What food(s) can you eat that won’t cause you to gain wieght, but will help you out in losing the wieght in the long run?
Tag Archives: food product
What insurance do I need to supply a food product to a store?
I have been told that i need different types of insurance to supply coffee/tea to a store. Somethings that have crossed my path are bonding, liability insurance. Can someone explain this to me please?
any ideas to where i can also get this type of insurance from?
Posted in Storing Food
Tagged bonding, coffee, coffee tea, food, food product, insurance, liability, liability insurance, path, product, Somethings, store, Tea, types of insurance
Food preservatives for banana chips?
I want to manufacture banana chips for selling purpose. Can anybody specify me what kind of food preservatives should i use to preserve our food product (banana chips) for 3-4 months in an air tight packing? Hope to hear from you.
Posted in Disaster Preparation
Tagged 4 months, air, ANYBODY, banana, banana chips, food, food preservatives, food product, HOPE, kind, packing, product, purpose
What is the minimum pH of an acid used in the pickling process?
n the pickling process, an acid is added to a food product such as a vegetable or other food product in order to increase its acidity which will prevent the growth of any harmful bacterium. My question is, what is the minimum acidity (in pH) needed to safety preserve foods through pickling.
Posted in Disaster Preparation
Tagged acid, acidity, bacterium, food, food product, growth, harmful bacterium, minimum ph, order, process, product, question, vegetable
What is the minimum pH of an acid used in the pickling process?
In the pickling process, an acid is added to a food product such as a vegetable or other food product in order to increase its acidity which will prevent the growth of any harmful bacterium. My question is, what is the minimum acidity (in pH) needed to safety preserve foods through pickling.
Acids are added to food products such as vegetables such as cucumbers to bring the pH below 4.6 in order to prevent the growth of harmful bacteria. My question is, what must the pH of the added acid be in order to get the pH of the food below 4.6?
Posted in Disaster Preparation
Tagged acid, acidity, bacterium, food, food product, growth, harmful bacterium, minimum ph, order, process, product, question, vegetable