Whitepapers & infosheets

1,2,4-triazole is a relevant metabolite of triazole fungicides that has no specific MRL under Regulation (EC) No 396/2005. Unexpected detections of 1,2,4-triazole are becoming more frequent across the food chain. Understanding what sits behind the result is essential before drawing conclusions.

Conflicting allergen test results are an all-too-familiar challenge for QA teams in the food industry. When different analytical methods or laboratories produce different outcomes, one critical question quickly arises: Which result do you trust and how do you justify that decision during an audit or customer discussion?

Behind every food label lies a complex framework of regulations, science and risk assessments designed to protect consumers with allergies. This whitepaper offers a dive into the legislative landscape around allergen labelling as well as practical guidance on managing unintentional allergen presence.

Food allergies are a growing global concern, making accurate allergen detection and clear labelling essential for consumer safety.

Phosphonic acid continues to challenge both conventional and organic food producers. Its complex origins, evolving regulatory status, and analytical limitations make it a difficult residue to manage. This paper unpacks why phosphonic acid matters—and what producers need to know to stay compliant.

Slurry mixing is a groundbreaking technique for analyzing unevenly distributed contaminants in food and animal feed. By making samples more representative and reducing the margin of error, it performs better than traditional dry milling methods. Discover how this technique guarantees reliable results and protects your production processes.

Pesticide residues in food can often be misinterpreted, leading to industry disputes. This white paper explores how non-pesticide sources cause positive results and offers tips for preventing contamination.

Discover more on the production of 2-MCPD, 3-MCPD and glycidyl esters in vegetable oils and fats. Learn which regulations are applicable on these contaminants. And find out more on the different analysis methods and what differentiates them.

Discover more on the contamination of your heated products with acrylamide. Learn how this contaminant can be formed during heat processing and discover how we can help you with the analysis of your food product.

Pyrrolizidine alkaloids (PAs) are harmful toxins found in various plants, posing serious health risks. This white paper outlines the key sources of PAs in food, the latest regulations and effective methods for ensuring food safety.

Dithiocarbamates (DTCs) are a group of organosulfur fungicides, widely used for decades to control hundreds of fungal pathogens in a variety of crops. DTCs are very unstable and therefore metabolise quickly to carbon disulfide. This causes important analytical challenges. Find out more.

Nicotine is the main alkaloid in tobacco and other tobacco species; it is also found in low concentrations in other crops belonging to the family of Solanaceae. Due to its insecticidal capacity, the compound was used as an active substance in plant protection products in the past.

Mineral oil hydrocarbons (MOH) are a complex mixture of hydrocarbons, which are chemical compounds of different sizes and structures. MOH are mainly derived from crude oil. The group of MOH comprises both ‘aromatic’ hydrocarbons (MOAH) and ‘saturated’ hydrocarbons (MOSH). How are these MOH analysed, and is there regulation?

Mineral oil hydrocarbons (MOH) are a complex mixture of hydrocarbons, which are chemical compounds of different sizes and structures. The analysis of mineral oil is known to be precarious on food samples containing oils and fats. Find out more on this topic in our whitepaper.