Gelatine is an ingredient used in a wide range of foods. Gelatine is often prepared from bovine (beef), porcine (pork) and piscine (fish) material.
The services are based on peptide marker liquid chromatography mass spectrometry (LC-MS/MS), offering an advantage over DNA-based methods especially in gelatine in which high levels of DNA degradation occur due to the highly processed nature of the product.
Please contact us for further details.
Fera has developed a pepitide LC-MS/MS technique which can be used to determine whether a food product or ingredient contains ruminant or pork gelatine to a known detection level.Find out more
Copyright © 2024 Fera Science Limited (“Fera”). All rights reserved.