Ochratoxin A and Melamine REGULATORY UPDATE
Commission Regulation (EU) No 594/2012 of 5 July 2012 amending Regulation (EC) 1881/2006 has been published. The changes are: ? Ochratoxin A: Maximum level in wheat gluten has been increased to 8µg/kg. New lower limits in some spices are now active. Pepper, ginger,...
Allergens – Risk Assessments and Labelling
PAS regulatory and allergen experts are available to give guidance on the latest regulations concerning allergen labelling and best practice raw material and production line assessment to guide advisory labelling. This advise is underpinned by UKAS accredited testing...
Acrylamide analysis at PAS
Acrylamide is an undesirable substance that can form during the preparation of foods and beverages by a variety of processes, both in the home and in commercial food production. Acrylamide belongs to a group of substances, collectively known as process contaminants...
Food Authenticity Newsletter Issue 5 March 2017
As product supply chains are placed under pressure to provide cost efficiencies while maintaining quality, it is more important than ever to verify that standards are kept. PAS are here to help with your food testing and authenticity challenges. Read the latest Food...
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