The performance of rapid methods for testing cleanliness in industrial situations is being assessed by a member funded research project that
started this year. The research is mainly focused on methods for identifying chemical and microbial hazards such as allergens and Listeria.
Food texture is an important sensory attribute as it affects the way food tastes and how it feels in the mouth. Developing or reformulating
products typically requires production and evaluation of many process and recipe variations to identify those that have the required structure
BRC Global Standard for Food Safety Issue 8 was released in August 2018 and the first audits will be conducted against the new standard from
1 February 2019. A new subsection (4.11.8 "Environmental monitoring") has been created that consolidates the clauses on environmental
monitoring requirements from issue 7 of the standard.
Knowing what vitamins, and in what quantity, are in your products and ingredients is advantageous as it can help you to Develop new products,
Anticipate the impact of shelf life on vitamin levels, Understand the impact of processing on vitamin content,
Fortify products for nutritional claims, Make health claims