Flavors can be either natural or artificial. Natural & Artificial Flavoursenhance the taste of the food to make it more appetizing. Flavoring Agents: These include
Monosodium glutamate (MSG) is the sodium salt of glutamic acid. This is a non-essential amino acid that is widely available in nature. Vegetables like tomatoes, Parmesan cheese, potatoes, mushrooms, and other vegetables
Micronutrients are nutrients that are required in very small amounts in our diet on a daily basis in order to replenish any deficits that may
World Health Organization estimates that 600 million people worldwide suffer from consumption of contaminated food, of which 420,000 die. This includes approximately 125,000 children in
What is Butter? Butter is the product obtained by churning milk or cream. After churning, the milk solids constitute the butter, while the liquid is
Ghee, also called clarified butter, originated in India and has been in use since antiquity in food recipes, Ayurvedic medicine, and religious rituals. The market size of
What is AOAC? The AOAC, currently known as AOAC INTERNATIONAL since 1991, was founded way back in 1884 as the Association of Official Agricultural Chemists
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