Sustainable Solutions for the Global Food Crisis
Whitepaper
Published: August 14, 2023
Conventional methods of food production, such as industrial farming, continue to exacerbate our global environmental footprint. Additionally, our rising population demands sustainable food sources which can satisfy production requirements while managing environmental impacts.
This whitepaper highlights a variety of sustainable food solutions and analytical innovations that can help new products break through to consumer markets.
Download this whitepaper to learn more about:
• Alternative protein sources and plant-based foods
• Food safety considerations for novel products
• Key processing, formulation and analytical technologies for sustainable food development
Introduction
As the global population continues to rise, commensurate food production will dramatically alter the
food industry. Under the current paradigm, which relies heavily on industrial farming, a greater food
demand will require more industrial farming output and continue to exacerbate our environmental
footprint with increased greenhouse gas formation. Therefore, new strategies must be implemented
to satisfy rising food production demand, while simultaneously reducing its environmental impact.
Sustainable food sources will no doubt be fundamental in solving this global food production crisis.
The top considerations when selecting new food sources include excellent flavor profiles, wide
availability, sustainable sourcing, low cost, and optimal nutrient compositions. In this whitepaper,
we will discuss sustainable food sources that meet these points and the key analytical innovations
needed to bring them to market.
The Global Food Production Crisis
According to the United Nations, world population is projected to reach 9.8 billion by 2050 and
11.2 billion by 2100.1 It is intuitive to assume that to feed this anticipated growth in population,
governments around the world will need to preemptively increase their food resources to satisfy
growing demand.
However, the issue arises when one looks at the current food production paradigm and realizes
that agriculture, specifically industrial farming, is responsible for one of the largest environmental
burdens through the release of greenhouse gases, i.e., methane. Agricultural commodities used for
feed require significant water supplies, and as water resources become scarcer in certain parts
of the globe, these feed commodities, if not already, will become environmentally overbearing.
Additionally, this reliance on livestock as a key food product is forcing more feed commodities
into development, which in turn is removing significant regions of rainforest and other carbon sink
ecosystems, driving global warming even further. Thus, the global food production crisis will require
an alternative method outside of what our current food production paradigm offers.1
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PerkinElmer·
For the Better
Sustainable Solutions for the Global Food Crisis
The Sustainable Food Solutions
As industrial livestock operations continue to demonstrate
negative outcomes for the environment, sustainable food
sources must be established in order to meet growing food
demands. In doing so, food manufacturers around the globe
are considering a variety of protein sources that are:
■ Environmentally sustainable
■ Have optimal nutrient composition
■ Cultivated in a socially responsible way
Currently, there are several promising sustainable food sources
derived from insects, cultured meat, fungi, algae and plants.
Insect Protein Sources
Insect protein sources provide significant protein to mass
ratios, making them ideal selections for alternative protein
development. In addition to a direct food source, insects are
being developed as an animal feed source as well. Amongst
the variety of insects currently under consideration for mass
protein development, there are 5 varieties that position
themselves as top options.2 Figure 1 shows some of the key
insect sources being considered for mass production.
Insect Processing, Formulation and Analytical Considerations
To prepare insects for mass distribution, manufacturers will
require a number of processing and formulation steps to reach
the desired end product. The production process involves
identifying the key insect species and relevant developmental age,
analyzing endogenously produced compounds that may be of
concern and assess any physical/ecological risks pertaining to
mass production and harvesting of each species.3
After selected species are determined, insect varieties are
farmed when rearing conditions and feeding optimizations are
determined for maximum yields. Next, insects are separated
from frass and decaying animals, harvested, and then killed.
Processing is now possible, and manufacturers are now
able to carry out microbiological assessments, process
contaminants and determine stability of end products.3
Insect Safety Considerations
The preparation of insect food products will require a detailed
qualitative and quantitative characterization of the main
components within the insect tissue matrix. Additionally,
careful safety assessments must be applied throughout the
entire processing lifecycle to ensure allergen and unwanted
material, such as chitin, is removed from the final product.4
Nutritional information via protein quantification, protein quality,
starch analysis, lipid analysis, fiber analysis, macronutrients
analysis, micronutrients analysis, and antinutritional factors
must be characterized and quantified as well. Additional factors
to address include vitamins, minerals, impact of feed pertaining
to bioaccumulation and cross-contamination, stability, and
processing contaminants.4
Cultured Meat
Food products derived from cultured cells provide a food
source that is sustainable in its development while offering
similar nutritional profiles, textures and tastes as traditional
animal derived food products. Cultured meat is manufactured
by isolating stem cells from a livestock animal and placing
them in a growth medium. Myotubule formation is developed
with the resulting end product being muscle tissue. This
enables developers to generate tastes and textures of
traditional meat products.5
Key elements of characterization that must be considered with
cultured meat products include:
► Identification of impurities, by-products, and antimicrobial/
mycotoxin residues
► Nutritional profiles
► Safety profiling of various biohazards including viruses,
contaminants, and BSE/TSE
► Comprehensive analysis targeting analytes which will vary
based on stem cell source and production process
D II
Meal Worms and
Meal Worm Larvae
Tenebrio molitor
Figure 1. Top inspect protein sources.
