Over the course of time, various concepts relating to the hygiene and safety of food have been developed. These concepts apply to various levels of the food chain and have partially overlapping concerns. Recently, these systems relating to the safety of food have to be linked to programs of public health. This is carried out by starting from a global vision of the risk analysis, a systematic, disciplined framework where subsystems for the safety of food and the protection of health are meaningfully aligned and linked. Given that various risks and classes of risk such as chemical, microbiological and physical impurities can lead to a variety of risks of different types for consumers, international guidelines exist for the diverse risks. Their elements are taken into account in the HACCP management systems of companies. A scientific and consistent base of risk analysis leads to the estimation of risk. Since absolute security or freedom from all risks does not exist, the state operates risk based using principles of precaution and risk models.
Soya-, cereal-, seed- or nut-based plant drinks are consumed increasingly frequently as milk substitutes. Agroscope researchers have studied the macro- and micronutrients in these drinks and have identified major differences between the plant drinks themselves as well as in comparison with milk.
Cheese varieties from Switzerland are characterised according to various criteria. Agroscope analysed the free volatile carboxylic acids in ten cheese varieties and demonstrated that the latter are suitable for characterisation and differentiation.
Spring J.-L., Reynard J.-S., Verdenal T., Zufferey V., Cléroux M., Dienes-Nagy Á., Bourdin G., Bieri S., Blouin A., Carlen C., Favre G.
Safeguarding the clonal diversity of Muscats in the Valais has enabled the characterisation of 42 Muscat à petits grains and 36 Moscato Giallo clones. The characteristics of the two are quite distinct, particularly their aromatic potential. The best clones will be included in the Swiss certification scheme.