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One of the most important properties of food products is their pH-value. It gives producers an insight into the shelf life of a product, how stable it might be over time, and how it reacts with other products. It’s what…
If you’ve brewed your own beer or made your own cider you’ll have probably come across the term: specific gravity. It’s a tool that’s commonly used to determine how much alcohol you’ll get in your final drink. But what does…
Would you buy a raw brown steak? What about a blue apple? Green coconut flakes? Or a grey orange? Probably not. If the color of food isn’t ‘right’ consumers won’t buy it anymore, even if it is perfectly safe and…