Crickets and
Grasshoppers Beetles Fly Larvae
Acheta domesticus Alphitobius diapernius Hermetia illuncens
Locusta migratoria
Gryllodes sigillatus
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Bee Larvae
Apis mellifera
2
Sustainable Solutions for the Global Food Crisis
Cultured Meat Processing, Formulation
and Analytical Considerations
The cultured meat production process involves cell treatment,
modification, and immortalization of stems cells. Therefore,
added consideration must be placed on the raw materials
and starting substances being used in production. Key
considerations include growth medium, substrate, growth
factors and hormones, antimicrobials, culturing parameters,
and analytical equipment being utilized.5
Cultured Meat Safety Considerations
Comprehensive safety testing using analytical instrumentation
is necessary to determine impurities, microbiological toxins,
and allergens. In addition to the compositional data afforded
from analytical testing, bioinformatic data analysis is helpful
to analyze genetic and proteomic considerations in more
detail. Key 'omics' of interest in cultured meat safety and
production include genomics, proteomics, metabolomics and
transcriptomics.5
Plant-Based Foods
Plant-based foods are already recognized as a leading sustainable
food source worldwide due to their well-established global
manufacturing infrastructure and sustainable production
potential.6 Figure 2 shows some of the key plant sources being
utilized for mass production.
Each plant source differs greatly in their protein, carbohydrate,
starch, nutrient and anti-nutrient profile; thus, comprehensive
analyses are needed to determine the compositional profiles
of different plant varieties. Additionally, further analysis is needed
to evaluate protein digestibility and nutrient bioavailability.6
Plant Processing, Formulation and Analytical Considerations
Plant food sources will require processing multiple forms,
such as the whole plants, grains, seeds, leaves and roots.
Processing output will yield protein-based powders, protein
isolates/concentrations, and other products (i.e., fermented
protein mixtures). The ability to match textures, tastes and
scents to traditional meat sources will be a critical parameter
for plant-based foods adoption in the food market. Some
plant proteins have stronger flavors than others, complicating
the formulation requirements needed to bring a competitive
product to market. Therefore, comprehensive formulation
analysis is needed to develop market ready products.6
Plant-Based Food Safety Considerations
Plant-based foods contain a variety of microbial, chemical and
antinutritional compounds that need to be assessed prior to
market release.7
Key safety analyses include:
► Contaminant testing (includes analysis of primary and
secondary metabolites, process enzymes, heavy metals,
and residues of cultivation conditions)
► Microbiological testing (includes analysis of microbial
counts and relevant toxins)
► Process contaminants (includes thermal processing,
maillard reaction products, and acrylamide)
► Macro and micronutrients
► Antinutritional factors
► Allergens
@J ("o] ••
• • •
• • • • • •
Peas Soybeans Hemp Oats Chia Seeds
(!] [,:•:J •• •
• ••
=·
Rapeseed Chickpea Corn Alfalfa Lentils Wheat
Figure 2. Key plant sources.
www. perki nel mer .com/plantbasedfood 3
Sustainable Solutions for the Global Food Crisis
Algae
It's estimated that single cells, such as algae, may meet up to
20% of conventional crop-based animal feed protein demand
by 2050. With some species of algae consisting of nearly
70% protein, i.e., spirulina, algae offers an efficient starting
organism for alternative protein development. In addition to
their large protein content, algae grow rapidly and do not rely
on land use making them an an ideal environmentally-friendly
food source.8
·
9
There are more than 300,000 known algae species with several
currently being considered for food development including:
► Arthrospira platensis
► A. fusiformis
►A. maxima
► Laminaria digitata
► Galdieria sulphuraria
► Schizochytrium sp.
