How to optimize your laboratory in 2026: outsourcing, circular economy and new approaches
In 2026, running or equipping a laboratory involves an increasingly delicate balance.
Category: Agri-food
Novel Food: European regulatory framework and analyses to prepare your dossier
The market for innovative ingredients has never been so dynamic: alternative proteins, biomass derived
ATEX agri-food: risk of explosion of powders in the flour, sugar, milk and starch sectors
According to a landmark study published in 2019 by Dust Safety Science, food-related dust
ATEX Testing Laboratory: Characterization and Explosive Analysis of Powders
Introduction Combustible powders and dusts represent a major ATEX risk in many sectors
Nutri-Score mandatory: what the news changes for manufacturers and how to anticipate the reform
In November 2025, the National Assembly voted on an amendment to make the display of the
Food product shelf life, use-by date and best-before date: what are the differences?
The shelf life of a food product is a central issue for manufacturers in the
Glycemic index measurement of food products in the laboratory
The glycemic index (GI) is an indicator used to classify carbohydrate-containing foods according to
Formaldehyde, a ubiquitous and controversial molecule
Formaldehyde is a reactive and volatile chemical compound that is ubiquitous in industry due to
Sanger vs NGS sequencing: what are the differences and when should each method be used?
Sanger sequencing and NGS (next-generation sequencing) are two methods of DNA analysis
GC-FID: Understanding this essential laboratory analysis method
Gas chromatography coupled with a flame ionization detector, better known
