Cottage Cheese Standards: Why They Matter for Quality
Cottage cheese gets its name from the old European tradition of farmers making it in their cottages or farmhouses using leftover sour milk from butter-making….
Chia Seed Benefits: What You Need to Know
As a staple food for the Aztecs and Mayans, chia seeds have been a part of the human diet for over 5,000 years. Despite their…
Differences between European and American Food Standards
In the global food market, understanding the differences between European and US food standards is critical. For instance, picture this: you are perusing the bread…
Dry vs. Wet Scallops: Why Most Aren’t Ideal for Searing
If you are shopping at a mega-supermarket chain, you are likely purchasing wet scallops without realizing it. While wet and dry scallops may look similar,…
ISO 22000-1:2025—Prerequisites Programs on Food Safety
The Centers for Disease Control and Prevention (CDC) found that 81% of investigated foodborne illness outbreaks were attributed to contamination of hands and surfaces, highlighting…
Food Safety of Ice Cream Stabilizers and Emulsifiers
It is a hot and humid summer day, so of course, a frozen desert from the local ice cream truck satiates that craving. What makes…
How Did Tobacco Influence US Junk Food?
Due to growing government regulation, in the mid-20th century, tobacco companies began diversifying into food manufacturing and applied similar aggressive marketing and lobbying tactics in…
NSF/ANSI 6-2023: Dispensing Freezers
In the times before fridges and freezers, ancient civilizations utilized nature to preserve food. They insulated pits with saw and sand (in order to keep…
ISO 24220:2020—Pao cai (Salted Fermented Vegetables)
Pao cai sells well all over the world, especially in countries and regions where it is regularly consumed, such as in China, Japan, Korea, and…