Food nutri score
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Nutritional rating systems are used to communicate the nutritional value of food in a more-simplified manner, with a ranking (or rating), than nutrition facts labels. A system may be targeted at a specific audience.

Food Formulation and Nutrition Labeling in Google Sheets
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Nutrasheets is an add-on that allows you to formulate foods and generate nutrition labels in Google Sheets. Nutrasheets can: Nutrasheets can be used for free by installing it from Google Workspace Marketplace or under the Add-ons menu → Get add-ons in Google Sheets.

Freezing thawing and conversation meat
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Hello I have to do a presentation on freezing and thawing and conversation meat,I need your help it’s very important for me to do this because I’m graduating on food technology can someone send me a link or something where can I learn more about this topic.

Flavor development and production
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Could anyone suggest a non alcoholic formula for lemon, mango, banana, orange etc flavor development in a small scale.

Let’s talk about any new food info, product or ingredient
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Let’s exchange any new information or knowledge or food ingredient that you came across recently. Monatin is something new to me. An alternative natural sweetner. It has the taste profile of aspartame. 3000 times sweeter than sugar, less calories.

Non Palm Solution
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it’s vegetable oil with similar fatty acid composition with palm oil. if anyone is looking palm oil alternative, please let me know so we can discuss more detail. this oil has many other application.

Shrimp ammonium smell as an effect of drying
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We are developing a new shrimp product using vacuum microwave drying. The shrimp is top quality consumer grade shell-on. Nothing special about sulphites or phosphates – everything is below the norm. Cold chain is unbroken. We receive IQF freezed product of 82% moisture.

Aging of grains and pluses
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Hello, I’m very curious about aging of grains and pulses. How to know if grains or pulses you purchased from market to manufacture a food product is fresh or old? Using old raw material can deteriorate the finished product and to prevent this what test should be done or machinery required.

Frozen dairy cream 35% fat
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I am working on Dairy frozen cream pasteurized only not UHT. Issue/ problem of phase seperation when the cream is thawing at ambient temperature. Can any one suggest me which stabilizes/gums and emulsifier help to control the phase seperation on thawing.

Fermented Shark
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Wow…such a wonderful video…Pretty long video, but quite a bit of detailed information. Many thanks.