Archive
Quality Control
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PE vs PP vs PA: Choosing a Packaging Film
Polyethylene, polypropylene and polyamide fail in different ways and for different reasons. This comparison sets out how each behaves at freezer temperature,…
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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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Kraft Paper Sacks vs Carton Boxes
A multiwall kraft sack and a corrugated carton solve the same problem differently. This comparison covers compression behaviour, what high humidity and…
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What is a declaration of compliance for food packaging?
A written statement from the packaging supplier that the material meets the applicable food contact rules for a defined use. For plastics…
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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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Food-Grade Packaging Materials and EU Compliance
Food contact compliance in the Union is a documentary chain, not a property of the material. This guide sets out the framework…
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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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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…
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What is the aflatoxin risk in spices?
Aflatoxins form when storage moulds grow on inadequately dried or badly stored material. Maximum levels are set in EU law and no…