Archive
Food Safety
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What is DON in wheat?
DON, or deoxynivalenol, is the most common Fusarium mycotoxin in wheat. Wet weather at flowering drives it, and EU limits sit in…
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Mycotoxins in Cereals: EU Rules, Sampling and Testing
Mycotoxins in cereals are controlled by EU instruments for food and feed, but most disputes are about sampling. This guide maps the…
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What kind of cabbage is used for sauerkraut production?
Late-season white cabbage cultivars selected for dense heads, high sugar and low nitrate. The variety choice and the shred geometry matter more…
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What is the Scoville scale, and does it matter for food safety?
Scoville is a pungency measure, not a safety measure. It belongs in a sensory and formulation clause. Safety in pepper products is…
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What temperature should root vegetables be stored at?
It depends entirely on the product state. Frozen product needs a stable deep-frozen chain; fresh potato needs a variety-specific compromise; dried product…
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Vegetable Soup and Mix Formulation: Sourcing Components That Actually Work Together
A frozen or dried vegetable mix is an engineering problem disguised as a recipe. How to match cook times across components, why…
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Frozen Potato Products for the EU Market: Fries, Dice, Wedges and Flakes
The most technically demanding vegetable category, explained end to end. Why storage decides fry colour, how acrylamide mitigation is documented rather than…
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Aseptic Fruit Puree: The Process, the Specification and the Failure Modes
Aseptic puree removes the freezer from the fruit supply chain, which is the whole commercial case for it. This guide explains the…