According to the decision made by the National Accreditation Entity (ENAC), Biomedal has extended its ISO 17025 accreditation, reaching a total of 8 accredited allergens. The international ISO 17025 standard means the laboratory meets both the technical competence requeriments and the management system requeriments that are necessary for the competence of testing and calibration laoboratories. The main goal of ISO 17025 is to guarantee the quality of the work made by …Read More
Biomedal continues with its aim of developing new means to effectively detect the gluten content with a new product launch: GlutenTox Sticks Plus for Reader. It is a new immunochromatographic test that allows the detection and quantification of gluten content in all kind of foods (from raw materials to processed food and/or heat-processed food), beverages and also other consumer products. The gluten detection is carried out in a new format, …Read More
The GlutenTox Pro kit has successfully passed its evaluation in the last round of FAPAS intercomparative analytical tests. In FAPAS rounds, reference samples which contain a determined analyte at a specific concentration are analyzed with several kits, in order to evaluate each kit’s ability to correctly detect the concentration of that analyte. Specifically, in this last round of tests the capacity of the GlutenTox Pro test for detecting the gluten …Read More
After the decision made by the National Accreditation Entity (ENAC), Biomedal has achieved to extend the range of its accreditation according to ISO 17025, adding a total of 7 accredited allergens. The international standard ISO 17025 establishes the necessary management and technical requirements that testing and calibration laboratories must accomplish. The main goal of ISO 17025 is to guarantee the quality of the work made by the laboratories, the technical …Read More
8 reasons why you should change your frying oil The main function of the oil during the frying process is to confer texture and flavor by heating up the food. Besides this, the food absorbs the oil and it ends up becoming one more ingredient, so we must consider oil qualities if we want to obtain a high-quality final product. These are the 8 reasons why you should change your …Read More
Tree nut allergy is one of the most powerful and frequent food allergies, in particular, it affects 1% of the population being more frequent in children. Reactions to nuts are severe, especially the first time that the consumer eats nuts without knowing about their allergy, (occurring) having breathing and cardiovascular problems. Allergens involved in nut allergies belong to what’s known as plant defence related proteins (vicilins, legumins, albumins), which means …Read More
In addition to the pleasant feeling, and even if it sounds strange, that we enjoy eating crispy food there is science-based. Frying-up is the most common process to obtain crispy food, however, frying the food involves a risk that we must avoid. Everybody likes crispy food. Golden French fries, crispy fish and chips… even vegetables are more appealing when fried in tempura batter. When food is crunchy, it triggers a …Read More
GlutenTox® Pro Surface (KT-5660S) is the most rapid, specific and sensible immunochromatographic test for the detection of gluten contamination on surfaces.
Gluten is not soluble in water, and this is why its detection in food requires a special extraction process. The extraction solutions that are traditionally used for gluten extraction have many drawbacks; UGES has been developed to solve all the major disadvantages in maintaining the best extraction performance.
The new product, GlutenTox® Pro Surface, controls the contamination that can accure in gluten-free food preparation areas.