By Author: IFAC

What are carbohydrates / carbs ?

Carbohydrates (also known as carbs in short) are organic compounds of carbon and oxygen, that are digested, absorbed, and broken down in tissues into water and carbon dioxide.

By Author: IFAC

UHT VS FRESH MILK

UHT is defined as Ultra-High Temperature. This is a heat treatment method used in milk preservation by killing/eliminating pathogenic bacteria Chavan, R.S., Chavan, S.R., Khedkar...

By Author: IFAC

Proteins

Macro nutrients are defined as the substances or components that are needed by the body to serve as nourishment to facilitate cell growth, repair and overall maintenance of life.

By Author: IFAC

Mercury in seafood and salt

The European Food Safety Authority (EFSA) adopted a statement on 19th December 2014, from its Scientific Committee on the benefits of consuming 1-4 servings of fish/seafood........

By Author: IFAC

Which Fat is Healthier?

The consumption of saturated fats is inevitable as these fatty acids occur in all fat-containing foods, such as cheese, butter, ice-cream, high fat cuts of meat, coconut oil, palm oil and etc.

By Author: IFAC

SME FOOD COMPLIANCE CHECKLIST