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DEAR COLLEAGUES AND CLIENTS

3 August 2020

We think, mistakenly, that success is the result of the amount of time we put in, instead of the quality of time we put in. Focus on what is important.

We are standing by to assist you and bring you peace of mind wherever your food endeavours may take you.

Regards,
The FACTS team

 

The vegan movement: food industry requirements and pitfalls

The addition (whether deliberate or unintentional) of animal materials to foodstuff can lead to two major problems: the presence of undeclared animal species; and more specifically, foodstuff claimed to be suitable for vegetarians containing animal substances.

To address these problems as separate entities and mitigate the different risks involved, it is necessary to take a step back and gain perspective on how everything fits together.
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HAVE YOU REGISTERED YET?
Our Online SA Food Labelling Regulations Workshop registrations are open. Grow your knowledge and gain a better understanding of all relevant regulations relating to the labelling of foods. Register here to join us.

 

Salmonella mutations – the ultimate opportunistic microbes

With the ongoing SARS COV-2 pandemic, there has been a great shift in public awareness and focus towards personal hygiene and other healthy habits to ensure a long and healthy life. One of these habits – healthy eating – is often characterised by the consumption of leafy greens such as lettuce and spinach.

Great care is taken by the sectors of the food industry that produce leafy greens to ensure the production of a safe food product, by the elimination of various microbiological and other biological hazards that occur in the food chain. However, a recent study by the University of Delaware has indicated that these measures are no longer adequate to prevent the infection of consumers by certain wild strains of Salmonella, which can circumvent plants’ natural defences.
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DID YOU KNOW?
The FACTS team can assist with validating and verifying control measures throughout the food supply chain. Contact us for more information.

 

Fishy proteins

Fish is one of the eight regulated food allergens that must be labelled in many countries. Individuals allergic to fish are most often sensitive to proteins called parvalbumins. These proteins are present in many isoforms (proteins with similar structure and function), and cross-reactivity between the different isoforms is high. They are usually found in the white muscle tissue of fish, and in much higher quantities compared to their presence in red muscle tissue (this may explain why some fish-allergic individuals can tolerate tuna, which contains mostly red muscle tissue). Although most people with a fish allergy are allergic to a range of species, some individuals may only be allergic to a specific species of fish (mono-allergy). Read more.

GET PEACE OF MIND TODAY
The FACTS laboratory was the first in South Africa to offer commercial detection and quantification of common food allergens. Contact us for more information on our fish allergen testing and fish species identification services today.

 

Custom Analytical testing to solve atypical production challenges

Sometimes, things don’t go as planned; but how you choose to handle the challenge is what sets you apart from the rest. At FACTS, our analytical department specializes in handling unusual cases. This team uses a wide range of scientific tools, specialised skill sets and some ‘out-of-the-box’ thinking to solve the atypical challenges that arise periodically in food production.
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Food Safety and climate change

Climate change is having a significant impact on the world; from animals near to extinction to Venice flooding; the effects of climate change on the global environment have been catastrophic thus far. These effects have spilt over into the food industry, and a behavioural shift is needed to assure our future.
Read more

FIND THIS TOPIC INTERESTING?
Learn more and browse through our categories in our news section of the FACTS website. You may find our Sustainability or Food Safety topics useful.

 

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