The development of a pulses product, or any other food product, under a private label (MDD) involves the retailer, the manufacturer and sometimes external teams specialising in quality, design and consultancy. In the case of cooked pulses, the process has its own specific characteristics because...
The HACCP (Hazard Analysis and Critical Control Points) self-monitoring system is a preventive methodology applied in the food industry to ensure food safety. Its main objective is to identify, evaluate and control hazards (biological, chemical and physical) that may arise during the production, handling, storage...
Sustainability in the food sector is not an option. It is a global necessity. Climate change, pressure on natural resources and growing health concerns have accelerated the transformation of the food industry. In this process, consumers are driving a profound change: they demand products that...