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CONTENTS FOOD QUALITY

PUREES & PASTA SAUCES 1 Quality is a word we often hear when talking about food, particularly
CANNED TOMATOES 3 when the product is found in the market or on the table.
FOOD SERVICE TOMATOES 4
SUNDRIED TOMATOES 5 Yet the basic concept of quality can be hard to define, especially
CHARGRILLED CAPSICUMS 6 when we lack knowledge of the strides taken by science and
CRUSHED SPICES 7 technology in the field of food and nutrition in the last two centuries.
DRIED BEANS AND PULSES 8
BAKED BEANS 9 In the dark years of the world wars, mankind was engaged in more
LEGUMES 10 vital questions; however, quite soon after World War II, the WHO
FOODSERVICE LEGUMES 11 sanctioned a statement of universal validity: “Health does not refer
ORGANIC LEGUMES 12 only to the absence of illness but includes also complete physical,
WINE VINEGAR 13 social and mental welfare.”
BALSAMIC VINEGAR 14
BALSAMIC GLAZES 15 This sounded not only like the heralding of a new era but looked
EXTRA VIRGIN AUSTRALIAN OLIVE OIL 16 like a precept to conform with in defining priorities and the rules of
SEA SALT 17 intervention, e.g. FQ assessment.
VEGETABLE OIL 17 Today, the territories we are moving into are becoming even larger so
PESTO 18
GNOCCHI DI PATATE 18 that FQ defined only in terms of salubrity and safety is not enough.
ARBORIO RICE 19 As well as this opening of western counties toward new civilizations,
COUSCOUS 20 consumers are manifesting a new awareness of the influence of food
ARTICHOKE HEARTS & QUARTERS 21 on mood, efficiency at work, and life-style, thus, producing novel
PINEAPPLE 22 compromises between hedonistic needs, dietary needs and safety
SWEET CORN 22 guarantees.
CONDIMENTS 23
EGGPLANT FILLETS 23 Market dobalization is determining a new awareness among the
CAPERS 24 experts, bringing with it the tendency to refer to FQ as total food
GHERKINS & CORNICHONS 25 quality (TFQ).
JALAPENOS 26
SPANISH OLIVES 27 The best way to define this new concept would be to group and
SPECIALTY OLIVES 28 classify the basic factors comprising TFQ.
PREMIUM GREEK OLIVES 29
In conclusion, TFQ is a partly objective concept; we are assessing
PORTUGUESE SARDINES 30
ITALIAN STYLE PREMIUM TUNA 31 properties like nutritional quality, safety of use, shelf-life, etc., which
TUNA FILLETS IN OLIVE OIL 32 are not strictly related to the human senses.
ANCHOVY FILLETS 33
In any case, definition and appraisal of TFQ standards are not only
WHITE ANCHOVIES 34 bound to the raw materials employed but also to technological
MOZZARELLA 35
ITALIAN PARMA & SPANISH SERRANO PROSCIUTTO 37 processing and gastronomic preparations.
ITALIAN ROASTED COFFEE BEANS 38 But also a partly subjective concept; the consumer is the main
PITTED CHERRIES 39 instrument of appraisal of the sensory properties of the product,
PAULEY’S ICE TUBES 39 immediately perceived by the human senses.
B-WELL PROACTIVE DRINK 40
B-WELL 100% FRESHLY SQUEEZED JUICE 41
Extract from Food Science and Nutrition,
B-WELL NATURAL ALKALINE WATER 42 Department of Medical Phsiopathology,
MELINA’S KITCHEN 43 University of Rome “La Sapienza”
© 2021 Siena Foods Pty Ltd - January 2021 edition [6851-201109]