Jump to content

  • Quick Navigation
Photo
- - - - -

Fruit Pulp in Yoghurt/skim milk


  • You cannot start a new topic
  • Please log in to reply
7 replies to this topic

#1 agwanda

agwanda

    Grade - MIFSQN

  • IFSQN Member
  • 81 posts
  • 8 thanks
0
Neutral

  • Kenya
    Kenya
  • Gender:Male
  • Location:Nairobi, Kenya
  • Interests:Quality Management Systems, Food Safety (ISO 22000:2005) HACCP, Microbiology, Food Processing and Packaging

Posted 20 November 2010 - 02:31 PM

Dear All,

I am in the process of developing new prodct with fruit pulp and currently working on the recipe. Onme of the major components to control is the Total Solids in the fibnal product.

Anyone with ideas in this area on the possibke literatures and knowldge to glean on?

Regards,

Agwanda


The sky is the limit..........!

#2 Simon

Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,358 posts
  • 1300 thanks
613
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 26 November 2010 - 01:06 PM

BUMP


hand-pointing-down.gif
 
Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 140 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html

 

recommend-us-on-facebook.png


#3 Kamwenji Njuma

Kamwenji Njuma

    Grade - MIFSQN

  • IFSQN Member
  • 131 posts
  • 44 thanks
3
Neutral

  • Kenya
    Kenya
  • Gender:Male
  • Location:Nairobi,Kenya
  • Interests:Food safety,Quality,Hygiene and Agricultural consultancy.HACCP,BRC Food,ISO22000.ISO9001,GLOBALG.A.P,Etc

Posted 26 November 2010 - 01:21 PM

Dear Agwanda,

Not much in fruit and Juices industry but you can check this doc.Also, you can connect with me on personal email then i can refer you to my friends in fruit industry in Kenya,

Regards,
Kamwenji

Dear All,

I am in the process of developing new prodct with fruit pulp and currently working on the recipe. Onme of the major components to control is the Total Solids in the fibnal product.

Anyone with ideas in this area on the possibke literatures and knowldge to glean on?

Regards,

Agwanda

Attached Files



Thanked by 1 Member:

#4 Tony-C

Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 3,366 posts
  • 1003 thanks
271
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Koh Samui
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 01 December 2010 - 02:19 AM

Dear All,

I am in the process of developing new prodct with fruit pulp and currently working on the recipe. Onme of the major components to control is the Total Solids in the fibnal product.

Anyone with ideas in this area on the possibke literatures and knowldge to glean on?

Regards,

Agwanda


Total Solids will depend on how much stabiliser (Instead of solids) and sugar you put in.

Regards,

Tony

#5 agwanda

agwanda

    Grade - MIFSQN

  • IFSQN Member
  • 81 posts
  • 8 thanks
0
Neutral

  • Kenya
    Kenya
  • Gender:Male
  • Location:Nairobi, Kenya
  • Interests:Quality Management Systems, Food Safety (ISO 22000:2005) HACCP, Microbiology, Food Processing and Packaging

Posted 05 December 2010 - 02:32 PM

Thanks Kamwenji and Tony for your insight.

In the same line do we have any international quality standards for the same. at least something for refence?

Regards,

Agwanda


The sky is the limit..........!

#6 Tony-C

Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 3,366 posts
  • 1003 thanks
271
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Koh Samui
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 07 December 2010 - 01:56 PM

Thanks Kamwenji and Tony for your insight.

In the same line do we have any international quality standards for the same. at least something for refence?

Regards,

Agwanda


I guess that quality is judged by the consumer. Quality will depend on what you put in and your process. Is there a similar product that you want to match or is this something new?

Regards,

Tony

#7 agwanda

agwanda

    Grade - MIFSQN

  • IFSQN Member
  • 81 posts
  • 8 thanks
0
Neutral

  • Kenya
    Kenya
  • Gender:Male
  • Location:Nairobi, Kenya
  • Interests:Quality Management Systems, Food Safety (ISO 22000:2005) HACCP, Microbiology, Food Processing and Packaging

Posted 24 June 2011 - 03:59 PM

Dear Tony,

Sorry for the belated response. I am working on a new product but somewhat making comparisons with what is available in the market. Any advice?


Agwanda


The sky is the limit..........!

#8 Tony-C

Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 3,366 posts
  • 1003 thanks
271
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Koh Samui
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 26 June 2011 - 02:52 AM

Dear Tony,

Sorry for the belated response. I am working on a new product but somewhat making comparisons with what is available in the market. Any advice?


Agwanda


Hi Agwanda

Look at the market and consider which is the best seller and the quality product you would like to match or better (The benchmark)

Let me know what this product is, fat, protein, & carbohydrate levels per 100g, ingedients listing and % of fruit.

And I'll see if I can make a few suggestions.

Regards,

Tony




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users