Chemical Analysis of Food

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Chemical Analysis for Food and Beverage Testing

• Chemical analysis of foods and beverages is
  performed to ensure safe consumption, product
  quality, and product integrity. Chemical analysis
  is a prerequisite for safeguarding correct food
  labeling, as well as protection of consumers
  against adulteration, misbranding of food, and
  unsafe beverages. To achieve these objectives, a
  combined approach including suitable food
  legislation, increased controls by food
  authorities, continuous studies by food safety
  agencies and universities to improve knowledge
  about food and food processing, and enhanced
  responsibility of the food industry is critical.

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Microbiological Analysis

• Food Safety and Standards Act guidelines help
  food and beverage manufacturers maintain product
  safety and quality. Identification of pathogen
  and food spoilage microorganisms is a vital part
  of food microbiology to ensure consumer safety,
  prevent brand desecration, and minimize costly
  mitigation following failed inspections or food
  poisoning outbreak. Key factors to be considered
  in a microbial testing program include frequency
  of testing, ideal production stage for testing,
  matrix or product composition, target spoilage
  organism, and testing methods.

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Flavor Fragrance Formulation

• Flavor or fragrance formulations represent a
  mixture of aroma compound or in some cases a
  single compound is used to create a specific
  taste or smell for use in a variety of consumer
  goods products.
• Formulations are done by specially trained
  scientists, flavorists or perfumers, whose job
  combines scientific knowledge of the chemical
  palette with creativity to develop new and
  distinctive creations.

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Food Beverage Regulatory Compliance?

• In the food industry, stringent standards
  regulate production environments to ensure
  consumer safety. The quality control of food
  products and their ingredients is regulated by
  local requirements and international standards to
  enhance quality and efficiency. Regulatory bodies
  are also influenced by consumer demand, as seen
  with public pressure to reduce salt and sugar in
  food products and to provide more sustainable
  food production.

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• Thank You