All Questions (1405)
Non dairy whipping cream frozen
Low fat Whip topping cream (below 10 % fat) is not properly stable after whipping can we increase it.
Designing a Food / Water Microbial Testing Lab
I am trying to design a food & water microbial and physio-chem lab in the meat processing industry that I am currently working in. I need advice for a basic setting/plan and the requirement for a lab ...
Beginner in food product formulation
Hello everyone, I´m a beginner in the food industry (I am a food engineer), and I'm having issues at work because I don't know how to formulate well any product. I really want to learn how to formula...
Developer's Guide: UHT/HTST Processing Next Generation Protein Products (FI Europe Webinar)
Plant-based proteins are not really “alternative” anymore, are they. Their popularity has blossomed into the development of a wide range of pasteurized, ESL, and aseptic products like milks, shakes, y...
Salt inclusion
Good morning, Colleagues Please could anybody help with with conversion of 12.5g/l to percentage using Mohr's method...
Non-GMO Project Technical Administrators (the verifying companies)
Hi all, To get the Non-GMO label In North America, we need to submit our application to one of the four Technician Administrators, and I'm wondering if anyone had any experience with any of them? I a...