Tag: Food quality control

According to a 2021 investigation by Consumer Reports, certain spices from various brands, including McCormick, were found to contain significant levels of heavy metals like lead, arsenic, and cadmium. This discovery has led many consumers to question, "Do McCormick spices have heavy metals in them?" and what these findings mean for their health.

Studies show that approximately 80% of what we perceive as 'taste' is actually detected by our sense of smell. Whether you're a food safety professional, a home chef, or a culinary enthusiast, knowing how do you sample food with precision is a fundamental skill that goes far beyond a simple bite.

Protein concentration is a crucial metric across multiple fields, from clinical diagnostics to nutritional labeling. Determining the total protein in a solution or foodstuff requires selecting the correct technique, as each method has unique principles and limitations, such as sensitivity to contaminants or reliance on specific amino acid composition.

Nutribio, a member of the leading French dairy cooperative Sodiaal, relies on a unique "La Route du Lait" traceability approach that guarantees milk quality from farm to factory. This deep integration into the dairy supply chain is central to how is Nutribio infant formula made, ensuring high-quality and nutritional products.

The worldwide production of sugar exceeded 185 million tonnes in 2017, highlighting the crucial need for accurate methods of sucrose determination in the food industry and beyond. A range of analytical techniques exists, from simple physical measurements to highly specific and sensitive enzymatic assays, each suited for particular applications and sample types.

Scientific evidence shows that high roasting temperatures kill the vast majority of mold and mycotoxins on coffee beans. This critical process is central to answering the question, "Is Starbucks coffee free of mold?" and understanding the coffee giant's quality control measures.

Developed in the mid-19th century, the Weende method remains a foundational technique for determining crude fiber content in food and feed, despite modern alternatives. This gravimetric process is essential for assessing the nutritional value of many agricultural products and informing feed formulation.

For over 150 years, the Kjeldahl method has been the traditional standard for protein determination by measuring nitrogen content. So, how do you determine crude protein with modern technology? The process involves specialized laboratory analysis to quantify total nitrogen, which is then used to estimate the overall protein content in a sample for nutritional labeling and quality assurance.

Accurate fat analysis is a crucial factor in evaluating the nutritional value and overall quality of food and feed, with various techniques developed over the years to determine fat content. The best method for analyzing fat depends on the food matrix, desired accuracy, and available resources, but all play a vital role in ensuring product consistency and compliance.

According to the Food Standards Australia New Zealand (FSANZ), resistant starch (RS) satisfies the official definition of dietary fiber. Accurately measuring the resistant starch content in food samples is a critical step in nutritional analysis, food development, and quality control, relying on robust enzymatic and chemical methods.