ITO Thailand Hygiene Blog

Food Safety Culture

Food safety culture plays a crucial role in safeguarding the company's reputation, ensuring the well-being of its employees, and providing a safe experience for its customers.

New food source safety issues

What are safety issues worth knowing for trendy new food sources like plant-based and insect-based proteins?

British Retail Consortium (BRC) Standard

Food safety management systems play a vital role in ensuring the production and distribution of safe and high-quality food products to consumers. With the global food supply chain becoming increasingly complex, food businesses must implement effective systems prioritising safety, quality, and compliance with industry standards. A food safety management system encompasses a set of procedures, processes, and controls designed to identify, prevent, and manage potential hazards at every stage of the food production and supply process. This proactive approach not only safeguards consumers' health but also protects the reputation and credibility of food companies in an ever more competitive market.

Food Science in the World of Food Gastronomy (Part 1)

How can food science be applied to create new dishes?

FSSC 22000

Food manufacturers must ensure food safety standards and processes. FSSC 22000 is an official certification program for Food Safety Management Systems (FSMS) recognised by the Global Food Safety Initiative (GFSI). This certification scheme offers a set of guidelines and procedures to ensure uniformity, openness, and safety across your entire supply chain. It applies to all companies operating within the food and beverage industry, ranging from farmers to retailers. By fulfilling the necessary criteria and obtaining FSSC 22000 certification, it is demonstrated that the required standards for food quality and implementing effective processes to manage and mitigate risks associated with food fraud, foodborne illnesses, expensive recalls, and other external threats are met.

Food Safety Aspects of Artificial Sweeteners

Artificial sweeteners, also known as sugar substitutes, non-nutritive sweeteners, or high-intensity sweeteners, are artificially produced compounds utilised in place of sucrose (table sugar) to add sweetness to food and drinks. Due to their significantly higher sweetness than regular sugar, only a fraction of artificial sweeteners (200 to 20,000 times less) is required to achieve an equivalent level of sweetness. Since the caloric contribution of these sweeteners, when used in such small quantities, is insignificant, they are often referred to as non-nutritive (4).

New food sources from under the sea

A new sustainable food source that is environmentally friendly and addresses resource scarcity issues, which is currently trendy! Let's get acquainted with the new food sources from the underwater world, such as seaweed and jellyfish.

Biodegradable Packaging

As straightforward as its name, it means any packaging that will naturally fall apart and decompose. In recent years, biodegradable packaging has been included as one of the sustainable development goals for several organisations. A similar issue, bioplastics, an alternative to sustainable living, was discussed in a previous blog. However, there are some differences between them. For example, bioplastics are made from raw materials sourced from renewable and natural sources and could or could not be biodegradable. In contrast, biodegradable plastic can naturally degrade through living organisms no matter the source material it originates from. The development history of biodegradable packaging, frequently used materials, the pros and cons of biodegradable packaging, and its future trends will be discussed in this blog.

Precision Agriculture

Precision agriculture has revolutionised how we approach crop management by optimising the inputs to meet specific requirements. Even though it is not a new system, recent technologies have made it possible to apply it in practical productions. In this blog, we will discuss the definition of precision agriculture, its pros and cons, and future trends.

Non-thermal food processing innovation

Heat helps food to be cooked and kills pathogens in food as well. However, nowadays many non-thermal food preservation technologies have been developed. Why this innovation is introduced? Let's learn about this innovation and its advantages.

Vertical Farming

Agriculture has utilised nearly all the available land, causing growing difficulty in finding land on the earth’s surface. With limited resources, meeting the world’s food demands will require more innovative and dependable methods of producing safe food, and the answer lies in vertical farming.

Liquid nitrogen in food industry

You maybe have heard that liquid nitrogen can rapidly freeze the food, haven’t you? And what are its advantages and benefits? Let's get to know the liquid nitrogen in food industry with ITO (Thailand).