Archive
Food Safety
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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…
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Honey Authenticity: Adulteration, Testing Methods and What a Certificate Proves
Honey is one of the most frequently adulterated foods in the EU import stream. This guide explains the two things that get…
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Nut Kernel Grading and Oxidation Control: Colour, Size, Fragments and Shelf Life
Kernel grading and kernel stability are two separate disciplines that a single purchase order has to get right at the same time.…
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Why is writing ‘absent’ in a specification a mistake?
Because no removal process is perfect, so a single fragment breaches the clause – and buyers who accept breaching lots destroy the…
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What is aseptic fruit puree?
A puree sterilised in a closed system and filled into a pre-sterilised bag, giving ambient storage and long shelf life without a…
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Are hemp seeds legal to import into the EU as food?
Hulled hemp seed is an established food, but tetrahydrocannabinol levels and the novel food position of extracts both need checking for the…
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Berry Grade Classification: How Frozen Berry Grades Are Actually Built
Grade A, first quality, Class I, industrial – the frozen berry trade uses grade names that carry no fixed legal meaning. This…
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Stone Fruit Processing: Pitting, Halving and Freezing Apricot, Peach, Plum and Cherry
A technical guide to industrial stone fruit processing. The four pitting methods and what each does to the flesh, why free-stone and…
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What goes into a stone fruit specification?
Beyond size and colour: pit fragment control, halving accuracy, cavity cleanliness and post-thaw behaviour are the parameters that actually decide acceptance.
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Cooking Specifications for Pulses: Turning Kitchen Behaviour into a Contract Clause
Why the same lot cooks differently in two kitchens, what hard seed and case hardening actually are, how to design a reproducible…