is a concept that covers the set of practices that are allowed by the Muslim religion and, although this term encompasses all kinds of practices, it is commonly associated with food that is acceptable according to Sharia, or Islamic law, being beneficial and healthy practices for people that provide less health risks and an improvement in the quality of life.
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Kashrut (which pronunciation in Yiddish is “Kosher”) means “correct or appropriate to be consumed”. It refers to the Jewish precepts that determine exactly what food can and cannot be eaten; that is, which comply with the precepts of religion and which do not.
Throughout history, fats and oils have been a fundamental part of human food due to their nutritional properties, their caloric intake and many other beneficial properties for food.
According to AECOSAN, the Spanish Agency for Consumer, Food Safety and Nutrition, “Food additives are substances that are added to foods with a technological purpose (to improve their appearance, texture, resistance to microorganisms, etc.) at different stages of their manufacturing, transportation or storage.
A few days ago, Víctor León Fernández, our Head of Laboratory, was interviewed about the important need to stabilize food fats and oils.
In this article, we are going to present some of the main exhibitions that are of high interest for food manufacturers for sharing information, networking and learning more between all the agents of the different segments of the market.
Consumers are increasingly paying attention to the composition of foodstuffs and also how this is communicated in the packaging. Clean Label responds to the growing demand for information and transparency by consumers.
The decomposition of vegetable oils and animal fats, which can be perceived in the initial stage through a deterioration of smell and taste, is largely the result of chemical alterations caused mainly by the effect of oxygen.
The oxidation of fats is one of the main causes of deterioration of food along with the action of microorganisms. It results in alterations of aroma and flavour, colour, loss of certain nutrients and the formation of potentially harmful substances, which leads to a reduction in the shelf life of the food.
Food additives are substances that are intentionally added to food and beverages in order to modify or stabilise their organoleptic characteristics, to stabilise physical properties, to prolong their shelf life or to correct their components.
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