Recall: Unseen Threats on Your Plate: Physical Hazards
Authorities issue recalls when food is contaminated. Physical hazards are foreign materials either intentionally or unintentionally introduced to food products […]
An Overview of FSSC 22000 Version 6
The Foundation FSSC 22000 published a new version V6 of the certification scheme for the food safety management system in
FSSAI Mandatory Audit for FBOs
On 25th of September, FSSAI Notified Food Business Operators of the mandatory third party audit requirement through an email. The
Lab Grown Meat (a.k.a. Cultured Meat)
A Primer on Lab-Grown Meat. The global population is projected to reach 9.8 billion by 2050 according to the UNDES
R.I.P. – Marketeer – Relabeller is your KOB
The Marketeer KoB is done and dusted. Are you aware that the ‘Marketeer / Marketer ’ kind of business is
Acidity Regulator And It’s Application In The Food Industry
In the food processing industry—and even in home cooking—acids are added to foods for multiple purposes. Known as acidity regulators,
Food Grade Utensils
The metals which make the best fit for cooking utensils. It is important to eat healthy and nutritious foods, but
Food Fraud
Charles Caleb Colton once said, “There are some frauds so well conducted that it would be stupidity not to be
New Product Development
Smart Packaging for Food Products | An Impetus to Food Safety
The Role of Indicators in Enhancing Product Safety and Quality 1/3rd of the food produced globally is lost or wasted
INDIRECT FOOD ADDITIVES: POLYMERS
Acids and oils course like water through wide channels. And although the compounds aren’t as toxic as those found interred
Colour Coding In The Food Industry
Colour coding separates the tools used in one type of task or location from another, helping prevent tools from becoming
Regulatory and compliance
From Lab to Plate: Understanding the Risk of Transferring the Gene for Protein Production
A brief on the potential allergenicity and safety assessment of genetically modified crops. Public awareness and concern about food allergens
Regulatory and compliance
Food Safety: A Microbial Perspective
How does Listeria monocytogenes affect your food? How to minimize the contamination? Food contamination can be defined as an event
Food Safety Culture
Your favorite meal could be poisoned along the food chain!
Food poisoning is a common disease condition that usually results from ingesting food contaminated with infectious microorganisms (viral, bacterial, parasitic
Food Safety Culture
AYURVEDA AAHARA
Let us celebrate the Ancient wisdom of India – the “Ayurveda (The Knowledge of Life)” through its food concepts on
Regulatory and compliance
SAY NO TO “SINGLE-USE PLASTICS”
What are Single Use Plastics (SUPs)? Single-use plastics are plastic items designed for one-time use. After use, people dispose of
Layout and Design
Which Heat Exchanger Suits Your Product Best?
Introduction to Heat Exchanger A heat exchanger is a device, which transfers thermal energy between two fluids at different temperatures.
Regulatory and compliance
FDA Grants Citizen Petition on Acacia (Gum Arabic) as a Dietary Fibres
Recently The U.S. Food and Drug Administration announced today that it intends to include “Acacia (Gum Arabic)” also known as
Food standard Implementation (FSMS)
Stainless Steel: The Super Material
In the Food and Beverages industry stainless steel (SS) is the most preferred material for food contact surfaces, ever wonder
Regulatory and compliance
What is A2 Ghee?
Ghee has been considered as one of the most valuable milk products that is a part of Indian cooking for
Regulatory and compliance
Are you a “Re-labeler”?
Outsourcing has become a key strategy for a lot of manufacturers including those in the food industry, but this often