Food Safety Matters

Ep. 71. Bryan Hitchcock: Leading the Global Food Traceability Center

Bryan Hitchcock is the executive director of the Global Food Traceability Center (GFTC) for the Institute of Food Technologists (IFT). Bryan is responsible for managing and directing the GFTC, including overall leadership, strategy and governance, sales and marketing, and government, public, and industry relations.

Additionally, Bryan is IFT's principal scientific and technology leader on matters related to existing food chains and their digital transformation. His previous roles have been with PepsiCo, Procter & Gamble, and 3M Company.

Bryan earned his bachelor's degree in Chemical Engineering from Cornell University.

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In this episode of Food Safety Matters, we speak to Bryan [26:44] about:

The birth of GFTC and how it was made possible with the help of the U.S. Food and Drug Administration
What traceability and communication should look like within the food supply chain
Proactive steps food companies can take to improve their supply chain transparency and traceability
Four key data elements uncovered in research
GFTC's role in providing feedback to FDA
The need for more training at all levels of the food supply chain
Artificial intelligence and how it's been applied in agricultural farming

Resources:
Pilot Projects for Improving Product Tracing along the Food Supply System - Final Report
World Food Safety Day - World Health Organization
World Food Safety Day - Codex Alimentarius

We also speak with Laura Allred (Gluten Intolerance Group [GIG]) [9:25] about:

The history of GIG
Partnering with the U.S. Food and Drug Administration to establish a certification program
Their work in certifying products as gluten-free, not facilities
Unexpected sources of gluten
How wheat gets all the attention when it comes to gluten
Why there's such an increasing demand for gluten-free products
The reason behind GIG's recent certification mark/label update
Best practices for gluten-free manufacturers
The benefits of gluten-free certification via GIG
Why focusing on wheat as an allergen can be problematic
Upcoming research and surveys