Teichoic acids
Teichoic acids (TA) are anionic polymers found in Gram-positive bacteria cell walls and are made of polyglycerol (polyol) phosphate units of approximately 20 to 30 […]
Articles by smitsa
The Use Of The Peroxide Value
The peroxide value is one of the best measures for establishing the rancidity of fats and oils. Many other methods are available such as the […]
Battered Cod and Chips with Minted Mushy Peas and Tartare Sauce
Battered cod and chips with minted mushy peas and tartare sauce is a beloved classic of British cuisine. This hearty and satisfying meal is perfect […]
Nutrient Profiling Takes The Lead
Nutrition is a serious issue and nutrient profiling has come to the fore because it is a way of ranking and classifying our food which […]
Measurement And Analysis Of Dietary Fibre In The USA
Dietary fibre has always been tricky to define let alone try and measure. Back in 2009, the Codex Alimentarius reached a consensus having first started […]
Can we do Anything with Coffee Oil?
Coffee oil, extracted from coffee beans or spent coffee grounds, is a versatile substance with applications ranging from cosmetics to biofuels. As a rich source […]
Almond Milk Is The Non-Dairy Milk Of Choice At Breakfast Time
Almond milk is to be found on most supermarket shelves but it has caught many by surprise by its popularity. It is rapidly becoming the […]
Sulphur-Reducing Bacteria (SRB)
The sulphur-reducing bacteria (SRBs) or sulphate reducing bacteria as can also be called are unique because they respire by using sulphate or some other sulphur […]
What is the best contract manufacturer for your beverage?
Contract manufacturing is the way to go for most small start ups looking to get their brand into the marketplace. Let’s face it, the cost […]
Farsan: A Classic Type of Snack of Indian Culture
I know many contacts in the snack food industry who often discuss Farsan and what it means to them as a business. “Farsan” as I […]
A Look At The Global Food Safety Initiative (GFSI)
The Global Food Safety Initiative (GFSI) is a continuous improvement scheme for all manufacturers involved in the food industry. It focuses mainly on food safety […]
The Life Of The India Pale Ale
India Pale Ale, an exotically titled beer which has as colourful a history as any brew both in the UK and in the USA where […]
The Power Of Vacuum Packaging And Coupling With Sous-Vide Cooking
Vacuum packaging of food products provides a new dimension of the both the home producer and the commercial manufacturer. Why? It’s all about extending the […]
Seed Oils Versus Olive Oils – Which Is Better?
A new study reveals seed oils to be better for you than olive oil. That sounds like quite a statement to make. An analysis of […]
Alisma Rhizome
The rhizome of the European Water Plantain or more scientifically, Alisma orientale (Sam.) Juzep (also known as A. plantago-aquatica var. orientale) has been used traditionally in […]
A Comparison Between HACCP And HARPC
Most food safety systems have what is known as HACCP in place. HACCP is the acronym for Hazard Analysis And Critical Control Points. A similar […]
Why Quark Is Such Good Protein
Quark or quarg as some might call it sounds like an alien species sent to humour us. It is though a very white soft cheese […]
Aquafaba As The Ideal Vegan Egg Replacer
Aquafaba is probably one of the most useful ingredients vegans rely on most of all in cooking. It is a very effective egg white replacer […]
How We Make Soy Sauce And What Grades Are There?
Soy sauce is a traditional seasoning with a salty, almost meat-like taste and a very sharp flavour. It is a light brown to black liquid […]
