Plant proteins as egg white substitutes!
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hello everyone! I am currently looking for the most most hypoallergenic plant protein that could mimic whipped egg whites in recipes. I have tried to whip aquafaba, dehydrated chickpea powder , potato protein and liquid from canned peas.

The consumption of leafy greens and their microbial safety
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Yes, MAP is adopted in many developed countries. The modified packaging is definitely helping to extent the shelf life of most of the green leafy veggies sold here. It comes in different forms also.

About Food Safety Manual ISO 22000:2018
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I have the manual of ISO 22000:2005, now need to convert to 2018. I badly needed the manual but unfortunately I can’t found complete industrial demo manual by searching.

Auditors pain points
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Hi, I have a question for auditors. What are the challenges/pain points when you conduct an audit? What are the worse things you had seen?

Cheese powder microbiological test: salmonella
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It just shows that there is no presence of colony forming units (cfu) in your product, so no indication of salmonella.

Frying Oil Quality (Olive Oil) – Restaurants
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@Bismillah123 You should visit the Testo website as they had technical documentation about TPM.as well as how to use their equipment for such purpose.

Clean down strategy
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Hi I am currently working on line clean down strategies to remove allergens and species after a line clean down. Any suggestion or ideas will be much appreciated. Regards Mansoor Anwar

Hot-filling process for sauces
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I’m developing a dipping sauce, and during the mixing phase I need to work at high temperature. At this point I have thought to increase the temperature to perform a pastrourization process, and to use the hot filling of the final container for the packaging.

Disinfectants
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No…apple seed do contain amygdalin which is converted to hydrocyanic acid… The amount of HCN in apples is little …but eating sufficient amount of appleseed would be enough to kill you.

Quality tests – packaging in contact with food
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You should read the book ” Chemical Migration and Food Contact Materials” by Karen Barnet,Richard Sinclair, and D.H. Watson in the food science library.