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FSSAI -Notice calling for suggestions, views, comments etc from stakeholders within a period of 30 days on the draft notification related to Table 4 in Appendix B in Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

By NewsDesk|July 18th, 20162016-07-18T17:56:07+00:00|Regulatory Updates|Comments Off on FSSAI -Notice calling for suggestions, views, comments etc from stakeholders within a period of 30 days on the draft notification related to Table 4 in Appendix B in Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

F. No.1-110(3)/SP (Biological Hazards)/FSSAI/2010.- In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in APPENDIX B, for TABLE 4, the table can be downloaded from below url:,-
http://www.fssai.gov.in/Portals/0/Pdf/Draft_Notice_Comment_Microbio_Fruits_Veg_12_07_2016.pdf
Stage where the Microbiological Standards shall apply:
The microbiological standards with respect to the products categories specified inTable-4A (Process Hygiene Criteria) indicate the acceptable […]

What are the Differences between GC and HPLC?

By NewsDesk|July 10th, 20162016-07-13T08:10:48+00:00|TechArticle|Comments Off on What are the Differences between GC and HPLC?

Gas chromatography and High Performance Liquid ChromatographyÂ are both separation techniques which have gained immense popularity in both academic and industrial laboratories. High Performance Liquid ChromatographyÂ has found favour in applications covering pharmaceuticals, foods, life sciences and polymers whereas Gas ChromatographyÂ has significant applications in petroleum and petrochemical industry, flavours and fragrances and, environmental air monitoring,. A […]

A Safe Food Supply: The Importance of Microbiological Testing.

By NewsDesk|July 10th, 20162016-07-10T15:19:45+00:00|TechArticle|Comments Off on A Safe Food Supply: The Importance of Microbiological Testing.

Introduction

Man’s food supply consists primarily of plants and animals and products derived from them. Microorganisms are naturally present in the soil, water, and air, and therefore exterior surfaces of plants and animals are contaminated with a variety of microorganisms. There is little specificity to this microflora since it reflects that of the environment in […]

Flavours and Flavour Enhancers: natural or artificial, what’s the difference?

By NewsDesk|July 10th, 20162016-07-10T15:06:52+00:00|TechArticle|Comments Off on Flavours and Flavour Enhancers: natural or artificial, what’s the difference?

Introduction
Consumers who read food labels are often surprised to see that there are added â€˜flavoursâ€™ in most products. If, like many people, you think natural flavours are good and artificial flavours are bad, you need to know more about these additives.
Why flavours are added to processed foods
Flavours are used in processed food because overprocessing […]

Does eating over 100% of the Daily Value for a nutrient one day mean that you have to avoid taking in so much of that nutrient the next day?

By NewsDesk|July 10th, 20162016-07-10T15:00:09+00:00|TechArticle|Comments Off on Does eating over 100% of the Daily Value for a nutrient one day mean that you have to avoid taking in so much of that nutrient the next day?

No, eating over 100% of the Daily Value for a nutrient does not mean that you have to compensate by avoiding that nutrient on the following day. Your question is an excellent one, however, and I’d like to take the time to explain more fully how to interpret these percentages, including %DV.
In order to […]

Added Food Colour

By NewsDesk|July 10th, 20162016-07-10T15:20:49+00:00|TechArticle|Comments Off on Added Food Colour

The color of food is an integral part of our culture and enjoyment of life. Who would deny the mouth-watering appeal of a deep-pink strawberry ice cream on a hot summer day?
Even early civilizations such as the Romans recognized that people “eat with their eyes” as well as their palates. Saffron and other spices […]

FAQ for Gluten-Free Food Labeling Final Rule as per US-FDA

By NewsDesk|July 3rd, 20162016-07-03T15:14:03+00:00|TechArticle|Comments Off on FAQ for Gluten-Free Food Labeling Final Rule as per US-FDA

What is Gluten?
Gluten is the protein that occurs naturally in wheat, rye, barley, and crossbreeds of these grains. Foods that typically contain gluten include breads, cakes, cereals, pastas, and many other foods. Gluten is the substance that gives breads and other grain products their shape, strength, and texture. But for the estimated 3 million […]

Understanding & Preventing Aflatoxin Poisoning

By NewsDesk|July 3rd, 20162016-07-03T15:11:32+00:00|TechArticle|Comments Off on Understanding & Preventing Aflatoxin Poisoning

What are aflatoxins?

The aflatoxins are a group of chemically similar toxic fungal metabolites (mycotoxins) produced by certain moulds of the genusÂ AspergillusÂ growing on a number of raw food commodities. Aflatoxins are highly toxic compounds and can cause both acute and chronic toxicity in humans and many other animals. Their importance was first established in 1960 […]

IMPORTANCE OF INTERNAL AUDIT FOR FOOD PROCESSING INDUSTRY

By NewsDesk|July 3rd, 20162016-07-03T15:09:42+00:00|TechArticle|Comments Off on IMPORTANCE OF INTERNAL AUDIT FOR FOOD PROCESSING INDUSTRY

Internal Audits Create Opportunity for Food Organizations to Improve Systems, Processes
Audits are a planned, independent, and documented assessment to determine whether agreed-upon requirements are met, and the food industry relies on theÂ auditÂ function to provide safe food to their consumers.2Â Many facilities organize their program into two categories: the external audit, performed by a third-party organization, […]

Determination of HAACP -Critical Control Point (CCPs) – By using Decision Tree

By NewsDesk|July 3rd, 20162016-07-03T15:07:44+00:00|TechArticle|Comments Off on Determination of HAACP -Critical Control Point (CCPs) – By using Decision Tree

Introduction
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. […]

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