Today’s impossible will be tomorrow’s possible.
In recent years we have seen how the concern for allergens in food has increased. It has even been legislated so that the consumer has all the necessary information when choosing a product.
The evolution of genetics, with the development of new varieties of food more resistant to all types of pests, droughts, salinity and, in short, more productive, have led to a strict regulation regarding their authorization and their labeling.
In LQM we have techniques based on ELISA and PCR that, in a fast way, allow to identify adulterations and / or food contaminations by allergens as well as of genetically modified material