ISO 20752:2023 – Cork Stoppers | TCA Release Testing
Have you opened a bottle of wine and been hit with a musty, moldy smell—like wet newspaper or a damp basement? Chances are, your wine…
The Sparkling History of Champagne: The Drink of Celebration
Whether it is ringing in the New Year, popping the cork at a wedding, or toasting a promotion, champagne seems to be the drink of…
How the Sound of Packaging Influences Consumer Perception
Packaging is not just a protective barrier—it is an experience in itself. Imagine the satisfying snap of a perfectly sealed bag, the gentle crinkle of…
ISO 4710:2000 — Cylindrical Cork Stoppers for Sparkling Wine
Not just any cork can seal a bottle of champagne. In fact, the production of cork stoppers for sparkling wines involves strict quality controls to…
Why Are Eggs Refrigerated in the US and Not in Europe?
If you have traveled abroad, you might have noticed something curious: in Europe, eggs are often sold unrefrigerated, while in the US (as well as…
The Seed Oil Debate: Why Standards Matter in Health Talks
In recent years, seed oils have taken center stage in conversations about health, nutrition, and food quality. From being lauded for their heart-healthy unsaturated fats…
How ISO 22000 Helps Assure a Safe Thanksgiving Feast
With all the food prep and cooking involved in Thanksgiving, it is important not to overlook one critical aspect: food safety. ISO 22000:2018, the international…
How ISO/TS 34700 Shapes Ethical Thanksgiving Turkeys
When you think of Thanksgiving, the focus naturally goes to the turkey and the feast. Behind that centerpiece is a supply chain: breeding, raising, transport,…
Health Risks of Ultra-Processed Foods & Food Safety
It is estimated that 70% of the US food supply is comprised of ultra-processed foods (UPFs), 55% of calories from people aged 1 and older in…