► Phaeodactylum tricornutum
► Tetrraselmis chuii
Algae Processing, Formulation and Analytical Considerations
After a species is selected, the production process begins by
developing the fermentation and cultivation conditions such as
temperature, time, pH, light quantities, and utilization of open
or closed systems. Additionally, concentration parameters must
be assessed as well as detection procedures for cell viability.8
•
9
Algae Safety Considerations
The following safety considerations must be analyzed prior to
development and formulation steps9 :
► Nutritional composition
► Algae toxins and heavy metal analysis
► Particle size distributions
► Stability testing
► Allergen testing
Fungi
Fungi have been known food sources since 16,700 BC, where
we see the first pieces of evidence of human consumption of
Boletales Mushrooms. Fungi's versatility, diversity, nutritional
profiles, texture and flavor potential, and environmental
sustainability make it an ideal candidate for sustainable food
development. As nature's decomposers, fungi are considered
excellent option for circular and precision manufacturing
applications, opening a wide variety of new applications for
fungal biomass production.70
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Fungal Processing, Formulation and Analytical Considerations
To optimize fungal manufacturing and enhance future
development, it is important to determine the ideal growth
conditions for various agricultural and food products, including
almond hulls. This process involves analyzing key parameters
such as sugar consumption, macronutrient, and micronutrient
profiles. Additionally, formulation of fungal products into
commercially distributed end products will require further
analytical support.1 ° Figure 3 presents the basic processing
workflow of fungal cultivation to end product formulation.
Fungal Safety Considerations
The following safety parameters must be analyzed prior to
development and formulation steps 7°:
► Nutritional composition
► Mycotoxins and heavy metals
► Pesticides
► Stability
► Allergens
Agricultural and Food Byproducts
Pretreatment
Fungal Cultivation
Harvesting
Fungal Biomass
Processing & Quality Control
MILS
' ,.
Food Products
Figure 3. Basic processing workflow of fungal cultivation to end product formulation.
4
Sustainable Solutions for the Global Food Crisis
Key Analytical Technologies for
Sustainable Food Analysis
Using the appropriate analytical technology can offer
valuable aspects on a variety of important developmental
parameters. Analytical analysis will set the operational limits
and key parameters of the production process ensuring quality.
Companies that take advantage of emerging innovations
in analytical technology will no doubt secure a place in this
alternative food landscape. See Table 1 for an analytical
technology overview of key food testing instrumentation.11
Key Analytical Technologies to Consider Include:
NIR (Near Infrared) Analyzers
PerkinElmer's NIR at-line or in-process analyzers provide
by-product analysis and ensure consistency in the production
process, verifying ingredients and finished product quality, and
enabling real-time monitoring of key nutritional parameters
such as fat, moisture, protein, collagen and salt. Using NIR
instrumentation offers the advantage of obtaining results in
seconds instead of hours, enabling efficient production monitoring
and optimization.72
Process and at-line NIR analyzers, like our DA 7350™. DA 7440'",
and DA 7250™. are demonstrating their value in alternative
proteins processing optimization by maximizing profit through
increasing yield, reducing waste, and improving raw material
usage. Typically, in-line and on-line NIR instruments are used to
manage control drying, control stream blending. control additions.
segregate different fractions. and monitor product quality.
Table 1. Analytical technology overview of key food testing instrumentation"
What to test?
Quality Standards
Metal Contaminants
Pesticides
Veterinary Drugs
Additives
Nutritional
Parameters
Microbiology
Adulterants
Allergens/Mycotoxins
Flavors
Food Packaging
Food Labeling
How to test?
Chemical analysis, gravimetric, titrimetric,
chromatography
Chemical, AA, ICP-OES, ICP-MS
GC, GC/MS, LC/MS/MS, HPLC
HPLC. LC/MS/MS
Chemical, HPLC, GC, GC/MS, LC/MS/MS
Chemical, HPLC, GC, ELISA, LC/MS/MS,
AA. ICP-MS
Conventional. ELISA, PCR
Chemical, GC, HPLC, TLC. LC/MS/MS
ELISA, HPLC, LC/MS
GC, GC/MS
FT-IR, GC/MS, GC-HS
CHNO, GC, GC/MS, HPLC, LC/MS, AA, ICP-OES
Quality Analysis NIR, FT-NIR
Out of Lab Solution Portable GC/MS, FT-NIR
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Key Distinguishing Factors Between
PerkinElmer's Process NIR Analyzers Include:
The DA 7350"' analyzes parameters in direct contact with the
product and is designed to measure bulk products, pastes and
slurries in a processing line. Additionally, the DA 7350'" contains a
built-in camera allowing flow visualization and color measurements
typical of grain, flour, and feed processing. Examples of applications
that utilize the DA 7350™ include controlling blending of wheat
streams to optimize protein content before milling, optimize ash
content in flour production, and optimizing grain yield by controlling
the separation of gluten and starch during milling.
