Archive
Food Safety
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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
Testing does not make food safe; control makes food safe and testing checks it. What to test, where, how often and how…
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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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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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Walnut vs Almond Kernels: How the Two Specifications Actually Differ
Specify walnut on colour and oxidative stability, almond on size, count and integrity. How the two kernel specifications differ and why it…
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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…
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Allergen Management in Mixed Facilities: Nuts, Soy, Sesame and Gluten Under One Roof
A site that handles walnuts, soy protein and gluten-bearing flours on shared equipment has an allergen problem that no label solves on…