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Different Types of Descriptive Sensory Evaluations

June 5, 2018 by

We all have our favorite foods. And we all have different reasons for liking them. For some, it’s the velvety texture that oozes out of each bite, or the tingling sensation that dances across their tongue. For others, it’s the spicy kick that sends their taste buds into overdrive or the floral aroma that transports… More about Different Types of Descriptive Sensory Evaluations

Food Safety & Microbiological Contamination [QUIZ]

May 31, 2018 by

Reports of foodborne illnesses continue to rise year-over-year. In addition to the recall and destruction of over 50 million pounds of food, there are an estimated 128,000 hospitalizations and 3,000 deaths tied to foodborne illness annually. In 2016, Fortune reported that food safety recalls and foodborne illness cost the food industry $55.5 billion annually. As… More about Food Safety & Microbiological Contamination [QUIZ]

Medallion Labs Improves Data Reporting System

May 8, 2018 by

For the past two and a half years, Medallion Labs has been working to upgrade its data reporting system to allow for increased operational efficiency and growth. Starting Monday, March 26, we have a new system in place! This is an exciting development for Medallion Labs and its valued customers. What will be changing: Submissions will be… More about Medallion Labs Improves Data Reporting System

Foodborne Illness: What Causes Microbiological Contamination?

May 3, 2018 by

The increasing number of illnesses and deaths from foodborne pathogenic bacteria in the last few years has caused federal and state public health and regulatory agencies to give microbiological contamination a higher priority in their educational and regulatory efforts. Dr. Sanford Miller, former director of the Food and Drug Administration’s Center for Food Safety and… More about Foodborne Illness: What Causes Microbiological Contamination?

An Introduction to Omega 3 Fatty Acids

May 1, 2018 by

Fats and oils consist primarily of the triesters of a variety of fatty acids and a polyhydric alcohol (glycerol) and are thus commonly called triglycerides, although fatty acids may also be present as free fatty acids, monoglycerides, diglycerides, phospholipids, glycolipids, or sterylipids. Individual fatty acids are classified according to their degree of unsaturation, i.e. classified… More about An Introduction to Omega 3 Fatty Acids

Exploring the Physiochemical Characteristics of Insoluble & Soluble Dietary Fiber

April 26, 2018 by

In the 1970s, a paradigm shift occurred in medical and nutritional research circles that profoundly impacted their respective scientific communities to the present day. No longer was dietary fiber considered nonnutritive and unimportant; instead, fiber played a significant physiological role, as simply lowering fat intake was insufficient for a well-rounded, healthy diet. Fast forward to… More about Exploring the Physiochemical Characteristics of Insoluble & Soluble Dietary Fiber