Food adulteration is slowly becoming an epidemic, affecting human lives at large. The usage of colours, chemicals, pesticides and additives are becoming an acceptable but dangerous practice in India.
“It is often done for monetary gain without realising its long-term and disastrous impact on the health and the future of the country, both economically and […]
Indian liquid  food and beverage industry has a face of panoramic portfolio in terms of products and processes. The shift in consumer behavior from spoon to slurp has revolutionized the band wagon of plush liquid products category. The never ending want of us to shift from tasty to heart-friendly nourishment somehow backs us as […]
According to the Institute of Food Technologists (IFT) and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), shelf-life is “the amount of time that a food product is considered acceptable for consumption when stored at the appropriate storage conditions.†When determining if a food product is acceptable for consumption, several factors – […]
“Let food be your medicine,†so said Hippocrates, the father of medicine, and focussed on prevention rather than cure.
The term “Nutraceutical†was coined from “Nutrition†& “Pharmaceutical†in the late ’80s by Stephen DeFelice, founder and chairman of the Foundation for Innovation in Medicine. It refers to extracts of foods, or parts of food […]
Nowadays, everyone prefers to dine outside due to taste, preferences and the changing lifestyle, which makes the restaurant industry as one of the fastest growing industry verticals in the recent times.The restaurant business is a lucrative idea but one must thoroughly investigate the prerequisites to avoid legal complications.
Thinking of setting up a restaurant? Check […]
Food irradiation has been a subject of intense investigation for almost half a century and extension of shelf life of foods by gamma radiation is legally permitted in more than 40 countries covering a number of foods such as onion, potato, wheat, spices, flours, meat, poultry, fish, pulses, rice, semolina, fruits, vegetables and dry […]
Wheat rust, a family of fungal diseases that can cause crop losses of up to 100 per cent in untreated susceptible wheats, is making further advances in Europe, Africa and Asia, according to two new studies produced by scientists in collaboration with FAO.
The reports, highlighted in the journal Nature, following their publication by Aarhus University […]
As rapid microbiology methods have been increasingly adopted by the food industry during the past 30 years, much emphasis has been placed on the detection of foodborne pathogens and reducing test times as much as possible.
Novel methods such as PCR, along with other molecular approaches, have done much to find these organisms more […]
What? Why would food-grade not be food-safe? What is the difference between food-grade and food-safe? Doesn’t it mean the same thing? These may be some of your initial thoughts. So, what is the difference between food-grade and food-safe? Food-grade means that the material is fit for human consumption or permitted to come in contact […]
In the food industry, chemicals are routinely used to sanitize and disinfect product contact surfaces. These chemicals provide a necessary and required step to ensure that the foods produced and consumed are as free as possible from microorganisms that can cause foodborne illness. Prevention is the name of the game. What are these chemicals, […]