Anne Glover will formally unveil the suite of labs, which boast four different areas to support the teaching and research of the School of Science, Engineering and Technology, as well as external business projects.

The Consumer Experience Laboratory is unique in Scotland and comprises 12 climatically controlled booths designed for the sensory analysis of food.

It has a preparation and serving room linked to a kitchen as well as a waiting room which can be used for consumer experience testing, student tutorials and small group working.

The New Product Development Laboratory will be used for pilot scale food manufacture schemes across a range of food processes and industries.

Designed to food manufacturing and environmental health standards, the zone features a controlled barrier, change area, walk-in cold room and store.

A teaching area featuring two new labs will be used by the forensic science and biomedical science divisions.

Both are linked, equipped with two high-tech fume cupboards, and designed specifically to accommodate 30 students each.

Features include a controllable camera, independent monitors and a total of 15 display screens which can be operated collectively or independently by teaching staff and students.

The final space – a learning/social area – is multi-purpose and includes an 84-inch screen and seating.

A link corridor around all of the labs has seating and lockers.

Students had a major hand in the design of all areas, inputting valuable user comment that helped to shape layout and decorative features.

Professor Carl Schaschke, Head of the School of Science, Engineering and Technology, said the new facilities will provide a major boost to learning and research.

He added: “This project forms part of the University’s commitment to excellence in teaching and research.

“Not only will the new labs benefit Abertay students for years to come, the facilities have huge potential for business and we already have a significant engagement with a number of local companies who are keen to work with us.”
Item last updated:   Tuesday March 22 2016 07:01
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Scientific Evidence Proves Mechanically Butchered Meat ‘Is Meat’
Following a landmark High Court ruling, Leatherhead Food Research says that more sophisticated analysis is required for meat harvested using advanced mechanical butchery technologies.

Microscopy performed by Leatherhead Food Research was pivotal to the recent case which ruled in favour of meat processor Newby Foods. Leatherhead was called to act as an expert witness, being the UK’s only UKAS accredited laboratory for muscle fibre structure analysis to determine the quality of mechanically separated meat.

Leatherhead’s analysis demonstrated that the muscle fibre structure of chicken and pork harvested via Newby Foods’ unique process was consistent with ‘fresh meat’. This led the judge to conclude that the meat was not mechanically separated meat, enabling it to contribute to the labelled meat content of end products.

The performance of butchery machines is improving, and in some cases this enables residual meat to be harvested with little damage to the muscle structure. Such developments play a vital role in the food industry, enhancing cost-effectiveness, reducing food waste and safeguarding the environment which is fundamental to European Legislation.

Newby Foods’ Managing Director Graham Bishop says: “The ‘Leatherhead method’ of analysis was directly referred to by Mr Justice Edwards-Stuart in the final ruling. It proved beyond doubt that our meat has the properties of standard fresh meat, not mechanically separated meat.”

Head of Microscopy at Leatherhead Food Research, Professor Kathy Groves, handled the Newby Foods project. She explains: “Our evaluation of Newby Foods’ samples involved detailed microstructural analysis. In all cases, the muscle fibre structures were almost completely intact, just as you would expect to see with fresh meat. The technique we used could enhance food manufacturers’ incoming quality inspections for products where the inclusion of mechanically butchered meat is acceptable, but mechanically separated meat is not.”

The Newby Foods case underlines the complexity of contemporary meat processing and classification. Food manufacturers need to consider many conflicting factors when developing meat products. To help the industry navigate these intricacies, Leatherhead has launched a White Paper: How much meat is in your sausage? Giving practical guidance on how manufacturers can balance regulatory requirements, cost implications and the consumer sensory experience, it is available to download at
Item last updated:   Tuesday March 22 2016 07:01
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The DOT - Digital Oven Thermometer Is No Lightweight
The new Digital Oven Thermometer (DOT) has been designed to do one thing really well! Simply set your target temperature with the ‘Up’ or ‘Down’ buttons, insert the probe into your food, and the DOT beeps (70 dB) when the food gets to the required temperature. It’s as easy as that. Press any button and the beeping stops but the display still flashes until your temperature drops below the required set temperature.

With a resolution of 1 °C/°F, the DOT measures temperature over the range of -50 to 300 °C. Designed for commercial food service applications, the DOT is no lightweight and outperforms consumer thermometers for intuitive usability and survivability in the demanding kitchen environment.

With just two buttons – ‘Up’ and ‘Down’, there’s no complicated programming or flashing food icons. The DOT has been designed for professional kitchen staff who don't want to get bogged down in gadgetry or restricted by someone else's pre-programmed settings. Setting your own temperatures is faster and easier than ever before. You can even add a few degrees by tapping the ‘Up’ button when the alarm sounds.

Designed for commercial use, the DOT is a professional kitchen tool. The moulded-in, splash-proof seals and commercial grade plastic body will survive even in the busiest of kitchens. Each unit includes a tilt-out stand for counter use and a strong magnet for attaching to metal surfaces. Applications for the DOT include Sous Vide, roasting, baking, grilling, smoking, bread making, home brewing and lots more.

The DOT Digital Oven Thermometer is supplied with a food penetration probe. A range of alternative temperature probes are available as optional extras, such as food penetration and oven temperature probes. The DOT is competitively priced at £24 exclusive of VAT and carriage from Electronic Temperature Instruments Ltd.
Item last updated:   Tuesday March 22 2016 07:01
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