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GlutenTox Sticks Plus for Reader, the new product of Biomedal for the quantification of gluten content in food and beverages

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

GlutenTox Pro successfully passes the last FAPAS rounds

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

Biomedal increases the number of accreditations by ENAC according to ISO 17025, adding a total of 7 accredited allergens

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

Alertox for tree nuts: hazelnut

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

Why do we like crispy food?

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