The Unique Manuka Factor Honey Association (UMFHA), the independent industry body for Mānuka honey, today announced that it has validated a number of unique signature compounds found only in genuine Mānuka honey. These findings are the result of over five years of scientific research with UK-based Fera Science and other international research contributors.
In the seafood industry to reduce thaw drip, improve texture and appearance of fish fillets synthetic polyphosphates have been used in frozen produce. More worryingly though, soaking in polyphosphate increases the update of water adding weight to produce and potentially increasing the cost of the goods. Whilst this practice is permitted declaration of the food additive is required.
With accurate labelling of food a growing concern for consumers and the food industry increasingly subject to scrutiny, testing to ensure products meet legislative and labelling requirements is essential to securing public confidence.
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