The DA 7440™ is an on-line NIR instrument that measures a product
on a conveyor belt or similar transportation system. The real-time
measurement enables users to automatically or manually control
the process. Examples of applications that utilize the DA 7440™
include controlling flavoring-salt addition to plant-based foods to
save on expensive ingredients, control milling to optimize the mill
settings and increase yield, and scanning of plant-based products
to monitor moisture, protein and fat content.
NIR instrumentation has demonstrated its effectiveness in
conducting meat analysis, making it suitable for both cultured meat
and traditional animal meat applications. As demonstrated in this
application note, where 5,000 meat samples made up of raw and
processed beef, poultry, and pork products were collected and
successfully analyzed. After homogenizing, samples were analyzed
on multiple DA 7250™ instruments using open faced dishes. Several
regression techniques were evaluated for calibration development,
including ANN and Honig's Regression™, a proprietary regression
technique developed by PerkinElmer to handle large data sets with
a wide range of product variability.12
It was concluded that the best performance was achieved
using Honig's Regression, which made it possible to combine
all of the various types of samples into one global calibration
without performance loss. Additionally, the DA 7250™ achieved
similar reproducibility results of the respective reference method,
delivering accurate analysis of multiple parameters in seconds
using one calibration for all sample types. Figure 4 demonstrates
the reproducibility and accuracy the DA 7250'" using the
Honig's Regression.72
FTIR Spectroscopy
Alternative protein formulation solutions will no doubt rely on the
utilization of FTIR spectroscopy, such as PerkinElmer's
EI 9700™ EI-NIR analyzer for rapid determination of amino acids.
Another key application of FTIR will be quantifying and ensuring the
removal of unwanted and difficult to digest proteinaceous material,
such as insect chitin, from end product material.
5
Sustainable Solutions for the Global Food Crisis
90
80
70
o m ro oo ro 80 ,o
25
15
10
Observed Fat Observed MoisltJfe
Observed Proleln
Fat Moisture Protein
From fat-free poultry meat to high fat meat products,
the DA 7250 predicts very close to the wet chemistry
method. The fat calibration covers a very wide range,
and makes the DA 7250 highly versatile.
The moisture calibration predicts accurate results
along the whole range from dry to wet samples, for a
wide range of raw meats and processed meat products.
The accuracy for protein is excellent and the DA 7250
can be used to determine protein in raw meats as
well as processed meat products.
Figure 4. The DA 7250 NIR Analyzer results, using the Honig's Regression, from over 5,000 meat samples taken from a variety of beef, pork and poultry products. 12
Performance Analyzers
Performance analyzers are essential for ingredient analysis.
Instruments such as our Rapid Visco= Analyser (RVA) is
ideal to evaluate textural changes to ensure efficient product
development, process control and quality assurance.
Sustainable food product developers and manufacturers target
a specific set of performance characteristics. This can present
challenges, because the performance of sustainable food
ingredients are impacted by their extraction and processing
conditions (shear, pH, filtration technique, extraction reagents, etc.)
PerkinElmer's RVA is widely used in the food industry and is
a descriptive way to characterize ingredient performance and
quantify processing effects by measuring hydration, shearthinning,
cooking, and gelling performance. This makes it easier
and faster for the alternative proteins industry to reformulate,
establish quality control parameters for incoming ingredients,
and evaluate the performance of new ingredients. Measuring
ingredient performance improves product quality and consistency,
while reducing the time-to-market for new products.
