In an investigation by the Association for Consumer Information (Verein für Konsumenteninformation, VKI), 14 samples of packaged leafy vegetables (Vogerlsalat, Rucolo and leaf spinach) were analyzed with regard to their microbiological condition.

From the results it can be seen that 8 of the 14 samples showed considerable hygienic deficiencies. These were due to a high load of yeasts or molds. Two of the products in particular stood out in a particularly negative way due to a grassy and fermented odor during sensory testing.

Have your products reliably checked for sensory and microbiological contamination.

Lupins (Lupinus spp.) belong to the legume family (Fabaceae) and are herbaceous plants growing up to 4.5 meters high. With up to 50% high-quality protein in dry matter, lupins are more than just an alternative to soybeans. In cultivation, they require little fertilization, little sun, loosen soils and bind atmospheric nitrogen.

For this reason, lupins are not only a popular raw material as animal feed, but are also increasingly used in the food industry. For example, the (ground) seeds of lupins are often used in bread and baked goods, confectionery, ice cream products, fried foods or even as a caffeine-free hot drink.

Today is World Coffee Day. Since 2016, the event takes place on 01 October and is celebrated internationally. Already for the 17th time, the "Day of Coffee" is celebrated in Germany. No wonder, because with an annual coffee consumption of about 169 liters, people in Germany drink more coffee than any other beverage.

Alternaria toxins are myctoxins formed by the widespread black fungi of the genus Alternaria L. They are secondary metabolic products and are optimally formed at 25 - 28°C. The best known Alternaria toxins include alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA).

From 1st January 2023, binding EU-wide THC limits will apply to foods made from hemp seed. From the opinion of the Standing Committee on Foodstuffs the maximum levels based on Regulation (EC) No. 1881/2006 in foodstuffs made from hemp seeds will be set at 3.0 mg/kg for dry products (flour, proteins, seeds) and 7.5 mg/kg for hemp seed oil.