18 Questions
What is a common reason why manufacturers reformulate their products?
To respond to changes in ingredient prices
What is a challenge most companies face when reformulating their products?
Maintaining taste, texture, and safety while using entirely natural ingredients
How do sugar and salt contribute to food preservation?
By reducing water available to microorganisms
What could happen if there are small changes in the formulations of food products?
Unexpected problems in safety and stability
Why is reformulating with entirely natural ingredients a major task for companies?
Ensuring taste, texture, safety, and shelf life while using natural ingredients is challenging
Why do manufacturers sometimes omit chemical preservatives from their products?
In response to consumer demands for healthier alternatives
Why is it important to know the safety limits before reformulating food products?
To ensure the reformulated product is safe and stable
What are some intrinsic factors in foods that contribute to safety and shelf life?
pH, salt, sugar, preservatives
Why should changing intrinsic factors in foods not be taken lightly?
To avoid spoilage and food poisoning
How can mathematical predictive models help in food reformulation?
By identifying potential pitfalls
What important parameters should be considered in trial design for challenging microorganisms in food products?
Choice of challenge microorganisms, inoculum level, storage conditions, and trial duration
What is the purpose of preadaptation of challenge microorganisms in a mayonnaise-type product?
To adapt microorganisms to specific conditions in the product
Why do organisms struggle to work efficiently when lowered with salt or sugars?
Their metabolic processes are slowed down by the dehydration caused by salt or sugars.
What is a major antibotulinum preservation method in most European countries?
High salt concentrations
What pathogen is associated with cold-smoked fish and cheeses due to its ability to grow at high salt concentrations and low temperatures?
Listeria monocytogenes
Why is product reformulation recommended to start with thorough risk analysis and risk assessment?
To enhance understanding of the ingredients' contributions in the formulation
How do high salt concentrations contribute to the risks associated with certain industry sectors?
By posing a risk for pathogen growth due to their tolerance to salt
What is necessary for effective risk management during product reformulation?
Understanding the risks associated with each ingredient used
Learn about how manufacturers reformulate products in response to various factors and the challenges they face. Discover ways to avoid pitfalls in reformulation processes.
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