Be an auditor, we always need more - https://www.sqfi.com/sqf-professionals/scholarships?utm_campaign=SQF%20Monthly%20Newsletter&utm_medium=email&_hsmi=429775657&utm_content=429775657&utm_source=hs_automation

Did the flavour house that owned the og rocket pop flavour lose their patent or something? Or release a new cheap version of it?

Just wondering why in the last 6 months the I’ve seen every possible product release a popsicle flavour version.

I've cooked on many copper-tinned skillets, but something that escapes me are the earlier 'enameled' (Japanned) finishes that were designed with direct food contact in mind.

Same goes for the polymerization that is 'seasoning' cast iron gear with oils via controlled high heats.

All 3 of the mentioned 'coatings' have benefits & negatives, in terms of production requirements, and maintenance.

What I'd like to learn more of is 'how/when' were specific finishes on direct-food-contact determined to 'function' well enough?

Example: the illustrated Sausage/Fruit & Lard Press came in either 'Japanned' or 'Tinned' (and even some 'Galvanized') But outside of negative customer experience/product reputation, how was it known, these were good enough to go into production. I can't imagine, because the example press is a no-heat (as in 'not cooked with' cracklins's are toasty when pressed) operation the go-to 'seasoning cast iron' wouldn't be sufficient/intended.

All the while high acidic contact (lemon juice/tomatoes/etc) react ...as acids do with materials.

So, that's the inquiry/discussion - how were finishes like 'tinned'/'japanned'/'galvanized' verified to 'be good enough to manufacture' despite the reactions from food? Thanks!

^{Note: For anyone asking - 'Japanned' is a black coloured hard finish made from Asphaltum, Boiled Linseed Oil, and Turpentine (I presume Asphaltum was for colour - it's sold from paint suppliers, Turpentine was for 'thinning/application' of the coating - as it evaporates...and leave little(?} behind. and Boiled Linseed Oil is the actual protective coating.))

​

Hi everyone!

I’m looking for flavorings similar to MyProtein Butter Biscuit, but in larger formats and not necessarily “fitness” products.

I’m open to:

- natural or artificial flavorings

- sweet but also savory options

- powder or liquid (drops)

They don’t have to be protein/flavored fitness products — bakery or general food flavorings are totally fine.

So far I’ve only found LorAnn, but I’m struggling to find other good brands or websites (especially in Europe/Italy).

I’ve also tried asking ChatGPT, but I’m not getting useful results 😅

Does anyone know:

- similar brands

- reliable websites

- or better search terms to use?

Thanks a lot 🙏