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You submit a dried herb or a fruit concentrate for analysis. The result comes in. But what actually happened during processing and which limit do you compare it to?

On June 18, Primoris Belgium welcomed a record number of participants to its annual seminar. A

Together, we ran, cycled and stood behind a cause that matters: Kom op tegen Kanker.

Herbs and spices are among the most challenging commodities in food safety monitoring. Their global production, fragmented supply chains and complex post-harvest handling contribute to a high and diverse contamination risk profile.

Pyrrolizidine alkaloids (PAs) are naturally occurring toxins that have gained increasing attention in recent years. However, their presence in food is not without concern.

Herbs and spices are known as challenging food matrices in analytical chemistry. A significant part of the challenge lies in the natural composition of the plants themselves.

The legal interpretation of herbs and spices is not as straightforward as you would think and this requires a good understanding of the regulatory framework.

Herbs and spices play an essential role in food production. Although the terms are often used interchangeably, herbs and spices are not the same but do differ significantly.

Managing allergens in chocolate production is anything but simple — especially in a setting where variety is high and the margin for error is low.