Podcast
Questions and Answers
What is a common reason why manufacturers reformulate their products?
What is a common reason why manufacturers reformulate their products?
- To improve the texture of the products
- To increase the sugar content
- To respond to changes in ingredient prices (correct)
- To add more chemical preservatives
What is a challenge most companies face when reformulating their products?
What is a challenge most companies face when reformulating their products?
- Maintaining taste, texture, and safety while using entirely natural ingredients (correct)
- Reducing the shelf life to promote freshness
- Using artificial colors to enhance appearance
- Increasing the levels of sugar and salt for preservation
How do sugar and salt contribute to food preservation?
How do sugar and salt contribute to food preservation?
- By increasing water available to microorganisms
- By reducing water available to microorganisms (correct)
- By providing suitable temperature for microbial growth
- By attracting more microorganisms for growth
What could happen if there are small changes in the formulations of food products?
What could happen if there are small changes in the formulations of food products?
Why is reformulating with entirely natural ingredients a major task for companies?
Why is reformulating with entirely natural ingredients a major task for companies?
Why do manufacturers sometimes omit chemical preservatives from their products?
Why do manufacturers sometimes omit chemical preservatives from their products?
Why is it important to know the safety limits before reformulating food products?
Why is it important to know the safety limits before reformulating food products?
What are some intrinsic factors in foods that contribute to safety and shelf life?
What are some intrinsic factors in foods that contribute to safety and shelf life?
Why should changing intrinsic factors in foods not be taken lightly?
Why should changing intrinsic factors in foods not be taken lightly?
How can mathematical predictive models help in food reformulation?
How can mathematical predictive models help in food reformulation?
What important parameters should be considered in trial design for challenging microorganisms in food products?
What important parameters should be considered in trial design for challenging microorganisms in food products?
What is the purpose of preadaptation of challenge microorganisms in a mayonnaise-type product?
What is the purpose of preadaptation of challenge microorganisms in a mayonnaise-type product?
Why do organisms struggle to work efficiently when lowered with salt or sugars?
Why do organisms struggle to work efficiently when lowered with salt or sugars?
What is a major antibotulinum preservation method in most European countries?
What is a major antibotulinum preservation method in most European countries?
What pathogen is associated with cold-smoked fish and cheeses due to its ability to grow at high salt concentrations and low temperatures?
What pathogen is associated with cold-smoked fish and cheeses due to its ability to grow at high salt concentrations and low temperatures?
Why is product reformulation recommended to start with thorough risk analysis and risk assessment?
Why is product reformulation recommended to start with thorough risk analysis and risk assessment?
How do high salt concentrations contribute to the risks associated with certain industry sectors?
How do high salt concentrations contribute to the risks associated with certain industry sectors?
What is necessary for effective risk management during product reformulation?
What is necessary for effective risk management during product reformulation?
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