UHPLC/MS/MS and LC/MS/MS
Chromatography systems coupled to tandem MS/MS
configurations offer the ultra-sensitive detection capabilities
ideally suited for mycotoxin, pesticide and other contaminating
compounds. All five alternative protein sources will benefit
significantly from these systems as impurity analysis will be
critical for commercial development.13
The advantages of multiclass-multianalyte method development
for mycotoxins in foods is demonstrated in the following
application note Mycotoxins in Food by !AC. Using PerkinElmer's
QSigb1@ LC/MS/MS systems, researchers developed and
validated the robust method for the reliable confirmation and
quantification of twelve mycotoxins in various food matrices. All
of the analyzed mycotoxins, which consisted of a diverse range of
physicochemical properties, can be determined simultaneously in
a single chromatographic run in eleven minutes. Tables 2 and 3
demonstrate the application notes results of the validated method
in eight different food matrices (maize, wheat, soybean, oat cereal,
www.perkinelmer.com/plantbasedfood
almond, peanut better, red chili and black pepper) with good
sensitivity, selectivity, accuracy and precision for all the analyte/
matrix combinations.13
GCandGC/MS
Gas Chromatography (GC) is a particularly useful analytical
technology for detecting pesticides, additives, nutritional analysis,
adulterants, food labeling and packaging and flavor analysis.
Additionally, as discussed in this application note GC 2400™
is an excellent analytical tool for evaluating fatty acids
isolated from edible oils for food products, which can help to
determine both the quality of a sustainable food product and the
detection of potential adulterations.1 4
ICP-MS and ICP-OES
Another key analytical technology in alternative protein
development will be inductively coupled plasma mass
spectrometry (ICP-MS) and inductively coupled plasma optical
emission spectroscopy (ICP-OES) to determine elemental
and mineral analyses. This is critical for both nutritional and toxic
element profiles. Therefore, it is paramount that instrumentation
possesses ultra-trace detection capabilities for the determination
of trace contaminates and nutritional elements. PerkinElmer's
Nex!ON@ JCP-MS series has delivered accurate and validated
data, demonstrated in several application notes that overcome
traditional elemental analysis obstacles such as the analysis of
complex sample matrices, high levels of dissolved solids, and
interferences in protein samples.15
In our application note focused on analysis of major and
trace elements in plant-based foods researchers were able
to demonstrate the ability of PerkinElmer's Nex!ON® 2000
ICP-MS to effectively measure both the major and the trace
elements in the same analytical run. 15
Atomic Absorption (AA)
Flame atomic absorption (AA) instrumentation offers another
option for the analysis of micronutrients and minerals. While
ICP-OES is generally favored in a multi-element analytical
environment, the cost savings, simplicity, and speed of
operation of a flame atomic absorption (AA) system presents
6
Sustainable Solutions for the Global Food Crisis
Table 2. Mycotoxin recovery from food samples at spiking level one.
Analyte Spiked Method Accuracy or Analyte Recovery from Sample Matrix (%)
ldflml■i•fo■4iilM4i,ii•M•i41¥i•ltilnM,i,■ Peanut B utter ■:jr!f4,4@.fo1 C h i l i Powder
Aflatoxin B l 94, 5 1 1 2
Aflatoxin B2 85,5 1 0 5
Aflatoxin G l 96,2 1 03
Aflatoxin G 2 1 89,9 1 0 5
Och ratoxin A 2 9 5 9 5,4
Fumo nisin Bl 1 00 1 03 95,5
Fumo nisin B2 1 00 1 04 1 1 2
Fumonisin B3 1 00 1 0 1 1 1 4
Deoxynivalen ol 1 00 1 0 1 76,6
Zea ralenone 30 1 1 0 92,2
HT-2 Toxin 1 00 86,9 86,1
T-2 Toxin 1 0 92,3 1 00
Table 3. Mycotoxin recovery from food samples at spinking level two.
