Pasteurisation is a process that slows down microbial growth in food. The aim of pasteurization is not to completely destroy all pathogenic micro-organisms in foods (typically in milk & milk products); but just to reduce the number of viable pathogens so that they are unable to cause disease if the pasteurized product is stored as […]
Why Hydrogenation used in Edible Vegetable Oils? What Labelling Guidelines to be followed if Hydrogented Oils are used in foods?
Hydrogenation is the process of adding hydrogen to an edible vegetable oil using a catalyst to produce a fat with semi-solid consistency. For the hydrogenation process the catalyst that is most often used is powered nickel compound. To carry out hydrogenation the oil is “sparged” at a high temperature and pressure with hydrogen in the […]
What is the definition of Wholesale Food Package and Multipiece Food Package?
According to the Food Safety and Standards (Packaging and Labelling) Regulations 2011 the term “multipiece package” is a package that is intended for retail sales either as individual pieces or as the package on the whole. A multipiece package will have two or more individual packages of the same commodity or be labelled pieces of […]
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