Enzymes are particularly potent substances that leave little margin for error when in concentrated form. The IFI test kitchen plays an important role, ensuring controlled simulation prior to full-scale production, as well as testing all batches that leave our premises. The quality of product along the entire distribution chain is tested – even the property of the bread after slicing, is evaluated. Our 100 square meter test kitchen is fully outfitted to conduct testing, trials and training.
Food Safety: What’s natural may not be that safe.
June 2011
Retailers like clean labels, and if not clean, they like ‘natural’. Or at least the...
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2011: The year of the product recall?
June 2011
The consumer is now receiving a level of protection that was previously reserved for the...
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