37 Food and Beverage Analysis
High Quality Products for Cultured Meat Research
AMSBIO has announced a new range of kits, media and reagents to assist in the development of cultured meat products, an exciting new area of food technology.
Cultured meat, also known as synthetic, artificial or in-vitro meat, is created by harvesting animal cells that are then placed in a bioreactor and fed with nutrients to help tissue growth. The driving force behind this rapidly expanding area of food technology is that the production of cultured meat requires far fewer animals to be farmed, so that a shift to cultured meat would reduce the production of greenhouse gases by livestock, as well as mitigating disease outbreaks (which can cross the species barrier to infect humans), and the welfare issues caused by industrialised farming and slaughter of animals.
However, there are challenges to scaling production of cultured meat to commercial levels. These include reducing the cost of cell media and growth factors, developing the best cell lines to create high quality cultured animal tissue as well as creating suitable extracellular matrices (ECM) for individual cell lines to enable efficient cell culture growth. In addition, there is the need to have bioreactors designed for industrial scale cultivation of different animal cells and edible scaffolding materials to enable large scale production of structured cultured meat products.
AMSBIO products for cultured meat research fall broadly into 3 areas. Firstly, to create the correct environment and stimuli for cultured cells. Secondly, standards and kits to test if these cells are behaving like the in vivo model and thirdly - cryopreservation media to archive cells for reference or future use. AMSBIO’s growing range of high-quality products for pioneering cultured meat research includes skeletal muscle differentiation kits, recombinant extracellular matrices and cryopreservation media. Additionally, over the last 20 years, the company has established a vast biorepository containing animal DNA, RNA and tissue to act as positive controls, along with ELISA kits for quantification of meat proteins, such as collagen.
More information online:
ilmt.co/PL/WQDn 56879pr@reply-direct.com
The Ultimate Standard in Food and Feed Sample Homogenisation
Nothing matches the performance of the original. Retsch’s Ultra Centrifugal Mills set standards in sample homogenisation for almost 50 years and are used by food & feed laboratories worldwide.
The latest model ZM 300 comprises the essence of German engineering expertise combined with high-quality materials, smart accessories, and latest software technology. The powerful mill provides maximum grinding performance at high speed while, at the same time, ensuring operator convenience and safety.
The maximum speed of classic centrifugal mills is usually limited to 18,000 rpm. The ZM 300 achieves up to 23,000 rpm and produces particles which are 15 to 20% finer in comparison to conventional rotor mills, depending on the material. The high speed also allows for an increase of sample throughput by 10 to 15%.
The variable speed range allows for optimum adaptation of the grinding process to the sample requirements by keeping the grinding time as short as possible and the temperature increase as moderate as possible. Too much heat may have a negative effect on the grinding results, for example, if moisture or volatile components escape.
The ZM 300 is equipped with an integrated temperature sensor which measures the temperature of the cassette lid near the ring sieve. The measured temperature is constantly shown in the mill’s display, allowing the user to optimise the grinding process and improve reproducibility.
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ilmt.co/PL/4pZm More information online:
ilmt.co/PL/mg0w
57373pr@reply-direct.com
A Faster Approach to Multiresidue Pesticides in Food
In-line sample preparation (ILSP) uses the power of an LC-MS/MS to streamline and automate sample extract cleanup. Restek’s Revive ILSP Pesticides cartridges are an ideal sample preparation alternative for food safety labs seeking to spend less time and money on multiresidue pesticides samples without sacrificing performance. Revive ILSP Pesticides cartridges separate analytes from potentially interfering matrix components just like conventional QuEChERS and SPE methods do, but they replace time-consuming manual procedures with a faster automated cleanup process that occurs on the instrument concurrently with sample analysis.
With a Revive ILSP Pesticides cartridge, six-port valve, and an independent isocratic pump, your instrument can be transformed into an analytical workhorse, combining sample cleanup and analysis in a single, efficient method. Significantly decrease sample preparation time, cut the costs associated with disposable sample prep products, and reduce errors related to manual procedures by integrating Revive ILSP into your current methods for multiresidue pesticides analysis in foods.
More information online:
ilmt.co/PL/Eowy 56120pr@reply-direct.com
Unlocking Oil and Fat Analysis using Benchtop NMR
The fat content of foods is always a critical factor as following a healthy diet becomes increasingly important to consumers. This means manufacturers need to ensure accurate, fast and clean measurement of oils and fats in a variety of foods, including snacks and chocolate. Moreover, the presence of oils and fats is a major determinant in texture, mouthfeel, flavour and quality - therefore it is vital to ensure consistency across the production process. Nuclear Magnetic Resonance (NMR) can help in this objective with a rapid, simple and precise method for the measurement of fats and oils. Careful control of oil content in snack food is essential in ensuring product consistency in the global snack food industry, one of the fastest growing segments in foods today. It is a highly competitive industry where success requires high quality and, above all, a consistent product to ensure repeat consumption. Likewise, in the chocolate sector, its enduring consumer appeal rests on its sensory properties and consistency. An article from Oxford Instruments discusses the quantification of fat content during and after processing for end-product consistency.
More information online:
ilmt.co/PL/Bj2O 55887pr@reply-direct.com
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