Consumers find food labels confusing and too small to read. Think back to the last time you went food shopping, did you check the labels for nutritional information? If you did, chances are it still felt tricky to know exactly what was in your food: how do you decide between an item which has “reduced sodium” and that that has “low sodium” – and whats the difference?
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Here are the key topics that would be covered.
FSSAI registration is a crucial step for any institution in India looking to sell food commercially.
Food product testing is extremely important and necessary, to ensure that the food is free of physical, chemical and biological hazards. Hazardous food contamination can include but is not limited to heavy metals, preservatives, pesticides and many types of bacteria.
What is food testing?
Food product testing is the scientific analysis of food and its contents. It is done to provide information about various characteristics of food, including the structure, composition, and physicochemical properties. Food product testing is also performed for other reasons:
Reducing the risk of foodborne illness for consumers is the primary focus of the Fogiene Sciences. One in five Indians get a foodborne illness each year. As a NABL Lab dedicated to food safety, we can support consumers with actions they can take to reduce cross-contamination and to handle food in a way that helps them manage risk of germs.
Food waste is food that is discarded or lost uneaten. Sometimes in food safety education we encourage food to be discarded uneaten if it can pose a health risk to a consumer. Food waste is a huge challenge to our natural resources, our environment, and our pocketbooks.
Firstly, what is food safety? Food safety is the objective where people can enjoy safe and nutritious food without causing illness.
Food allergy is caused by over-reaction of our immune systems. Pesticide residue in food could cause human endocrine disruptions. Our food will expire and smell badly mostly due to the pathogens (e.g., E. coli) in our food. The pathogens in food is also a major source of food-borne gastroenteritis.
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