“Speisepilze: Sicherheit und Risiken” (BLV)

8 years ago

Allergen Labelling 2025 – Obligations, Risks and Practical Solutions

Providing accurate information on allergens is not only a legal obligation in the food industry but also an essential requirement for consumer protection and trust. In Switzerland, Germany, and across…

2 months ago

Food Hygiene in Nursing and Retirement Homes: Responsibility with a System

Providing meals for elderly people in nursing and retirement homes is not just a matter of taste – it is also a key element of preventive healthcare. Especially for vulnerable…

4 months ago

Correct storage of cooking oil in table menus – recommendation of the Canton of Zurich

The Zurich Cantonal Laboratory has published an important recommendation for storing cooking oil – especially olive oil – in table containers (17.05.2022). The aim is to preserve quality and taste…

4 months ago

Virgin olive oil – quality, labeling and what it really contains

Virgin olive oil – often referred to as the “liquid gold” of the Mediterranean – is one of the most popular edible oils today. But what does the name actually…

Frittieröl Acrylamid Dokumentation HACCP Pommes

7 months ago

Acrylamide when deep-frying – what you should look out for

Acrylamide is a chemical compound that is formed when starchy foods are fried, baked or roasted at high temperatures (over 120 °C). French fries, potato chips, pastries and bread are…