Sourdough Bread: History, Revival & ISO Safety Standards
During the 1848 California Gold Rush, and especially the 1898 Klondike/Alaska Gold Rush, miners earned the nickname “sourdough” because they carried fermented bread starters everywhere….
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…
What Is the Difference Between Champagne and Prosecco?
The simple answer to the question ‘what is the difference between Champagne and Prosecco?’ is that Champagne can only come from the Champagne region of…
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…
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…
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…
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…