Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn (maize), rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak.
Production
Distillation
A still for making whisky is usually made of copper, since […]
As they struggle to deal with more extreme weather, a range of food crops are generating more of chemical compounds that can cause health problems for people and livestock who eat them, scientists have warned.
A new report by the United Nations Environment Programme (UNEP) says that crops such as wheat and maize are generating […]
FSSAI has issued an office order dated 18th July 2016 regarding licensing of Food Business Operators having their establishments at airport and seaports. Â The detailed order can be viewed here:
http://www.fssai.gov.in/Portals/0/Pdf/Office_Order_FBOs_License_19_07_2016.pdf
FSSAI has issued a notice calling for suggestions, views, comments etc from stakeholders within a period of 30 days on the draft notification related to Standards for Fortified Atta, Fortified Maida, Durum Wheat Maida, Quinoa, Fortified Rice, Instant Noodles, Tapioca Sago or Palm Sago & Pearl Millet Flour.
The notice can be downloaded at:
http://www.fssai.gov.in/Portals/0/Pdf/Draft_Notice_Comment_Atta_Rice_20_07_2016.pdf
Food Safety and Standards Authority of India (FSSAI) launched its new initiative, FSKAN (Food Safety Knowledge Assimilation Network), which would be a framework for scientific cooperation in the area of food safety and nutrition in workshop at New Delhi attended by over 100 scientists and researchers across the country. In this workshop, gaps where […]
Gazette Notification on Food Safety and Standards (Food Product Standards and Food Additives) Fifth Amendment Regulation, 2016 relating to standards for Silver Leaf .
For details refer: Â http://www.fssai.gov.in/Portals/0/Pdf/Gazette_Notification_Silver_Leaf_19_07_2016.pdf
In human medicine drug allergy is a well-established side-effect of the therapeutic use of antibiotics, especially the beta-lactams. Side-effects caused by macrolides are uncommon and only a very few of these seem to be caused by allergic mechanisms. Clinically, drug allergy is characterized by a spectrum of reactions ranging from mild skin rashes to […]
Water Activity in Food
Water in food which is not bound to food molecules can support the growth of bacteria, yeasts and molds (fungi). The term water activity (aw) refers to this unbound water.
The water activity of a food is not the same thing as its moisture content. Although moist foods are likely to have […]
Trans fats, or trans-unsaturated fatty acids, trans fatty acids, are a type of unsaturated fats that are uncommon in nature but became commonly produced industrially from vegetable fats for use in margarine, snack food, packaged baked goods and frying fast food starting in the 1950s. Trans fat has been shown to consistently be associated, in an intake-dependent way, with increased […]
F.No. Stds/O&F/Notification(1)/FSSAI-2016.—The following draft of certain regulations, further to amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, which the Food Safety and Standards Authority of India proposes to make with previous approval of the Central Government, in exercise of the powers conferred by clause (e) of sub-section (2) […]