Highlights and News

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WeNou Recognition of Competence for R&D activities

We are proud to share that WeNou was recognized by ANI (National Innovation Agency) as a competent provider for R&D activities and...

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WeNou founder shares food testing insights with The Scientists’ Channel

Dr. Sandra Mourinha Chaves is the star of a new video now playing on The Scientists’ Channel, a trailblazing platform for leading...

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Food fraud: once more, the vulnerability of seafood

Studies from a Spanish university shows a frequent species adulteration in scallops. More valuable species are being substituted by less...

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COVID-19 and fraud

The world’s current context caused by COVID-19 may promote food fraud. Know more at: https://www.processalimentaire.com/qualite/covid-19-...

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Fish species substitution increasing in Peru

An inquirity in Peru shows that fish species substitution reaches levels ranging from 80% in the city of Pirua to 68% in Lima, clearly...

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Seafood: a susceptible group of products for species substitution

High value Atlantic Blue Crab, a product from USA, intentionally replaced with crab meat from Indonesia, China, Thailand, Vietnam, and...

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Species substitution continues to be appealing

Fraud on cephalopod species: Two New York companies processed for falsely-label seafood that they later sold across the country aiming...

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Herbal products adulteration: a global problem

Recent DNA based study on commercial herbal products reveals adulteration all over the globe. Know more at: doi.org/10.3389/fphar.2019.01227

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Listeria outbreak: the importance of traceability in food safety and prevention

More than 150 cases of listeriosis occurred in Spain in Summer 2019 due to the consumption of contaminated meat. The meat producer sold...

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Mislabeling still a main issue

A study from Food Standards Agency reveals that one in five meat-based products tested at UK shops, takeaways and butchers contain meat...

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