The most common economic adulteration of honey is from the addition of sugar. C4-plant sugars (cane, maize), can be reliably detected using the AOAC 998.12 Carbon 13 – IRMS method (down to 7% addition in total sugars). However this method and more recently developed chromatographic methods using either multi-component LC-IRMS profiles, LC-MS detection of […]
Consumption of contaminated water is extremely dangerous and can lead to serious illness. A large number of diseases nowadays are waterborne. Water used for the following purposes needs to be safe and free of any contamination.Â
Water for drinking
Water for cooking as an ingredient
Water for processing of food
Water for washing of […]
Contaminants are not added intentionally but can enter food in any stage of food preparation. Contaminants can enter food during production, packaging, transporting or even when in storage. Food can be contaminated even through environmental pollution. Contaminants have a negative impact on human health if they are ingested with food. That is why food […]
Food supply chains across the world have become more complex and form a widely-spread network. The swift movement of food within this network has called for set systems in place for proper tracking and food safety monitoring methods to ensure a compliance with quality standards.Â
At every point in the food supply chain, the food […]
In recent years fast-paced lifestyle has increased the demand for ready-to-eat food including fruit and vegetable products. Thermal processing has enabled food manufacturers to create a number of thermally processed food options for consumers. The basic purpose for the thermal processing of foods is to reduce or destroy microbial activity, enzyme activity and to […]
Tetra Pak’s full range of Tetra Pak E3 machines, which is based on the eBeam technology, is now ready for customer rollout. This means that customers can now produce all types of beverage products on an eBeam-based filling machine, both ambient and chilled, and in family- or portion-sized packages.
Charles Brand, executive vice-president, product […]
Multi-grain, high-fibre and diabetic-friendly bakery products are the latest fad. This was stated by Chetan L Hanchate, chief executive officer, Centre for Processed Foods, food processing consultantand president, Association of Food Scientists & Technologists (India), Bengaluru chapter.
He added, “Bakery is a key component in the food processing industry. There is a profusion of new […]
The increasing concern about food safety as well as plant and animal health since they provide food has created food safety and regulatory bodies worldwide. Almost all countries adopt some necessary measure that will ensure that human, animal, plant health and life is protected. One of these bodies is the Codex Alimentarius Commission (CAC) […]
The demand for ready to eat foods has gone up manifold with consumption and lifestyle changes. Accordingly there have been changes in the way foods are processed and food regulations ensure that there is continuous improvement in processing methods. The tremendous advancement in processing technology ensures that there is minimum damage to the nutrients, […]
Frozen food has become quite popular as healthy foods among the consumers, with frozen fruits and vegetables forming the large segment share globally. However, the consumption percentage of frozen to total foods is quite low.
The consumption concentration for frozen foods is comparatively higher in the western region, including North America and Europe, compared to […]