A recent article published in Time describes how much uncertainty there is currently in restaurant calorie calculations. One of the largest reasons for discrepancies, as noted in the Time, is the inconsistency in portion sizes and cooking procedures of different chefs. Further, many restaurants are relying solely on recipes and databases for calorie calculations.
We’ve compiled here a list of tests that might interest you based on your specific search.
We’ve compiled here a list of resources that might interest you based on your specific search.
Salmonella can be transferred from birds & mammals defecating, and then having that raw or unprocessed manure spread onto fields.READ MORE
Most multivitamins and many dietary supplements contain Vitamin K. Both types, K1 and K2 are used, but K3 is not allowed in humans because it has been shown to damage hepatic cells in laboratory studies. However, Vitamin K3 is allowed in certain animal feed formulations. Download our White Paper to learn more.READ MORE
Download a copy of Risk Assessment and Food Quality consultant, Julie Neuhalfen’s, presentation from our 2018 Voices in Food Production Symposium. Julie spoke in depth about the procedures and practices one must go through when applying for risk assessment.READ MORE