Titukulane food solutions inc

12/12/2023

11/09/2023

Today we are looking at the Glycaemic index (GI). This is a rating system for foods containing carbohydrates. It shows how quickly the food affects your blood sugar (glucose) levels.

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For more information about the glycaemic index click here: https://buff.ly/3YSCOXH

03/09/2023

Titukulane Food solutions Inc offers
1. Consultancy Services
2. Food safety and processing services
3. Second party food processing auditing
4. Sensory Evaluation
5. Food product Package design
Contact us today for any business engagements relevant to these.

30/08/2023

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26/08/2023

Get to know the Jam making process both at home and factory level. Contact Titukulane food solutions Inc for affordable consulting services in food processing across the country.

Jam making is a highly accurate science. The ability of a jam to set depends on a delicate balance of three factors: sugars, acidity and pectin.

Pectin is a polysaccharide (a long sugar chain molecule) that acts as a natural gelling agent. It is found in fruits, particularly in the peels and cores. Boiling jam releases pectins from the fruits cell walls. At around 104°C the long pectin chains can bind to each other via intermolecular interactions to form a gel network. On cooling this network traps the liquid, causing it to set.

Different fruits contain different amounts of pectin. For example, strawberries and cherries have low levels and blackcurrant, citrus fruit and apples have very high levels. Fruits that are lower in pectin require more pectin to be added either in the form of a commercial pectin (made form citrus fruit peel and seeds) or by the addition of fruits higher in pectin.

A pH of approximately 2.5-3.5 is required for pectin to form a gel. This acidic pH reduces electrostatic repulsive forces between the pectin chains. Fruits can provide acidity, but often extra acids are added (e.g., lemon juice) to ensure the pH is in the correct range.

Sugar level is also very important. Most recipes for jam have a roughly equal ratio of sugar and fruit. Sugar boosts the gel-forming capability of the jam by drawing water away from the pectin. As sugar binds with the water, it also means there is no longer enough water available in the jam to support microbial growth.

26/08/2023

Get to know the Kaizen Continous Improvement Cycle, a proactive approach that seeks to improve the product and service quality delivery in the food processing industry. Partner with Titukulane food solutions Inc to have an in-depth integration of the model within your processing facility.

14/08/2023

Post-harvest management and value addition
Are you an Agri-preneur struggling to manage and handle huge batches of tomatoes amid the period of bumper harvest. Titukulane food solutions Inc is here to help you solve the problem of Post-harvest losses of your tomato produce.
We offer the following services;
1. Food processing trainings (Value addition )
2. Food safety trainings
3. Plant and facility design
4. Food products sensory evaluation
5. Food product Package design

11/08/2023

In 2017, Malawi faced a food safety crisis related to contaminated maize. The country experienced a significant outbreak of aflatoxin poisoning, a type of toxin produced by mold that grows on crops like maize. Aflatoxin contamination can lead to serious health issues, including liver damage and increased cancer risks.

During this crisis, large quantities of maize were found to be contaminated with aflatoxin, posing a significant threat to the population's health. The government and various organizations had to work together to address the issue, including implementing stricter testing and quality control measures for maize imports and local production.

This crisis highlighted the importance of food safety regulations, monitoring, and the need for proper storage and handling of crops to prevent such outbreaks in the future.

10/08/2023

Did you know?

In 2009, Malawi experienced a food safety crisis involving contaminated baby formula. The crisis revolved around the discovery that some locally produced infant formula contained inadequate nutritional content and was contaminated with harmful substances. This posed a significant risk to the health of infants who consumed the formula.

The government and relevant authorities had to take immediate action, including recalling the affected formula from the market, conducting investigations into the production and distribution processes, and implementing stricter regulations to prevent such incidents in the future.

This crisis emphasized the importance of stringent quality control measures, proper labeling, and accurate nutritional information on food products, especially those intended for vulnerable populations like infants.

03/07/2023

You tend to wonder why your products are not being certified by the Malawi bureau of Standards and you think your ancestors are working overtime against you. No... Contact Titukulane Food Solutions and get the best results that will make your food business strive

03/07/2023

For the betterment of the malawi food system