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12 December 2009 | By Dirk Nikoleiski, Quality Manager, Kraft Foods R&D
Launching new products that require new process lines, a facility expansion or even a new plant at a new location are challenging and complex endeavours in the food industry. An example situation and flow might be as follows:
12 December 2009 | By Anett Winkler, Corporate Microbiology, Kraft Foods R&D
For many years, low moisture foods, such as chocolate, were regarded as microbiologically safe due to the inherent product characteristics. Water activity levels below 0.6 would prevent any microbial growth, whereas water activities below 0.85 would prevent proliferation of pathogenic / toxin formation by toxigenic microorganisms[1]. A water activity of…
