Carel Humidification for Life information resource
06 May, 2010 byHumidification for Life is the Carel website entirely dedicated to humidification. Using the resources of the humidification section of the Carel corporate site, Humidification for Life provides information and services to help understand and resolve the problems resulting from incorrect relative humidity.
Garvens Principles of Check Weighing - Building an Effective Programme
06 May, 2010 byGarvens has produced a 70-page guide entitled Principles of Check Weighing - Building an Effective Programme. The guide details how to choose, install and manage a check-weighing system.
Ansell Healthcare protection solutions guide
06 May, 2010 byAnsell has released a protection solutions guide, designed to simplify the glove selection process by coupling vital information with comparison charts and application images.
Shelf-life guidance for ready-to-eat food manufacturers
31 March, 2010A free publication to help food businesses of all sizes determine the shelf life of ready-to-eat foods has been published by CFA and the British Retail Consortium (BRC).
ISO standard for cooking pasta
01 April, 2009 byISO 7304-2:2008 — Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method, describes a test method for laboratories to determine a minimum of cooking time for pasta.
Melamine testing results
01 April, 2009 byThe New Zealand Food Safety Authority (NZFSA) has updated its table of foods tested for melamine presence. Most of the products tested show no presence of melamine; however, one Chinese import, a milk-based drink called ‘Wahaha AD milk drink’ in 100 mL bottles, contained 3.3 ppm of melamine.
