Consulting

Organic, Biologico

Organic certification: the new Regulation will start from January 2022

In recent years, organic farming has aroused great interest in consumers and awareness of the potential benefits of the organic method has grown, especially of an environmental nature. More and more companies are modifying their products, working on their external perception, so as to make them reach the customer as part of a message that speaks of respect for [...]

USA export: food labeling

Food labelling in the USA is regulated by the FDA (CFR 21.101). The standard establishes a totally different type of labelling from that valid in the EU for the positioning of information and for its relative importance. Sometimes for marketing and communication needs companies tend to include in the labels of food products to be exported to the United States, statements, [...]

Radon gas: what it is and how to reduce its risks

Although we hear little about it, radon gas is today, in Italy, the second cause of lung cancer after tobacco smoke. Radon is a natural radioactive gas, colorless and odorless, which comes from the decay of uranium and radium, that is the process by which a radioactive substance is spontaneously transformed into another, emitting radiation. These substances are naturally [...]

Vegan products: how to certify them to ensure the protection of companies and consumers

Whether it's for health, respect for animals, environmental protection, or the desire to experiment with new eating styles, we are facing an important change: people are tending to increasingly avoid eating meat and fish, and animal-derived foods, and prefer a "plant-based" diet. Meat production takes up 80% of agricultural land and contributes to about one fifth of all man-made greenhouse [...]

Packaged foods: how to increase shelf life

The UNI 10534-2005 standard defines shelf life as the period of time that corresponds, under certain storage conditions, to a tolerable decrease in food quality. It essentially defines the suitability for food use, contextualizing itself in a wider discourse that takes into consideration the chemical-physical, organoleptic, enzymatic and microbiological characteristics of the product. In the degradation process of a food [...]

Packaging and communication: information and indications for export

In almost every country in the world, Italian food products are synonymous with quality and excellence, and are particularly appreciated by consumers. For this reason, the foreign market has always been an excellent commercial channel for Italian companies. It is therefore necessary to remember that the label of a food for markets other than ours, has profound differences compared to [...]

HACCP: a guarantee for companies and consumers

The concept of food safety is defined by the EC Regulation n. 178/2002 which establishes the general principles and requirements of food legislation, the European Food Safety Authority (EFSA) and sets procedures in the field of food safety. This concept must have as its first objective necessarily the welfare of the consumer, who must receive a healthy product, free from [...]

Occupational health and safety: risk assessment, rights and duties

We hear more and more often about safety in the workplace and the prevention of related risks. The awareness that work can bring about changes in health has its origins in the past. Through continuous study and growing attention to human health, in 1948, health was recognized as a fundamental right, through the approval of Article 32 of the Constitution [...]

Product authenticity and food fraud

Italian food is loved and appreciated all over the world, synonymous with quality, culture and tradition. Precisely for this reason our culinary excellences are often the subject of food fraud and many products passed off with the “made in Italy” brand turn out to be a poor copy of our specialties. Foods that do not comply with food safety standards, [...]

Nutrition Labels: how to choose food products in an informed and responsible way

Food labels are the only tool available to the consumer to guide their choices among the crowded supermarket shelves. They represent an effective communication tool and understanding them allows you to make more informed purchases. By providing information on the real characteristics of the product, the ingredients used and the quality, without obviously misleading, food labels allow you to [...]