NEW - IFS Food version 8
IFS Food version 8 was recently published.
What is IFS Food certification? What do the changes in IFS Food version 8 involve? From when does IFS Food version 8 apply?
Read all about it in our latest blog!
We've all done it: leaving our bread or chips in a little longer to get that lovely golden-brown colour. In some cases, though, this isn't always good for your health.
When starchy food is exposed to temperatures above 120 degrees, the chemical substance acrylamide can form. The World Health Organization considers this substance to be "probably carcinogenic". That is why, since 11 April 2018, Regulation 2017/2158 on risk mitigation measures and reference levels for the reduction of acrylamide levels in food has been in force.
If you're a producer selling in multiple European countries, complying with labelling requirements for recycling and sorting logos isn't always easy. There are simply a huge number of different rules across European borders.
Which logos are mandatory? And what does the regulation look like in different countries?
On 12/02/2023 and 13/03/2023, the FASFC published a new circular on Listeria monocytogenes in ready-to-eat foods.
What is the purpose of this circular? Which criteria apply? How is a shelf-life study carried out? And how can AMNorman support you?
On 31 January 2023, the new version of IFS Global Markets was published. The IFS Global Markets standard was developed for smaller companies, as a possible stepping stone towards IFS Food certification.
What is the difference between 'best before' and 'use by'?
We regularly receive questions about the durability dates on the label of a pre-packaged product. The manufacturer is required to place a durability date on every food product. A distinction is made between 'best before (BB)' and 'use by (UB)'.
When do I use 'UB' and when 'BB'? Is a durability date always mandatory? And what about stating time and temperature?
The rules concerning the presence of the controversial substance ethylene oxide in additives were tightened on 1 September 2022.
Why is this substance controversial?
What is the reason for this revision?
And what does the stricter regulation look like?
Find out in this blog.
Steviol glycosides, better known as stevia, are an intense sweetener roughly 200 to 300 times sweeter than sugar. Since 2011, it has been permitted for use as a food additive in the European Union.
Some changes have recently been made regarding the use of steviol glycosides as an additive (E 960) in food.
You have undoubtedly seen the FSC logo on packaging or a product. But what exactly is it? What conditions do you need to meet to obtain this certificate? And how can AMNorman help with the practical implementation and correct application of FSC regulations?
Discover the language requirements for food labelling in Belgium and how AMNorman can support your business in staying compliant.