Archive
Quality Parameters
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Potato starch or corn starch: what is the functional difference?
Potato starch has larger granules, higher amylopectin, bound phosphate and a faster, higher, clearer peak viscosity. Corn starch is slower, more opaque…
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Why do hulled seeds go rancid faster than whole ones?
The seed coat is a physical oxygen barrier and carries natural antioxidants. Removing it exposes the oil and shortens practical shelf life.
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What does a walnut colour grade mean?
A position on a trade colour scale, judged against a physical reference. It is the dominant price driver and it drifts with…
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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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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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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.…