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Development of the NMR database

NMR profiling has proven to be very useful for the detection of honey adulterations in recent years. We are often asked about the authenticity of the samples that make up our database and ho ... Continued

Analysis of Agave Syrup

We kindly want to inform you, that QSI Bremen also is offering analytical services for testing of Agave Syrup (“Agave Nectar”). We have more than 65 years experience in authenticity test ... Continued

Furan in coffee beans

Furan can be formed in foods during heat treatment, for example during coffee roasting. Furan has also been found in further heat-treated foods like bread or canned vegetables and canned mea ... Continued

Neonicotinoids in Honey

The use of neonicotinoid pesticides has increased significantly since the introduction in the 1990s. Currently, they represent a quarter of the world’s insecticide market. By eliminati ... Continued

Off-flavors in Food

It is an unpleasant experience, and unfortunately it happens to almost everybody sooner or later: A certain food or drink does not taste like it should or did the previous day.  For most pe ... Continued

#WorkersWednesday Part 16

It’s finally that time again!   Almost every Wednesday, we would like to introduce an employee of the Tentamus Group in this category. Today, it’s Gian Piero, who tells his stor ... Continued

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