Insights
An Overview of FSSC 22000 Version 6
The Foundation FSSC 22000 published a new version V6 of the certification scheme for the…
FSSAI Mandatory Audit for FBOs
On 25th of September, FSSAI Notified Food Business Operators of the mandatory third party audit…
Lab Grown Meat (a.k.a. Cultured Meat)
A Primer on Lab-Grown Meat. The global population is projected to reach 9.8 billion by…
R.I.P. – Marketeer
The Marketeer KoB is done and dusted. Are you aware that the ‘Marketeer / Marketer…
Acidity Regulator And It’s Application In The Food Industry
In the food processing industry—and even in home cooking—acids are added to foods for multiple…
Food Grade Utensils
The metals which make the best fit for cooking utensils. It is important to eat…
Food Fraud
Charles Caleb Colton once said, “There are some frauds so well conducted that it would…
INDIRECT FOOD ADDITIVES: POLYMERS
Acids and oils course like water through wide channels. And although the compounds aren’t as…
Smart Packaging for Food Products | An Impetus to Food Safety
The Role of Indicators in Enhancing Product Safety and Quality 1/3rd of the food produced…
Colour Coding In The Food Industry
Colour coding separates the tools used in one type of task or location from another,…
From Lab to Plate: Understanding the Risk of Transferring the Gene for Protein Production
A brief on the potential allergenicity and safety assessment of genetically modified crops. Public awareness…
Certification Marks in The Food Industry
Looking Beyond the Indian Food Industry A Certification Mark (also sometimes called the Conformity Mark,…