Archive
Food Safety
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Is pulse flour gluten-free?
Pulses contain no gluten, but pulse flour is only gluten-free as a labelled claim if the whole chain has been managed for…
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Why are kidney beans colour sorted?
Colour sorting on kidney beans removes discoloured, weathered and foreign seed that cooking will not hide, and it is the last line…
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How often should I test an imported food product?
There is no fixed frequency in law for most parameters. Frequency is set by risk: tighter on a new supplier and on…
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In-House vs Third-Party Laboratory Testing
In-house testing is faster and cheaper and is the right home for process control. Accredited third-party testing carries weight with authorities, customers…
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Lab Testing: What to Test, Where to Test, How to Read the Certificate
A testing programme is a verification activity, not a substitute for control. This guide sets out how to decide what to test…
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What are the EU aflatoxin limits for nuts?
Maximum levels for aflatoxin B1 and total aflatoxins are set by Commission Regulation (EU) 2023/915, with separate lines for nuts sold to…
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How is aflatoxin testing done?
By a prescribed sampling scheme first, then screening by ELISA and confirmation by HPLC with fluorescence detection or LC-MS/MS. The sample plan…
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What is a VITAL 3.0 allergen assessment?
A voluntary Allergen Bureau framework that converts a measured cross-contact level into a labelling decision using published reference doses. It is industry…
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Walnut vs Almond Kernels: How the Two Specifications Actually Differ
Walnut and almond kernels look interchangeable on a purchase order and behave very differently in storage, in an application and in a…
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Aflatoxin Management in Tree Nuts: Sorting, Sampling and What the Certificate Proves
Aflatoxin contamination in tree nuts is concentrated in a handful of kernels per tonne, which makes the sample plan more important than…