Although HACCP is implemented by only food manufacturers ISO 22000 is implemented by food, pack, food equipment, animal feed and chemical material manufacturers.
ISO 22000 let the external specialist carry out the system.
Although allergen control is not main necessity of HACCP, it is necessity  in ISO 22000.
Evaluating hazards is not main necessity of HACCP, it is [...]

Spices are plant origin ingredients that are used in drinks and foods for different aims. The intended uses of spices are as below;

Enriching of aroma
Antimicrobial effect (oregano, garlic, chili pepper, clove, cinnamon, mustard, allspice, marjoram etc.)
Antioxidant effect (rosemary, oregano, sage, sumach, clove etc…)
Chlorothiazide effect (garlic)
Roborant effect
Aphrodisiac effect (vanilla)
Anodyne effect (clove)
Alleviant effect (sage)
Preventing mycotoxin formation
Aperitif effect
Increasing [...]

According to a research in Belgium L-cysteine, an amino acid, may reduce the concentration of acrylamide by more than 99 per cent.

In industry, two asparaginase enzymes called DSM’s Preventase and Novozyme’s are used the reduction of acrylamide and 90 per cent of yield is obtained.
What is Acrylamide?
Acrylamide is a carcinogen chemical substance that ocur during [...]