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.
Vitamin E plays a role as an antioxidant in the body and can be found naturally in some foods, added to others, and is also available as a dietary supplement.READ MORE
Lecithin is a commonly used ingredient in the food industry. It is a mixture of phospholipids naturally found in animal and plant cells. Commercially available lecithin is generally extracted from soybeans.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