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21 results found

SGS Awards Fishing Industry Association Papua New Guinea (FIA PNG) the FISH Standard for Crew Certification
SGS and FISH Standard for Crew Inc. are pleased to announce that Fishing Industry Association Papua New Guinea (FIA PNG) has been awarded FISH certification for 32 tuna purse seine vessels.
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SGS Awards Phoenix Processors Limited Partnership the FISH Standard for Crew Certification
SGS and FISH Standard for Crew Inc. are pleased to announce that Phoenix Processors Limited Partnership (PPLP) has been awarded FISH certification for two processor vessels.
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SGS’s Callao City Food Testing Laboratory Upgraded, Increasing Response Capacity and Sustainability
We have upgraded our food testing laboratory in Callao City, Peru.
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Seafarm B.V. Awarded Prestigious Sustainability Certification
Seafarm B.V., a unique recirculation turbot farm, has obtained ASC Flatfish Standard certification with the help of SGS.
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ddPCR Testing: The Most Accurate GMO Screening Method
SGS is now using ddPCR testing technology to more accurately determine the presence of GMOs in food and feed samples.
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We Bring Quick Salmonella Test Results to Morocco
Find out how our latest addition of PCR testing helps us deliver fast results for food producers in Morocco, enabling more efficient supply chains.
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Detecting & Preventing Coffee Fraud
Discover why coffee fraud is on the rise and how we enable global players to detect – and prevent – coffee fraud.
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Clean Labels on Foods
An outline of the new trend for ‘clean label’ foods – a trend where there is, however, no definition of ‘clean’ yet.
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SGS Announces the Official Opening of Its New Food Testing Laboratory in Papua New Guinea
SGS is pleased to announce the opening of a brand-new food laboratory; helping businesses access internationally recognized testing in Papua New Guinea.
Read moreWhat Will the Impact of the FDA’s Proposed FSMA Food Traceability Rule Be?
The U.S. Food and Drug Administration (FDA) has published a proposed rule to mandate additional traceability recordkeeping requirements for some food products. We look at the potential effects of this change.
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