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…
ASTM E70-24—pH of Aqueous Solutions With Glass Electrode
Without pH measurement, the quality of the products we use, the efficiency of the processes we depend on, and the safety of the environments we…
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…
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…
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,…
Is There Mold in Your Coffee? Risks, Signs & Staying Safe
Coffee is one of the most widely-consumed food products globally. Unfortunately, it is susceptible to fungus or mold that produces toxins known as mycotoxins. Eating a…
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…