Tastelweb© software has recently introduced a sixth test to its portfolio of sensory tests: the qualitative profile test. What is the qualitative profile test? This sensory test is used to assess the olfactory quality of aromatic food or beverages. Aroma blends and fragrant mixtures can be hard to describe. Read on to learn how to…
In the last 15 years, food safety regulations have become stricter. As a result, food and beverage companies now invest in food safety training and HACCP/PCQI certification courses to meet their legal responsibility. This has resulted in safer supply chains. Due to the complicated nature of food safety regulations, registering for the right food safety…
Before the year 2012, Canadian Food Regulations consisted of 14 separate sets of Acts and Regulations. Each food commodity had its set of rules which would sometimes be inconsistent across products. To modernize food safety regulations in Canada, the Safe Food for Canadians Act was passed into law in 2012 and improved Safe Food for…
In the past 10 years, the Safe Quality Food (SQF) certification has grown significantly to include many small food manufacturers, food packaging manufacturers, storage and distribution providers and now pet food and animal food businesses. According to market analysts, this trend is destined for further growth. Linkedin Pulse predicts that the food certification market will…
When conducting descriptive sensory assessments of food and beverages, the panel coordinator must monitor the performance of the panel to ensure the accuracy of the data and, in some cases, schedule retraining on specific sensory descriptors. To review the performance of the panel and panelists has three objectives: Assessment of the overall panel performance and…
To protect the consumer, the FDA monitors domestic and foreign food businesses and the safety of the products they offer for sale on the US market. The data gathered from FDA inspections ensure a robust level of food safety protection. FDA is involved in various activities such as inspection, recall, sampling, seizure of food products…
SQFI Program is globally recognized as a food safety certification program that covers the food supply chain from primary production to foodservice. For SQF Code Edition 9.0, there have been significant changes to GMP module sections and elements, more focus on prevention of cross-contamination, requirements for maintaining air hygiene in high-risk zones such as RTE…
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…
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…
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…