pH is critical to most food products as high acidity can prevent microbiological growth of either pathogens or spoilage organisms, thus affecting your product’s shelf life. Temperature – heating foodstuffs or liquids can inactivate or kill the...
Know your market and customer – plan where you want to sell your food and who is the target market, define these properties. E.g. Healthy active adult male 20 – 30 years old who is interested in eating...
FIAQ has published a guide for food manufacturers when dealing with the risks of a pandemic such as CoVID -19 in the workplace. https://mcusercontent.com/7618e6d16b1dbce3fd6631123/files/95b28735-a5fc-4014-adea-790be68b39e1/CoVID19_GuidelinesForIndustry_APR20.pdf...
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