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Confectionary White Papers

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136-150 of 277 results
Food Safety Assurance Plan HACCP
| By Intertek Food Services
Hazard Analysis Critical Control Point, or HACCP, presents a scientific approach to food safety compliance and is an essential component of any Food Safety Management System.
Processed Foods > Confectionary > White Papers
Meat Species Testing
| By Intertek Food Services
The adulteration of food products with unauthorised meat content including horsemeat and pig DNA have triggered the recall of products from the supermarket shelves and challenged consumer confidence of well-known brands. The need for horsemeat speciation testing has become a major concern for meat suppliers and supermarkets throughout Europe to detect levels of contamination.
Processed Foods > Confectionary > White Papers
Good Catering Practice Audits (GCP)
| By Intertek Food Services
The global food supply chain has evolved into a diverse and complex network of multiple channels. This has made it essential to align core operational structures with the various business processes involved in food production and distribution, enabling them to effectively communicate with one another.
Processed Foods > Confectionary > White Papers
Food Safety and Hygiene: Managing Hotel & Restaurant Chains and Protecting Your Brand
| By Intertek Food Services
The increasing number of foodbourne incidents has raised consumer awareness and applied pressure on hotels and restaurants to ensure food safety. Businesses can achieve this with a comprehensive food safety management system that tests against all possible sources of contamination and full traceability when a food-bourne illness occurs.
Processed Foods > Confectionary > White Papers
Food Enzymes in the EU
| By Intertek Food Services
Regulation (EC) No 1331/2008 on food enzymes covers enzymes that are added to food to perform a technological function, including use as processing aids. The Regulation stablishes a Community List of approved food enzymes, their conditions of use in foods, and labelling requirements.
Processed Foods > Confectionary > White Papers
Cosmetic Products - Safety Assessments and Regulatory Support
| By Intertek Food Services
Cosmetics are a globally expanding industry and include products for skin care, hair care, nail care, make-up, and fragrances. Cosmetics encompass not only traditional personal care products, but also products in the emerging fields of cosmeceuticals and nutricosmetics.
Processed Foods > Confectionary > White Papers
Clinical Trials
| By Intertek Food Services
Clinical trials are now an essential component for foods and food constituents in order to increase support for health claims. In most jurisdictions, animal and in vitro studies, on their own, are insufficient for the scientific substantiation of health claims. Instead, there is a requirement for data from well-controlled human intervention studies.
Processed Foods > Confectionary > White Papers
BRC Global Standard for Food Safety
| By Intertek Food Services
Food safety is of paramount importance. Food poisoning and contamination incidents have caused the recall of products and in some cases even the death of consumers.
Processed Foods > Confectionary > White Papers
Allergen Testing
| By Intertek Food Services
Accurate and reliable detection of allergens helps manufacturers to meet labelling requirements and protects the health of consumers. This is particularly prevelant for those who suffer from anaphylaxis due to certain types of food.
Processed Foods > Confectionary > White Papers
DenTender - The Missing Ingredient
| By Denico
DenTender is a powerful series of blends for brines and is suitable for injection as well as tumling of fresh meat products – a multifunctional additive solution providing optimised performance.
Processed Foods > Confectionary > White Papers
Speciation of Meat
| By Oxford Instruments
The traditional method for identification of meat species is Polymerase Chain Reaction (PCR) and/or gene sequencing which, although highly specific, takes several hours to complete. Enzyme-linked immunosorbent assay (ELISA) tests are also used and although they are cheaper and quicker than the PCR tests, they are still more expensive per test than the Pulsar™ method.
Processed Foods > Confectionary > White Papers
Fatty Acid Composition of Triglycerides
| By Oxford Instruments
Pulsar is a high performance benchtop Nuclear Magnetic Resonance (NMR) spectrometer operating at 60MHz proton frequency. It uses a permanent magnet, so does not require liquid nitrogen, liquid helium, or compressed gasses, and it has no special health and safety requirements. It can be operated in a normal analytical laboratory by non-NMR expert laboratory technicians.
Processed Foods > Confectionary > White Papers
Pulsar - NMR for your Laboratory
| By Oxford Instruments
Pulsar is a benchtop, cryogenfree NMR spectrometer that offers high performance without the special requirements associated with superconducting magnet instruments. With a small footprint, Pulsar is suited to virtually any laboratory from the teaching or organic synthesis laboratory, to near-line in an industrial production area.
Processed Foods > Confectionary > White Papers
Determination of Food and Oil in Foodstuffs
| By Oxford Instruments
Fat and oil content is an important measurement of nutritional value and product quality for many foodstuffs. In particular, this value is widely used to determine energy content and to calculate the proportion of other components in foods (e.g. carbohydrates). In addition, the fat and oil content may significantly affect the texture, perceived quality and flavour of products. Thus, accurate measurements of the fat and oil content enable the manufacturers to achieve higher standards in nutritional characterisation and quality control of foodstuffs.
Processed Foods > Confectionary > White Papers
Determination of Solid Fat Content in Edible Oils and Fats by the Official Direct Method (AOCS Cd 16b-93)
| By Oxford Instruments
The measurement of Solid Fat Content (SFC) in edible oils and fats is an essential measurement in the bakery, confectionery and margarine industries. It is important that raw materials are characterised according to their melting profile, and rapid and convenient methods are required for doing this. The traditional method for measuring SFC has been dilatometry, but this is now regarded as slow, inaccurate and cumbersome. For a number of years, Nuclear Magnetic Resonance (NMR) has been the method of choice for determination of SFC.
Processed Foods > Confectionary > White Papers
136-150 of 277 results