9 1 , 1 1 02
86,9 86,8
90,4 97,9
88, 5 86
9 1 , 4 88,9
1 09 9 5, 2
1 03 1 00
1 1 0 95
1 03 94
94 1 02
82,7 1 03
99,9 94, 1
1 0 1
89,1
1 0 1
88,5
1 00
9 5, 2
9 6 , 5
95,1
1 1 5
1 1 2
92,4
1 0 5
9 1
89,6
1 04
96,7
1 0 5
98,6
96,8
1 04
97,7
1 0 5
1 04
1 03
1 20
1 02
1 0 1
95,6
97,5
1 0 1
94,2
97,9
97,4
85,1
99,9
1 04
1 02
1 07
99,3
98,2
96,1
1 04
1 0 5
1 0 5
9 5,8
1 0 5
1 02
1 1 1
Analyte M#I Method Accuracy or Analyte Recovery from Sample Matrix (%)
Aflatoxin B l 5 98 88,2 97,3
Aflatoxin B2 5 93,3 86,8 95,6
Aflatoxin Gl 5 1 04 88,3 1 04
Aflatoxin G 2 5 9 1 ,2 87,7 97,2
Och ratoxin A 1 0 97,6 90,9 95,2
Fumo nisin B l 250 90,6 1 08 1 09
Fumo nisin B2 250 1 07 1 1 5 1 1 3
Fumonisin B3 250 98 1 1 5 1 1 8
Deoxynivalen ol 250 98,5 9 5,9 1 0 1
Zea ralenone 7 5 1 0 1 99 99,8
HT-2 Toxin 250 85,4 92,3 9 1 , 5
T-2 Toxin 25 90,4 1 1 0 1 07
a favorable alternative solution depending laboratory
needs. Measuring multiple elements by flame AA requires
each sample to be analyzed individually for each element,
increasing the time of analysis for flame AA applications. To
account for this, a high-throughput sample automation system
can be utilized for robust analysis of sustainable
food ingredients. 7 6
The Future of Alternative Proteins
The future of sustainable foods will require yield and after
optimization production improvements in both R&D and
analytical research. A recent R&D breakthrough demonstrates
this by combining development of fungal species with
microalgae development. Researchers have discovered an
www.perkinelmer.com/plantbasedfood
97,7
87,3
98,3
93,4
90,4
95
1 00
99,6
95,7
1 1 2
96,7
1 04
Peanut B utter C h i l i Powder
1 1 4 93 1 03 1 03
1 1 2 1 0 5 1 07 1 03
1 1 7 1 03 98,7 1 02
1 1 0 1 09 1 03 1 0 5
1 1 6 1 0 1 83,2 96,3
1 29 97,6 97,4 94,7
1 23 1 04 1 04 1 06
1 26 1 02 1 03 1 00
1 1 3 97,7 99,9 96
1 1 7 1 08 9 5,2 1 1 1
1 02 1 02 1 01 99,1
1 1 5 1 0 5 1 04 1 06
optimized method of utilizing fungal mycelium as a living
scaffold for attachment and proliferation of microalgae cells.
In doing so, this co-culturing method can enhance both fungal
and algae biomass production beyond what would be expected
if performed separately.
Analytical technology is constantly evolving and driving
improvements in product development and production
optimization by leveraging increasingly versatile, rapid
and sensitive equipment. While the global food crisis poses
challenges for the future, it is also setting the stage for significant
opportunities in the food industry. Companies that take
advantage of emerging innovations in analytical technology
will no doubt secure a place in this alternative food landscape.
7
Sustainable Solutions for the Global Food Crisis
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1 0. Tyler J. Barzee, Lin Cao, Zhongli Pan, Ruihong Zhang,
Fungi for future foods, Journal of Future Foods, Volume 1 ,
I ssue 1 , 2021 , Pages 25-37, ISSN 2772-5669, https://www.
sciencedi rect.com/science/article/pii/S2772566921 000021 .
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SAFETY. Perkin Elmer. https://resources.perkinel mer.com/labsolutions/
resources/docs/BRO 01 4099 01 G DEFood
FI NAL.pdf
1 2. Analysis of M eat and Meat Products using the DA 7250
N I R Analyzer. Appl ication Note. Perki n El mer. https://www.
perkinel mer.com/l ibraries/ APP DA-7250 Meat-meatproducts.
1 3. Multiclass-Multianalyte Method for Mycotoxin Testing in
Foods Using l m m unoaffinity Col umn Sample Clean-up
with QSight LC/MS/MS. Application Note. Perki n El mer. https://
www.perkinel mer.com/libraries/ APP-1 4541 0-Mycotoxins-inFood-
by-lAC-LCMSMS.
1 4. GC-FID Fast and Accu rate Analysis of Fatty Acid Methyl Esters
(FAM Es) In Edible Oils and Food Prod ucts for the
Determination of Product Quality and Authenticity. Appl ication
Note. PerkinElmer. 2023. https://www.perkinel mer.com/
l ibraries/ a pp-FAM E-GC-FI D-gc-2 400-platform.
1 5. Analysis of Major and Trace Elements in Plant-Based
Foods Using the NexlON I CP-MS. Perkin Elmer, 2023
https://www.perkinelmer.com/l ibraries/app-nexion-2000-icpms-
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1 6. Micronutrients in Fortified Breakfast Cereal by Flame
AA Using M icrowave Digestion and FAST Flame Automation!
Perki n Elmer, 2023. https://www.perkinel mer. com/l ibraries/
APP FAST-Flame-PinAAcle-900-CerealM
icron utrients-01 2240 01 .
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