20 years of success

Reading Scientific Services Ltd (RSSL) is twenty years old this year. The company has been the silent partner behind many of the biggest changes to take place in the food industry, responding with new services that have allowed manufacturers to develop new products and address consumer concerns in areas of safety, labelling, and product quality.

One of RSSL's biggest contributions to the industry was also one of its first. The Emergency Response Service (ERS) has stood the test of time, and is still recognised as the industry's premier source of expert analysis for dealing with a crisis situation. A multi-disciplinary team of scientists is on call to members 24/7, ready to carry out tests to identify the nature, cause and source of deliberate and accidental product contamination incidents. Most of this work is "Top Secret" in nature, but helps major companies decide the best course of action when faced with a product crisis. Whether dealing with one-off incidents, or major national events like Sudan Red in chilli powder, RSSL's ERS has been a reliable source of analytical support for the past 20 years.

In non-emergency situations, RSSL is still heavily involved in dealing with the risks of contamination. It is well known for its expertise in identifying the cause of taints and off-flavours, and in identifying foreign bodies. More recently, it has added expertise in the detection of allergens and now advises clients on HACCP procedures for "free-from" production.

That includes "free-from" genetically modified (GM) ingredients, and RSSL was one of the first laboratories in Europe to offer a reliable detection service for GM maize and soya. This detection method involves DNA techniques, and RSSL has pioneered the use of DNA technology in many other areas, including meat and fish speciation, allergen testing, and even cattle paternity testing. DNA methods are also used in authenticating ingredients such as basmati rice.

In traditional chemical testing, RSSL was at the forefront of developing methods for quantifying trace levels of benzene, patulin, 3-MCPD, acrylamide, semicarbazide, Sudan Red and other illegal colours i.e. all the major chemical food scares of the past 20 years.

But RSSL doesn't only deal with the negative side of food production. Its laboratories regularly carry out research projects aimed at improving some aspect of product or process performance. RSSL LinTech's new product development team has been behind the launch of many successful brands, especially with the upsurge in functional foods. RSSL's sensory evaluation experts routinely help companies improve the sensory profile of their products, and RSSL's consumer guidance department is helping clients test the quality of their brands with consumers. Clinical tests are also conducted by RSSL's Clinical Sciences Dept to establish the Glycaemic Index of products.

RSSL's laboratories are routinely involved in verifying the authenticity and quality of ingredients, as well as in helping its clients to prepare appropriate specifications. And further advice and assistance has been available ever since RSSL established its training and consultancy department, which is now responsible for offering a wide range of courses in disciplines such as food safety, HACCP, auditing, nutrition and management.

It all adds up to 20 years of innovation and growth for RSSL, responding to change in the food industry, which shows no sign of stopping.