Archive
Quality Parameters
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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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How do you read a certificate of analysis?
Check that it identifies the lot you received, that the method and its accreditation status are named, that units and basis match…
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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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How should cold-pressed oils be stored?
Cool, dark, full and sealed. Oxygen, light, heat and catalytic metals drive degradation, and for the least stable oils such as flaxseed…
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What is peroxide value in seed oils?
A measure of primary oxidation products, determined by ISO 3960 and expressed in milliequivalents of active oxygen per kilogram. It rises early…
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What is PDCAAS?
The protein digestibility corrected amino acid score: a measure of protein quality combining the limiting amino acid against a reference pattern with…
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Cold-Pressed Seed Oils: What the Term Means and Which Numbers Prove It
Cold pressing preserves flavour and minor components and gives up yield and shelf life in exchange. This guide sets out what the…
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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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Plant-Based Protein Sourcing: Isolates, Concentrates and What the Protein Number Hides
Two protein ingredients quoting the same protein content can behave completely differently in an application and carry different labelling consequences. This guide…