With the introduction of the ACQUITY Arc System, and its enabling Arc Multi-flow path™ technology, scientists now have the ability to emulate the gradient dwell volume and mixing behavior of various LC systems.
AIB International is offering bakeries the power to validate their food safety preventive controls with a first of its kind baking process kill step calculator and consulting service that accurately evaluates Salmonella destruction in bakery products.
PURE Bioscience, Inc. has announced that it has received an Acknowledgement Letter from the U.S. Food and Drug Administration (FDA) for its Food Contact Notification for Silver Dihydrogen Citrate (SDC) as a spray or dip on processed fruits and vegetables stating that its submission is complete and setting an effective date of January 2016.
Winona Foods, Inc. has been named 2015 Grocery Vendor of the Year at US Foods. This is Winona’s second Vendor of the Year award at US Foods in the past 3 years.
Danone and Mérieux NutriSciences have entered into a worldwide food safety partnership covering strategic fields for both companies. The partnership will run for an indefinite period.
Shimadzu Scientific Instruments (SSI) has announced the opening of the Shimadzu Laboratory for Advanced Applied and Analytical Chemistry at the University of Wisconsin-Milwaukee (UWM).
Eurofins Food Safety Systems and the Allergen Control Group Inc. (ACG) have announced Eurofins’ induction into the Gluten-Free Certification Program (GFCP) as a newly trained and approved third party auditing and certification company.
AIB International is pleased to announce the release of Function of Ingredients – Core and Function of Ingredients – Secondary, the latest additions to a trusted lineup of baking education courses.
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