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Colour – The Unspoken Language Of Food
access_time 1706869920000 face Ms. Kavya
Colour – The Unspoken Language Of Food In recent years there has been a noticeable increase in the emphasis on healthier food choices and lifestyle changes for a healthy diet for a healthier life. In the year 2022, the value of health foods in the global market was at $841 billion, and by 2026 is ex...
New Product Development: Understanding The 8-Step Lifecycle Of Developing Food And Beverage Product
access_time 1700806080000 face Ms. Sharanya Shylendran
New Product Development: Understanding The 8-Step Lifecycle Of Developing Food And Beverage Product An actionable guide to NPD in the food industry Food product manufacturers are required to adapt to the most recent advances and there is a need to adapt and reinvigorate their product development cha...
An Overview Of FSSC 22000 Version 6
access_time 1700213520000 face NXG Food Safety Works
An Overview Of FSSC 22000 Version 6 The Scheme consists of: 5 Parts, 5 Annexures, and 2 Appendices in the document. The categories as per V.6 are as below and well aligned with ISO:22003-1:2022 Handling of Plant Products (B) Food Manufacturing (Category C) Animal Feed Production (Category D) Caterin...
Trust Your Food: Authenticity Matters
access_time 1700202240000 face Ms. Surabhi Soral
Trust Your Food: Authenticity Matters Authenticity has been a major concern of consumers, producers, and regulators since ancient times. By definition, to be authentic is to be genuine or of undisputed origin and not a copy. Similarly, food authenticity is the quality of food to be genuine and undis...
Unseen Threats On Your Plate: Physical Hazards
access_time 1700119260000 face Mythri R
Unseen Threats On Your Plate: Physical Hazards Physical Hazards Risk in Food The extraneous matter that is not supposed to be there as part of your food, like rat droppings / undesirable ones like your hair Hard or sharp objects are potential physical hazards and can cause: – cuts to the mouth or th...