This sensory evaluation project consisted in profiling four commercial orange liqueurs (Triple-sec and Amaro) and one prototype using the Pivot® profile sensory test to capture qualitative and quantitative sensory descriptors. The R&D team was interested in locating a new product prototype in the sensory space for the Triple-sec/Amaro product category. Based on the sensory results,…
Let’s get started and review the elements of a preventive control plan. A PCP is a plan that details the analysis of the product information/ hazard assessment and manufacture/ foreign manufacturer’s food safety systems to determine the control measures and verification activities that must be followed to produce food products that meet the Safe Food…
Certification audits against SQF Edition 9 officially started on May 24, 2021. Over 100 sites thus far have renewed their certification. For 35% of the sites, the audit was unannounced. Read on to know the tips to implement SQF Edition 9 and key updates. Implementation guidance is provided by a Certified SQF Consultant. Overview of…
In this sensory blog, we are featuring two cases studies to showcase the technical capabilities of Tastelweb©. The sensory applications under study comprise of a red wine and dark chocolate chips. Triangle Test The triangle test is a discriminative method that enables the comparison of two samples to determine if an overall sensory difference exists…
Why SQF? SQF is a food safety certification standard managed and controlled by the SQFI (Safe Quality Food Institute). Worldwide Recognition. Promotes Confidence in Food Safety & Quality. Current SQF Code, Key Changes and Updates The SQF codes are designed to meet industry, customer, and regulatory requirements for all sectors of the food supply chain.…
As food manufacturers are actively implementing or maintaining a SQF program, here is a review of the most important changes to the Food Manufacturing Code and how to prepare for SQF 9 and pass your SQF audit with high scores. Most of the key changes concern the certification process and the system element requirements which…
When I was first asked to write a blog about the basics of how to prepare for importing food products into Canada, I was having a matcha mochi (a green tea ice cream wrapped by paper-thin glutinous rice sheet). Matcha mochi is a product of Japan, and I was enjoying it in an Indian restaurant…
In the food and beverage industry, the sensory properties of food are critical in establishing market success. From wine to sodas, chocolate, or coffee, sensory evaluation has been used to assess product qualities such as bitterness, sweetness, aroma or texture. Sensory information plays an important part in the new product development cycle. Combined with consumer…
On July 13, 2020, the US FDA released the New Era of Smarter Food Safety Blueprint, an initiative introduced by Deputy Commissioner for Food Policy and Response Frank Yiannas. Frank Yiannas is an acclaimed food safety expert and the author of Food Safety Culture: Creating a Behavior-Based Food Safety Management System (2008). The FDA’s new…
SQF Edition 9 was published and launched during the SQFI Conference from October 27 to 29, 2020. Implementation is slated for May 2021. With the new edition, SQFI aligns the SQF code with the latest GFSI benchmarking requirements. It also ensures that the standard is evolving to meet the requirements of a global food supply…