There are thousands of ingredients used to make our foods. These ingredients have useful functions that enable consumers to enjoy flavourful, nutritious and safe food. Additives, colourings and preservatives all play a part in the ingredients we see in our foods today and they perform a variety of useful functions in foods that consumers take for granted. However, these ingredients need to be monitored too to ensure that the levels added are not in excess of the appropriate guidelines or that a banned ingredient/component is not being added deliberately or unintentionally. For this reason Fapas provides a wide range of proficiency tests which encompasses this area of interest.
Sulphur dioxide is widely used in the food industry for its properties as a preservative and antioxidant. Whilst harmless to a healthy person when used in recommended concentrations, it can induce health problems to some more sensitive people, even at low levels. The amount of sulphur dioxide in foods is limited by regulation in the UK and by directive in the EEC.
Raisins are generally perceived as being a healthy addition to your diet and as such can be consumed often as part of a balanced diet by health conscious consumers. Although this may be the case, raisins by definition have an improved shelf life compared to their normal counterparts. This shelf life is increased further through the use of preservatives.
Preservatives, and food additives in general can have various advantages for both manufacturers and retailers when holding stock, or making the product more attractive to consumers. Although most are safe in controlled quantities it is important to employ robust testing techniques from which to provide accurate testing results when identifying these additives.
Fapas proficiency tests can aid your quality control efforts, by giving you the tools you need to highlight areas of improvement, be it within your testing process as a whole, or as areas of previously unknown bias.