Archive | Research

Milk in food production

Milk allergen control in food manufacturing with AlerTox Total Milk

The AlerTox Sticks line of easy, on-site allergen detection kits now includes a test especially for milk: AlerTox Sticks Total Milk. The kit is designed for food manufacturers whose foods, beverages and surfaces may become contaminated with milk proteins. Milk. It’s used as an ingredient across consumer goods ranging from cheese to make-up. Since milk […]

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Sterculia foetida (Wild Almond) fruits

All About Almonds!

Keeping your facility free of cross contact with allergens means less chance of recalls, leading to very loyal customers. Almonds are a great ingredient in countless dishes, desserts and confections. Unless, of course, you happen to be one of the unlucky 1% that are allergic! Cross contact from almonds can have serious repercussions for these […]

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OleoTest, fast and accurate test for oil freshness

Fresher Oil, Better Taste with OleoTest®

Caring about your fry oil’s Total Polar Content: better for health, better for business. Nowadays, deep-frying food is one of the most widespread culinary and industrial cooking techniques in the world. Fried products are well perceived by customers because of their texture and distinctive flavor. But light, heat and moisture all take their toll during […]

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Emport looks at 2016

Emport reviews 2016!

What’s been happening in research and development in gluten and wheat? Every year brings advances in knowledge about gluten, Celiac Disease and gluten intolerance. With the end of 2016 approaching, we thought now would be the best time to review some of the recent research and developments that affect the gluten free community. If we’ve […]

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UGES: The new gluten extraction solution

The solutions that are traditionally used for gluten extraction still need major improvements; UGES has been developed to cover all the details that needed an upgrade. Detecting gluten from food is immensely important for celiac patients, to see if the product they are consuming is gluten-free or not. Extracting gluten in food is the first […]

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USDA and sustainable agriculture

We’ve talked a couple of times over the last few months about changes in the USDA dietary guidelines. These changes, based on the newest research in the area of nutrition, have been adopted into the 2015 edition of the dietary guidelines. One highlight to the new guidelines is a shift away from the food pyramid […]

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Monitoring gluten immunogenic peptides (GIP)

Research into various celiac mediations aside, complete compliance with a gluten free diet remains the only reliable treatment for celiac disease. Whether through accidental exposure or the conscious decisions to ‘cheat’, when it comes to ingesting gluten with celiac disease, gut mucosal damage is still a very real consequence – along with all of the negative […]

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Narrowing the field: defining non-celiac wheat senstivity

A significant proportion of the world’s population has adverse reactions to wheat proteins. Celiac Disease and wheat allergies have been studied for decades, and their characteristics are well-enough understood that the disorders can be diagnosed and a treatment plan implemented. A major obstacle in treating non-celiac wheat sensitivity (NCWS) has been diagnosing the disorder, which […]

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Potential breakthrough treatment for Celiac Disease

You’ve heard of nanotechnology, but are you familiar with Nanomedicine? Nanomedicine is a fast-developing field, employing new, and newer, technologies to improve the targeted delivery of drugs and the repair of damaged cells. The development of these tiny robots is touching every aspect of medicine. We are most excited about the application of nanoparticles as […]

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