ISO 18794:2025—Coffee Sensory Analysis Vocabulary
Rather than beans, coffee beans are actually considered seeds of the coffee cherry fruit. Growing on tall shrubs and bushes that resemble a berry bush,…
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…
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…
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…
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,…