Standard for Sourdough Bread: Safe Microbes & Fermentation
Long before commercial yeast existed, humans relied on wild fermentation to transform flour and water into bread, a practice dating back more than 6,000 years….
ISO 22005:2007—Traceability in the Feed and Food Chain
More and more Americans are interested in how their food is produced, processed, and distributed. 81% of consumers deem transparency “important” or “extremely important.” This…
NSF/ANSI 4-2025: Commercial Cooking Equipment Sanitation
When was the last time you dined at a restaurant or ordered take-out? On average, a person dines out 3 times per month and orders…
ANSI | Food Safety | Sports
ISO Standards Assure Safe, Quality Super Bowl Snacks
Super Bowl Sunday is the second-largest food consumption day in the United States, behind only Thanksgiving. One in seven (i.e., 48 million) Americans will order…
Should You Drink Coffee on an Empty Stomach?
More than 90% of people in the United States consume caffeine, and 75% of that group admits to having it daily. Many people say it…
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…