Consulting – Studio Santoro

19 Mar

Food Contact Materials: how active and intelligent packaging can improve food shelf life and reduce food waste

The Food Contact Materials sector (FCM) is particularly suited to technological innovation. The so-called "active" and "intelligent" packaging allows interesting applications in food packaging that promote a substantial increase in the commercial life of packaged food. Regulation (EC) 450/2009 defines specific rules for active and intelligent materials and objects in addition to the general rules of Regulation (EC) No. 1935/2004 [...]

Consulting, Food Law, Food science and technologies Brindisi, Certifications, Consulting, Food certification, Food Contact Materials, Food Safety, Food Techonologst, Lecce, Milan, MSc Food Science, packaging solutions, Rome, shelf lifeRead more...

I vantaggi nutrizionali degli alimenti fermentati

06 Mar

The nutritional benefits of fermented foods

In recent years, the attention paid to fermented foods has increased considerably, mainly because they are increasingly classified as "functional foods"defined by the European Commission Concerted Action on Functional Food Science in Europe (FUFOSE) as "foods that demonstrate a beneficial effect on one or more specific functions of the body, beyond nutritional effects, which improve health and well-being and/or [...]

Nutrition and Wellness bioactive compounds, Brindisi, Consulting, fermented foods, Food certifications, Food Safety, Food Science, Health, health and well-being, Lecce, Milan, MSc Food Science, Nutrition and wellness, prebiotics, probiotics, Rome, Studio SantoroRead more...

13 Feb

Milk expiration

The "fresh" milk that the consumer can buy from the fridge can have a shelf life of about 20 days and maintain the organoleptic and sensory characteristics similar to those of fresh milk. To better understand why we start from the definition of milk, according to the EC Regulation n. 853/2004. Raw milk is defined as "milk produced by the [...]

Consulting, Food Law, Food safety, Food science and technologies, Nutrition and Wellness BRC Food, Brindisi, Consulting, ESL, Food law, Food Safety, Food Techonologst, GFSI, Haccp, how to improve food preservation, HTST, IFS, labelling, Lecce, Milan, Milk, MSc Food Science, Nutrition and wellness, Nutrition Facts, packaging, pasteurization, Rome, shelf life, sterilization, UHTRead more...

13 Dec

Chemical food contaminants: MOAH and MOSH

Chemical food contaminants are defined as chemical substances not intentionally added to food and feed that may be present in them as a result of various steps in their processing or transportation. Chemical contaminants are: heavy metals; inhibiting substances; residues of previous plant protection products in primary production; chemical migration substances from contact surfaces and packaging materials that are not [...]

Consulting, Food Law, Food safety, Food science and technologies, News, Nutrition and Wellness analysis, Brindisi, chemical contaminants, chemicals, Consulting, Food Contact Materials, Food Safety, Food Science, Food Techonologst, Haccp, Lecce, Milano, mineral oils, Moha, MSc Food Science, PAH, Reg. EC 2006/1881, Risk assessment, Rome, Studio SantoroRead more...

20 Nov

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, [...]

Consulting, Food Law, News, Nutrition and Wellness Allergens, Brindisi, Consulting, indications, ingredients, labels, Lecce, net quantity, Studio SantoroRead more...

06 Nov

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 [...]

Certifications, Consulting, Food Law, News, Nutrition and Wellness Brindisi, Certifications, Consulting, Environment, Food certification, Food Safety, Health, ISO 23662, Labelling consulting, Lecce, Studio Santoro, vegan, vegan nutrition, Vegetables, vegetarian, vegetarian foodRead more...

30 Oct

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 [...]

Consulting, Food Law, Food science and technologies, News active packaging, additives, Brindisi, Consulting, intelligent packaging, Lecce, Milano, modified atmosphere, packaged foods, packaging solutions, Studio Santoro, UNI 10534-2005, vacuumRead more...

15 Oct

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 [...]

Consulting, Food Law, Food safety, Food science and technologies BRC Food, Brindisi, Consulting, FBO, Flow chart, Food law, Food Safety, Food Safety Culture, GFSI, Haccp, HACCP training, IFS FOOD, Lecce, Milano, Studio SantoroRead more...

10 Oct

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 [...]

Consulting, Occupational Health and Safety assessment of exposure, Consulting, COVID-19, facemasks, gloves, Health, Health and Safety, Health and safety at work, helmets, identification of the source of the risk, measures of hygiene, occupational disease, Occupational doctor, Occupational health and safety, OHS, Personal Protective Equipment, PPE, Prevention, Prevention and Protection Service, Protection, Risk assessment, Risk Assessment Document, SARS-CoV-2, Studio Santoro, Training, workplaceRead more...

30 Jul

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, [...]

Certifications, Consulting, Food safety adulteration, alteration, Apulia, authenticity of food products, BRC, Brindisi, Certifications, Consulting, counterfeiting, Food certifications, Food Fraud, Food Safety, Food supply chain, free number, Global Food Safety Initiative, IFS Broker, IFS FOOD, International Featured Standards, Italian food, Italy, Lecce, Made in Italy, Milan, numero verde, Puglia, Rome, San Benedetto del Tronto, sophisticationRead more...

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