Low Level Lactose Method UKAS Accredited

Low Level Lactose Method UKAS Accredited

PAS are pleased to announce that their Low Level Lactose method is now UKAS Accredited. Lactose, the sugar component in milk, is one of the 14 allergens whose declaration is mandated based on the regulatory list in Annex II of European Legislation EU 1169/2011. PAS...
PAS Awarded ROSPA Gold Award 2017

PAS Awarded ROSPA Gold Award 2017

Premier Analytical Services has once again been awarded a Gold Award (2017) from ROSPA – The Royal Society for the Prevention of Accidents. This is the eighth consecutive year that Premier Analytical Services has been recognised by ROSPA (with the last six years...
Ochratoxin A and Melamine REGULATORY UPDATE

Ochratoxin A and Melamine REGULATORY UPDATE

Commission Regulation (EU) No 594/2012 of 5 July 2012 amending Regulation (EC) 1881/2006 has been published. The changes are: ? Ochratoxin A: Maximum level in wheat gluten has been increased to 8µg/kg. New lower limits in some spices are now active. Pepper, ginger,...
Allergens – Risk Assessments and Labelling

Allergens – Risk Assessments and Labelling

PAS regulatory and allergen experts are available to give guidance on the latest regulations concerning allergen labelling and best practice raw material and production line assessment to guide advisory labelling. This advise is underpinned by UKAS accredited testing...
Acrylamide analysis at PAS

Acrylamide analysis at PAS

Acrylamide is an undesirable substance that can form during the preparation of foods and beverages by a variety of processes, both in the home and in commercial food production. Acrylamide belongs to a group of substances, collectively known as process contaminants...
Food Authenticity Newsletter Issue 5 March 2017

Food Authenticity Newsletter Issue 5 March 2017

As product supply chains are placed under pressure to provide cost efficiencies while maintaining quality, it is more important than ever to verify that standards are kept. PAS are here to help with your food testing and authenticity challenges. Read the latest Food...