News
Key Factors of Battering Agents for Precooked Foods
The use of battering agents in the food industry is essential to ensure that coatings adhere properly to food products. This seemingly simple process presents many challenges for food manufacturers.
Labeling and regulation. Consumers demand additive-free and allergen-free products. Egg and milk derivatives are effective battering agents, but they are also allergens…
New Regulation on Nitrifying Agents
On October 6, 2023, Regulation (EU) 2023/2108 was published, introducing significant changes to the permissible levels of nitrifying agents in food.
This regulation sets updated requirements regarding the residual content of nitrites (E 249–250) and nitrates (E 251–252) in meat products and preparations, cured cheeses, dairy substitutes, and processed fish and fishery products….
Food-grade Glycerin
Glycerin is a versatile ingredient commonly used in the food industry. It is a natural substance that has been employed for many years. It imparts very interesting properties to the foods in which it is used. Glycerin is made up of three carbon atoms, each bonded to a...
Food Expiry Date Labelling
Food is essentially made up of tissues and substances produced by living organisms and, like them, undergoes an inevitable process of deterioration over time. The main processes responsible for food spoilage are microbial growth and non-biological chemical reactions...