The Food Standards Agency
The Food Standards Agency in the United Kingdom was established on April 1st 2000. It functions to protect public health from risks which may arise […]
FOOD SCIENCE AND TECHNOLOGY
Organogels – What Are They?
Organogels have suddenly become big news for a wide range of reasons. Its mainly because we have discovered a range of compounds with a variety […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
Manufacturing Cost Analysis (MCA)
Manufacturing cost analysis is a process used by businesses and manufacturers to evaluate and understand the costs associated with producing goods or providing services. It […]
Osmotic Dehydration
Osmotic dehydration is the removal of water by immersing a food in a solution of sugars or salt which exert a very high osmotic pressure. […]
Phage-Based Product Approved As A Food Processing Aid
A new food processing aid has entered the food safety scene. The US Food And Drug Administration (FDA) has issued a GRAS (Generally Recognised as […]
What Are Aflatoxins?
Aflatoxins (AFs) are potent mycotoxins produced by mostly several types of aspergillus moulds. The main species are Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius. These fungal […]
What Is Histamine?
Histamine is found in many food products especially, cheese, fish, some fermented vegetables, fermented sausages and salamis, and some alcoholic beverages. It appears to accummulate […]
Beta-Ionone
When carotenoids breakdown they produce a range of degradation products but none is perhaps more important than beta-ionone. It is the principal breakdown product and […]
Understanding Hake
Hake is one of those sea fishes that might not be of enormous interest if it wasn’t for the fact that it is so sought […]
What Are Polyphenol Oxidases?
Polyphenol oxidases (PPOs) are widely distributed in both plants and animals. They are a major cause of enzymic browning in fruits and vegetables. Browning reactions […]
The Colour of Dark Meat in Chicken
The color of dark meat in chicken [or indeed poultry in general,] such as that found in the legs and thighs, is influenced by several […]
Citreoviridin
Citreoviridin (CIT) is a highly toxic mycotoxin produced by the mould Penicillium citreoviridin (PCV) [ Penicillium citreonigrum]. The mould itself is a very common contaminant of a number […]
Mycotoxins Are Bad!
Mycotoxins are ubiquitous toxic metabolites produced by fungi via secondary metabolism. Many of them are contaminants, often finding their way into food, beverages and water. […]